At New York’s Chez Zou, the Haifa Vice was designed to play with the layered element of the Miami Vice. Served in a jarra pitcher, each component with its own spout, the vessel allows guests to control the amount of each drink that they pour into their glasses. Chez Zou clarifies the drink using pectinase and other enzymes, but this version relies, instead, on a more classic milk punch approach.
- 5 ounces Mango Colada Milk Punch (see Editor’s Note)
- 1/2 ounce pomegranate juice
- 1/2 ounce Aperol
- Pour Mango Colada Milk Punch into a glass with ice.
- Combine pomegranate juice and Aperol in a mixing glass with ice, and float the mixture on top of the milk punch.
Mango Colada Milk Punch
375 ml coconut syrup (see below)
250 ml mango puree
1/2 liter pineapple juice
1/2 liter rum, preferably Plantation 3 Star
375 ml rum, preferably Ron Zacapa 23
1/2 liter whole milk
162.5 ml lime juice
Mix all ingredients, except for milk, in a large container.
Add milk to a separate container, and slowly pour the mix into the milk.
Mix gently and let sit, refrigerated, overnight.
Filter the mixture gently through a coffee filter to remove curds, careful not to break curds.
Toasted Coconut Syrup
1/2 quart coconut flakes
25 ounces coconut milk
2 cans Coco Lopez
1/2 quart Demerara sugar
Spread coconut flakes on a parchment-lined sheet pan.
Toast in the oven at 425°F until just golden.
Mix coconut milk and toasted coconut flakes in a pan and simmer over medium-low heat for 20 minutes.
Add Coco Lopez and stir to incorporate.
Strain out flakes.
Put the mixture back on low heat and whisk in Demerara sugar until dissolved.
Allow to cool, then store in the fridge.