Miami Vice Milk Punch

•  Piña Colada Coconut Milk Punch
• 3 ozaged barbados rum
• 3 ozvenezuelan rum
• 2 oznavy strength or overproof rum jamaican rum
• 4 ozstrong brewed genmaicha green tea
• 4 ozpineapple juice
• 2 ozlime juice
• 1 1/2 ozsimple syrup (1:1)
• 6 ozThai coconut milk
•  _________________________________
•  Strawberry daiquiri ice cubes
• 2 ozLillet Rose
• 2 ozcreme de fraise (Fournier uses Giffard)
• 2 ozlime juice
• 5 ozwater
• 2large strawberries, tops removed

Preparation

1. 1.

   Piña Colada Coconut Milk Punch Combine all ingredients, except the coconut milk, in a clean wide-mouthed container.

2. 2.

   In a small saucepan simmer the coconut milk but do not boil. Remove the coconut milk from the heat and slowly pour into the mixed cocktail, stirring to fully incorporate.

3. 3.

   Place in the refrigerator for 4-6 hours. A fat cap will form from the coconut milk. Remove the fat cap and pour the rest of the cocktail through a coffee filter until it runs clear.

4. 4.

   If the fat cap is not solid, you can still strain it through a coffee filter to remove the sediment. It will just take 2-3 passes to run clear.

5. 5.

   Store in a clean glass vessel for up to 4 weeks.

6. 6.

   Strawberry Daiquiri Ice Cubes Combine all Strawberry Daiquiri ingredients in a blender and pulse to emulsify the strawberries. Fine strain to remove the pulp. Pour the mixture into an ice tray (ideally a silicone mold that makes 1×1 cubes) and set in the freezer overnight.

7. 7.

   To servePour 3 oz. Piña Colada Coconut Milk Punch into a stemmed glass. Gently drop in one of the Strawberry Daiquiri ice cubes. Stir slowly, allowing the ice to melt and evolve the drink over time.