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C’est Chic at Le CoqTail

Based on a Dutch rotisserie concept in Amsterdam, popular Le Chick in Wynwood is known for fried, smoked and roasted meats, and upscale cocktails. In the last few months, however, Le Chick’s drinks have taken on a life of their own, sparking the debut of Le CoqTail, an outdoor bar and lounge located next door.

“Being in Miami—where cocktailing and entertainment are foremost priorities—we became used to a lively bar scene on top of our dining crowd at Le Chick,” says co-owner Coco Coig. “Wynwood has been very good to us, and we saw an opportunity with the space next door to not just expand but to evolve more into the nightlife scene.”

The industrial-chic space (at 310 NW 24th St., Miami) features a retractable roof, a live DJ, and an exclusive cocktail list and bar bites menu by executive chef Nicole Votano. The 2,000-square-foot space also includes a large bar, communal seating and an additional 40 seats for dining.

“We see Le CoqTail as a continuation of what we started with Le Chick,” adds co-owner Jorge Sanchez. “We think it will be a unique addition to the Wynwood scene. You can literally have dinner then segue into a great bar scene by strolling outdoors after your meal.”

Behind the bar is Rebekah Stone, who is responsible for cocktails including the 305 Key Lime Pie, a vanilla vodka mashup with lime foam and a graham cracker rim; the Santeria, stirred up with Zacapa 23 Rum, blood orange liqueur, chocolate bitters and Palo Santo smoke; the Bangin’ Sangria, a red wine blend with blackberry brandy; and La Pelirroja (pictured above), made with blanco tequila, mezcal, lime guava nectar, lime and chili.

“The best-selling cocktail is definitely La Pelirroja,” Coig says. “The chili gives it some kick and the mezcal adds a little smokiness, which is balanced by the other ingredients. People really seem to enjoy the combination of flavors.”

As for a food and beverage pairing, Coig recommends the Bangin’ Sangria with the Royale with Cheese. “Our signature burger needs something on the lighter side to go along with it. The sangria is perfect.”

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