Sam Miller and Mikey Edwards founded their traveling pop-up bar Island Time out of a shared love of tiki-style drinks. Island Time hosts tiki nights at Water Witch and other bars around town and teaches classes at Caputo’s Market & Deli. Edwards got his start bartending in Paris and helped open one of the City of Light’s most trendy tiki bars. Miller has worked in hospitality for 17 years. When the two met, their shared passion for rum and bold fruity drinks was the beginning, as they say, of a beautiful friendship.
Click the image below to vote for Chameleon:
THE DRINK
Chameleon is a bizarre riff on a difficult-to-make tropical drink called the Miami Vice. The original is essentially a piña colada swirled with a strawberry daiquiri. “Bartenders don’t like to make it because they essentially have to make two drinks,” Miller says. But the duo took it a step further by creating a colada portion inspired by (WTF?) elote—Mexican street corn—and the daiquiri portion with a watermelon base. “We both grew up in Southern California with late summer memories of elote street carts and watermelons in the backyard.”
Chameleon (Two Parts)
Part 1: The Elote Colada
1.5 oz. Hamilton White ‘Stache Rum
(Fat washed with Duke’s Mayonnaise)
2.5 oz. lime juice
2 oz. fresh pineapple
1 oz. coconut milk blended with roasted corn
Part 2: The Watermelon Daiquiri
1.5 oz. salted watermelon juice
1.5 oz. Wahaka mezcal
.25 oz. Aperitivo Cappelletti
.5 oz. cinnamon rum
.75 oz. lime juice
.5 oz. strawberry red wine
Blend each individually with crushed ice and combine both drinks in layers in a hurricane glass. Garnish with fresh watermelon, roasted corn and blueberries.
Try it at an Island Time pop up.
Follow @islandtime_slc to find dates and times or register for an upcoming class at caputos.com.
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