Miami Rice

Brian Evans, Rule of Thirds | Brooklyn, New York

Developed for a weekend pop-up with a Japanese-tropical mashup theme, this Miami Vice riff starts with a riff on a frozen Piña Colada featuring Beniotome Sesame Shochu, a barley shochu distilled with sesame seeds, and sake kasu (a byproduct of making sake) from Brooklyn Kura brewed into a syrup “that emulates the viscosity and richness of a Coco Lopez.” It’s then swirled with strawberry purée blended with overproof rum.

Ingredients

Serving: 1

  • 1 1/2 ounces Beniotome Sesame Shochu
  • 1/2 ounce Cardinal Spirits Tiki Rum
  • 1 teaspoon Rhum Clément Mahina Coco
  • 1 ounce Sake Kasu Syrup (see Editor's Note)
  • 1/2 ounce pineapple juice
  • 1/2 ounce cucumber juice
  • 1/4 ounce lime juice
  • 2 ounces Strawberry Daiquiri Purée (see Editor's Note)

Directions
  1. Combine all ingredients except Strawberry Daiquiri Purée with 6 ounces crushed ice, and blend on high for approximately 1 minute.
  2. Pour into a 10-ounce glass.
  3. Float 2 ounces of Strawberry Daiquiri Purée on top. Present the cocktail with a layered look, but stir before drinking to integrate flavors properly.
Editor's Note

Sake Kasu Syrup
400g / 2 cups white granulated sugar
400g / 2 cups hot water
50g / 1 3/4 ounces sake kasu
8g / 1 1/2 teaspoons kosher salt

Add all ingredients to a blender and blend until smooth, approximately 1 minute. Do not strain. Keeps, refrigerated, for up to 2 weeks.

Strawberry Daiquiri Purée
750g / 3 3/4 cups strawberries, tops removed and cut into quarters
250g / 1 1/4 cups turbinado cane sugar
50g / 1 3/4 ounces Wray and Nephew Jamaican Rum
2g malic acid
2g citric acid

Add all ingredients to a blender and blend until smooth, approximately 1 minute. Do not strain. Keeps, refrigerated, for up to 2 weeks.