Mix it Up!
Hot takes on cool drinks from two experts behind the bar
Nothing says springtime in Tallahassee quite like a refreshing cocktail under a sprawling oak tree. We asked Lexy Cooley, bar manager at Charlie Park, and Raven Garden, lead bartender for Warhorse Whiskey Bar and Restaurant, about some of their favorite mixology triumphs and pitfalls, plus what drinks have them excited for this season and beyond.
Agree or disagree: The more ingredients a drink has, the less likely it is to taste good.
Cooley: Disagree. It’s all about balance. If every element has a purpose and works together, a complex cocktail can be amazing.
Garden: Disagree. While using fewer, higher-quality ingredients can enhance the flavor of a cocktail, the number of ingredients doesn’t necessarily determine whether a drink will taste good.
What is the biggest mistake mixologists make when composing a cocktail?
Cooley: Overcomplicating a drink. It’s tempting to keep adding layers.
Garden: Over-pouring spirits. When you add too much alcohol, it can overpower the other ingredients and throw off the balance. Each component should work in harmony to create the right flavor profile.
If you could only drink one spirit for the rest of your life, what would it be and why?
Cooley: Tequila. Whether it’s bright and zesty in a margarita or smooth and sippable on its own, tequila never disappoints.
Garden: Whiskey. I love it for its complex and unique flavor profiles—from rich, smoky notes to smoother, sweeter finishes. It’s incredibly versatile.
If you could go to any bar in the world and order a drink, what bar would you choose and what drink would you order?
Cooley: I’d love to visit Paradiso in Barcelona and finally try “The Cloud.” Its flavor profile and texture seem right up my alley.
Garden: Cure in New Orleans. There’s something about enjoying a traditional Sazerac in an iconic New Orleans bar that feels perfect.
Favorite food and alcohol pairing?
Cooley: A Negroni and a charcuterie board. The bitter, herbal notes of the Negroni balance out the richness of cured meats and creamy cheeses perfectly. It’s simple, sophisticated, and never gets old.
Garden: An easy-drinking lager paired with fresh raw oysters just brings me back to my Florida roots. The crispness of the beer really enhances the brininess of the oysters.
Photo by Pablo Gabes
Cocktail trend you’re currently loving?
Cooley: I’m really into culinary-inspired cocktails right now. Seeing bars incorporate savory elements, fresh herbs, and unexpected flavors into their drinks is super cool.
Garden: Low-ABV cocktails are great! An Amaro Spritz with white wine, soda, and citrus is a solid choice.
Cocktail trend you’re currently loathing?
Cooley: Endless Espresso Martini variations. Some things just don’t need a remix. The classic is already great.
Garden: Bacon in cocktails, whether as a garnish or infused, it just doesn’t resonate with me.
Bitter, salty, sweet, sour—what flavors are you looking for in the perfect cocktail?
Cooley: The best cocktails hit all four: a little bitter, a touch of salt to bring out the flavors, some sweetness to smooth it out, and just enough sour to keep it crisp. When it’s all balanced, you get a drink that’s refreshing and easy to keep sipping.
Garden: I tend to avoid overly sweet cocktails. My ideal drink strikes a balance with a touch of bitterness, sourness, saltiness, and even a hint of umami. It’s all about complexity and depth of flavor.
What is the most unusual drink request you’ve gotten?
Cooley: Empress Gin dirty martini with blue cheese olives!
Garden: Someone ordered a double shot of Rumple Minze, cranberry juice, and an olive skewer garnish. It was an unusual combination, to say the least!
Photo by Pablo Gabes
What newer favorite cocktail do you feel has staying power?
Cooley: No doubt, espresso cocktails are here to stay, and with coffee culture only getting bigger, people love a drink that wakes them up.
Garden: The Paper Plane. It’s well-balanced and versatile. The mix of bourbon, Aperol, Amaro, and lemon juice creates something so refreshing and memorable.
Finish this sentence: Every good bartender should be able to make a good …
Cooley: Margarita. It’s simple but reveals a bartender’s skill. It needs the right balance, technique, and precision to be perfect. If you can nail a classic margarita, you can make just about anything.
Garden: Margarita. Fresh lime juice, quality tequila, a perfect balance of sweetness, and a salted rim.
Is there a local Tallahassee ingredient or purveyor you particularly enjoy working with?
Cooley: Ology Brewing is doing some really interesting things. Their lavender gin adds a unique, botanical twist to cocktails.
Garden: Tallahassee’s strong sense of community really shines through when working with local breweries. I love featuring a variety of locally brewed beers on draft—it adds something special to the experience and highlights the talent in our area.
What’s a cocktail that you feel embodies the spirit of Tallahassee?
Cooley: An Old-Fashioned feels like Tallahassee in a glass. It’s classic, a little bold, but with a smooth, sweet finish just like Southern charm.
Garden: The Moscow Mule, especially in the spring and summer. It’s refreshing, light, and has that timeless, classic feel that pairs well with the laid-back vibe of the city.
Lexy Cooley’s Hot House Marg
Photo by Pablo Gabes
Ingredients:
2 oz. golden tomato-infused reposado tequila
1 oz. fresh lemon juice
¾ oz. hot agave syrup
¼ spray Ojo Tigre Mezcal
Cherry tomato skewer and micro basil leaf for garnish
Add the tequila, lemon juice, and hot agave syrup to a shaker and mix. Fill the shaker with ice and shake vigorously until well chilled. Spray a prechilled coupe or rocks glass with the mezcal. Double strain the shaken ingredients into the glass. Garnish with cherry tomato skewer and micro basil leaf.
Charlie Park: Located at 801 S. Gadsden Street. For more information, call (850) 759-4300, or visit charlieparkrooftop.com.
Raven Garden’s À La Louisiane
Photo by Pablo Gabes
Ingredients:
2 oz. Sazerac Rye
¾ oz. sweet vermouth
½ oz. Bénédictine Liqueur
3 dashes Peychaud’s Bitters
Herbsaint to spritz
Luxardo cherry for garnish
Add the rye, vermouth, Bénédictine, and bitters to a mixing glass and stir. Spritz a chilled coupe with Herbsaint. Using a julep strainer, strain the liquid into the prepared coupe. Garnish with a Luxardo cherry.
Warhorse Whiskey Bar and Restaurant: Located at 1184 Capital Circle NE D
and 603 W. Gaines Street. For more information, call (850) 329-2141 (for Capital Circle location) or (850) 765-9275, or visit warhorsewhiskey.com.
