World-renowned for its imaginative blend of Peruvian and Japanese cuisine, Nobu Miami has become the benchmark for everything fusion. Blending cuisines by way of ingredients and techniques, every Nobu restaurant encourages fusion throughout the menu. This thread of collaboration has resulted in Nobu Miami’s newest pastry cocktail menu. Crafted by Pastry Chef Carlos Almanzar and Beverage Manager Grace Apolo, the charming menu toes the line between boozy and balanced, ranging from light sorbets to rich, espresso-forward items. These after dinner delights are sure to end the meal on a high note.
DiningOut: Tell us a bit about your upbringing, and how your journey eventually led you to Nobu.
Carlos Almanzar: I was born and raised in the Dominican Republic. I began my career working in the computer science field. In 2005, I moved to New York to continue my education in Manhattan. On the side, I began working as a dishwasher at Nobu 57. There, I was offered the opportunity to join the pastry team and be trained to be a pastry cook. That’s when I fell in love with the flavors and techniques.
Grace Apolo: Growing up, I would always watch my mother and father in the kitchen when they would cook and would ask to be their assistant. Flavor has always been something I was big on, and I realized growing up I never said “no” to trying new foods. Growing up in New York, I was exposed to just about every culture imaginable. Although I was exposed to all these wonderful opportunities, initially, the sciences were my main focus. I actually moved down to Miami after receiving my bachelor’s degree in biology to continue on to medical school—then enters Nobu. Nobu first started off as a job for me. Curiosity drew me to the bar world, and Nobu’s elevated standards paved the way.
Pastry cocktails—how did you two come up with this sweet idea?
Apolo: We’ve talked about doing desserts for the 21+ crowd for a little while. After some trial and error, this menu was the result.
How did the two of you collaborate on this menu?
Almanzar: We both used different flavors combining alcohol from the bar with a range of different textures from the pastry counter. Complementing different flavor profiles was key in this collaboration. We made sure they were appropriate for the restaurant and went accordingly with the food. We did not have a set number of ingredients, we just selected the best ones.
Any inspiration from the seasons?
Almanzar and Apolo: We always use items that are in season and work around those flavors. It is important to make sure they complement our food.
Any particular favorites?
Apolo: I personally love the espresso cocktails. We offer two options: The Suntory Coffee that has texture and richness, and the Nues Carajillo which was a bit lighter with nutty character. Both are a perfect option instead of the traditional coffee or espresso after a meal.
Almanzar: Sake Limoncello. It is very light and refreshing, perfect for the summer heat. 
Sake Limoncello
In a pot, add 1 ounce sake sorbet, 1 ounce Daiginjo “Black Label the Original”, 1 ounce Villa Massa limoncello, and 3 mint leaves. Use a hand blender and blend lightly. In a glass, add a scoop of lemon sorbet. Pour the mixture over the sorbet. Garnish with cucumber balls and a lemon peel.
Happy dining!
By Morgan Carter | Managing Editor