Oaxaca Old Fashioned
Stir ∙ 3 min ∙ 30% ABV ∙
The Oaxaca Old Fashioned is a stirred Mexican riff on the classic, built from tequila reposado and mezcal with agave syrup and Angostura bitters. Silky and slow-sipping, with a smoky whisper threading through a rounded, warming finish that lingers long after the last sip.
Ingredients
1
Servings
Garnish
Instructions for 1 serving
- Pre-chill a glass
- Stir all ingredients with ice: Tequila reposado 40 mlMezcal 15 mlAgave syrup 10 mlAngostura aromatic bitters 2 dashes
- Strain into the ice-filled glass
- Garnish with a flamed orange twist
Tips
- Use a reposado, not a blanco, for the tequila — its barrel notes bridge better with the mezcal's smoke.
- Stir until well-chilled and properly diluted before straining; under-stirring leaves the mezcal's smoke too sharp.
- Flame the orange twist over the glass right before serving so the citrus oils caramelize instead of just expressing raw.
History
The Oaxaca Old Fashioned was invented in 2007 by bartender Phil Ward at Death & Co in New York City's East Village. Ward built it as a tequila-and-mezcal riff on the whiskey classic, and it is widely credited with driving mezcal's rise in American bars in the years that followed. He later carried the drink onto the menu of Mayahuel, the East Village agave-spirits bar he opened in 2009, where its popularity accelerated further.
The drink takes its name and template from the Old Fashioned, a whiskey, sugar, and bitters cocktail generally traced to the Pendennis Club in Louisville, Kentucky, in the 1880s, though its exact creation is disputed among several claimants. The Oaxaca version keeps that basic structure but swaps in reposado tequila and mezcal for the whiskey, giving the drink a smoky, agave-forward character in place of the original's grain-spirit base.
FAQ
What is the difference between an Old Fashioned and an Oaxaca Old Fashioned?
An Old Fashioned is built on whiskey, sugar, and bitters, while an Oaxaca Old Fashioned swaps in tequila reposado and mezcal with agave syrup in place of sugar. The mezcal is the defining change, giving it a smoky character the whiskey original never has, and it is finished with a flamed orange twist rather than a simple citrus peel.
What does an Oaxaca Old Fashioned taste like?
It tastes smoky and spirit-forward, with mezcal smoke leading, agave syrup softening the edge, and Angostura bitters adding a dry spice note. At around 30% ABV it drinks strong and warming, with a long, smoke-tinged finish.
How do you make an Oaxaca Old Fashioned?
Stir tequila reposado and mezcal with agave syrup and Angostura bitters over ice until well-chilled, then strain into an ice-filled old-fashioned glass. Finish with a flamed orange twist expressed over the top for its aromatic oils.
What is in an Oaxaca Old Fashioned?
Tequila reposado, mezcal, agave syrup, and Angostura aromatic bitters, stirred and served over ice in an old-fashioned glass with a flamed orange twist.
What is the best mezcal for an Oaxaca Old Fashioned?
A joven (unaged) mezcal made from espadin agave is the classic choice, since its smoke is upfront without competing with the reposado's barrel notes. Look for one with moderate smoke intensity rather than a heavily peated or ash-forward bottle, which can overwhelm the drink's balance.
