Hey Foodie Friends, it’s officially Summer!!! Welcome to our third edition of a brand new series here at Tallahassee Foodies – Boozy Tuesdays.

As the name suggests, every Tuesday this Summer, we’ll be serving up a new summer cocktail recipe to accompany those fresh and tasty dishes you’ll be making at home all season!

To amp up this series and take advantage of what Tallahassee has to offer, I’ve enlisted the help of our favorite pro local bartenders that know EXACTLY how to whip up a custom cocktail.

When I pitched this summer beverage idea to a few local establishments, Charlie Park jumped in and offered up the first 8 rounds of our “fun in the sun” beverage series!

What do I know about this “new kid on the block” food and bev rooftop establishment? They are already well known for their expertly crafted cocktails, brought to you by their very own general manager, Derek Captain, and bar manager, Dalton Bedard.

And by the way, how GORGEOUS is that Beachside Bonfire?!?! I mean really?!?! Check out the recipe below to find out how you can get that perfect sunset fade at home.

Courtesy of Dalton Bedard:

The Beachside Bonfire started as a concept for a drink during my time working in Dubai. A unique cross-over between a scotch mai-tai and a new york sour, the depth of the Beachside Bonfire is emphasized on nearly every part of the palate.

Using Dalwhinnie 15 year old scotch, the soft integrity of the spirit’s caramel and vanilla notes work in partnership with the lighter, more tropical flavours provided by the dry orange curaçao and almond orgeat. Tied together with a fresh hint of citrus and finalized with a topper of delectable Heritage cabernet-sauvignon, this drink is best enjoyed amongst friends in the sunshine, preferably amidst the views from the rooftop. 

Beachside Bonfire

The Beachside Bonfire is a unique cross-over between a scotch mai-tai and a new york sour, the depth of the Beachside Bonfire is emphasised on nearly every part of the palate.


  • 1.5 oz Dalwhinnie 15 year old scotch
  • 1 oz lemon juice
  • .75 oz Giffard Orgeat
  • .5 oz Orange curaçao


  • Topped with red wine floater and garnished with cherry and lemon boat.

Drink by: @intent_to_imbibe and @cap10crunch
Visit the pros at: @CharlieParkRooftop
Photo by: @pablogabes

Disclosure – This post is sponsored by Charlie Park. Sponsorships help pay for my blog expenses, so that I may continue to offer our readers more fun posts like this Boozy Tuesday cocktail recipe. Thank you for supporting us, so that we may support our locals.


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