Miami hotspot Le CoqTail is a new outdoor bar and lounge and is an expansion of Le Chick restaurant located in the Wynwood area, featuring comfy outdoor seating, a gorgeous design, and delicious cocktails from head bartender Rebekah Stone.
“I think my personal specialty is sangria,” says Stone. “I love how creative you can be with it. There’s no rules with sangria, so I can really let my imagination run wild.”
We asked Stone what sets her sangria apart at Le CoqTail, she replied: “Florals! I love the girly-ness of the nose and when used correctly, they really make for a unique and complex flavor when combined with the more traditional parts of sangria. I primarily use floral teas to achieve these flavors and aromatics, but my newest obsession is Jamaican Hibiscus that I make syrup with. Not only does it provide an amazing scent and flavor for sangria, but it also creates this gorgeous fuchsia color that really makes the drink pop.”
Here are Rebekah’s Quick Tips for Making Stand-Out Sangria
- Go Bold: be bold with your ingredients and don’t be afraid to think outside the canned fruit cocktail!
- Try New Flavors: experiment with different fruits from different cultures, you might be pleasantly surprised with your discovery.
- Try New Ingredients: check out your local international food stores and markets for unique products like teas, dried fruits, and flowers you can’t buy at your everyday grocery store to add into your sangria.
- Try New Garnishes: I recently found these dried tiny rosebuds I’m currently using for garnishing purposes, but I plan to experiment with them for rosebud simple syrup.