Oaxaca Old Fashioned
Also known as Oaxaca Old-Fashioned
A split-base Old Fashioned of reposado tequila and mezcal, sweetened with agave and finished with a flamed orange peel.
Phil Ward built the Oaxaca Old Fashioned at Death & Co in 2007 by splitting the base: reposado tequila for body, a smaller measure of mezcal for smoke, agave nectar in place of sugar, and Angostura plus a little mole bitters for depth. Flaming the orange peel over the glass is part of the serve rather than a flourish — the burnt oil lands on the surface and sits in the first sip. It became the template for a whole family of agave Old Fashioneds.
- Split agave Old Fashioneds — sometimes with a barspoon of mole or chocolate bitters — became common on modern menus after 2010.
- Oaxaca Old Fashioned with chocolate bitters
- Mezcal Old Fashioned (mezcal only)
“The name refers to Oaxaca’s mezcal tradition, not to a bar in Oaxaca.”
Ingredients
- Reposado tequila45 ml
- Mezcal15 ml
- Agave nectar7.5 ml
- Angostura bitters2 dashes
- Mole bitters1 dash
- Orange peelflamed, to garnish
Method
Stir the liquids with ice, strain over a large cube in a rocks glass, express a flamed orange peel over the surface and rest it on the rim.
Rocks glass · one large cube · flamed orange peel