Cocktails & Spirits

Special Prix Fixe: Botran Rum Menu at De Rodriguez Cuba on Ocean Through April 15

Riding the momentum of the South Beach Wine & Food Festival, De Rodriguez Cuba on Ocean (inside the Hilton Bentley) and Botran Rum is offering a special rum-tastic prix fixe now through April 15.

Foodies can gorge on a four-course menu of rum-infused dishes, created by James Beard Award-winning chef Douglas Rodriguez. Each course is accompanied by a cocktail featuring Botran rum. The cocktails were specifically created for De Rodriguez Cuba's special menu by Tommy Merolla, Botran's director of mixology. The Botran family has been producing rum in Guatemala for more than six decades.

The menu includes Rodriguez's New Times "Best of Miami" award-winning ceviche, so taking advantage of the prix fixe is a must.

Dinner service runs $99 per person. See the complete menu after the jump.

First Course

Smoked Marlin Tacos
Rum-marinated smoked marlin in a crisp malanga shell

The Botran Yellow Tail
Botran Reserva gently blended with Aperol, ripe passion fruit, organic ginger, freshly picked mint, and a touch of citrus, charged with champagne

Second Course

Florida Lobster Ceviche
With heirloom tomatoes and avocado topped with stone crab mustard 

Botran Lemongrass Ling
Botran Reserva infused with fresh peach, sake, homemade lemongrass-ginger syrup, and a hint of lemon, balanced with a dash of agave

Third Course

Crispy Cuban Pork
Crisp pork, Cuban oregano mojo with rum, sweet peppers, black beans and rice

Botran Old-Fashioned
Botran Solera made sweet with a dash of orange and Angostura bitters,

and a flamed orange peel garnish

Fourth Course
by executive pastry chef Christian Cobos

Guava and Goat Cheese Tart With Botran Rum Espuma

Botran Rum ice cream

Botran Solera on the rocks

KEEP MIAMI NEW TIMES FREE... Since we started Miami New Times, it has been defined as the free, independent voice of Miami, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Ily Goyanes
Contact: Ily Goyanes