Hey Foodie (and cocktail loving) Friends, it’s officially Summer!!! Welcome to our fifth 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.

Courtesy of Dalton Bedard and Derek Captain:

“Oaxacan Summer” is a simple nod to the complexities that come hand in hand with making a split base cocktail and refers to the region in which tequila is made.

By using equal parts Mezcal Vago Elote and Casamigos Silver tequila as the base spirits, the subtle smokiness of the mezcal works hand in hand with the lighter, nuanced vegetal notes found in Casamigos in order to create the perfect landscape for a bright, summery drink. The integration of a homemade pineapple-chili simple syrup, allows for this freshness to be exacerbated, bringing with it a twinge of heat to compliment the citrus notes of the lime.

This drink is not only a wonderfully layered expression of summer flavour, but also a textural experience due primarily to the use of egg white as an emulsifier. Whether it be enjoyed at your home, around the pool, or amongst friends on the rooftop, this drink is sure to get the party rockin’ — Oaxacan style.

Oaxacan Summer

“Oaxacan Summer” is a simple nod to the complexities that come hand in hand with making a split base cocktail and refers to the region in which tequila is made.


  • 1 oz Mezcal Vago Elote
  • 1 oz Casamigos Silver Tequila
  • 1.5 oz Pineapple Chili Syrup
  • 1 oz Lime Juice
  • 1 egg white


  • Combine all the ingredients — minus the egg white — into a shaking tin with ice. Shake until properly diluted and strain the liquid from the tin.
  • Add an egg white into the concoction and shake again, this time without ice. Double strain into a coupe glass.
  • The designs on the drink are made using an eye-dropper of Angostura bitters and a wooden pick.
  • Garnish with togarashi threads.
Images / Pablo Gabes for Tallahassee Foodies

Check out the Oaxacan Summer above, paired with last week’s Boozy Tuesday feature, the Rye and Dry.

Drink by: @intent_to_imbibe and @cap10crunch
Syrup by: @thatagmartins
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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