Tinta y Café in downtown Miami gives the classic Cuban coffee a complete makeover, layering milk in three forms—sweetened condensed, evaporated and whole—with espresso for a delicious, rich and unique drink experience.
In this take on the classic New Orleans Sazerac, Marvin Allen has created what he describes as a "sippy cocktail" for the holidays. The combination of chocolate bitters, Cognac and Curacao blend into a rich and soothing drink that's not too sweet, with a kiss of citrus.
Cubes of swordfish steak liberally coated with a savory-sweet pomegranate, molasses, lemon and rosemary sauce before grilling on skewers with figs. Served on a bed of arugula with lemon-vinaigrette dressing.