The Oaxaca Old Fashioned: A Modern Classic Cocktail
A balanced blend of smoky, sweet, and citrus notes that reveals new depths with each sip.
The Oaxaca Old Fashioned is more than a simple twist on the centuries-old Old Fashioned—it is a transformative agave cocktail that has become a new classic, celebrated by bartenders and home enthusiasts alike. Conceived in the early 2000s in New York City, it bridges the robust, smoky flavors of mezcal with the refined, rich notes of aged tequila. This article explores the origin, technique, ingredients, and cultural significance of the Oaxaca Old Fashioned, empowering you to create this unique drink that has won over modern cocktail bars worldwide.
Introduction: Reinventing the Old Fashioned
The original Old Fashioned, with its combination of spirit, sugar, bitters, and citrus, dates back to the early 1800s. Its structure has inspired endless adaptations with every sort of spirit imaginable, yet few variations have achieved the fame of the Oaxaca Old Fashioned. By balancing smoky mezcal with smooth reposado tequila and sweet agave nectar, this cocktail blazed a path for agave spirits in modern mixology, offering an approachable introduction to mezcal and a sensory experience unlike any other.
History: The Phil Ward Creation at Death & Co
The Oaxaca Old Fashioned debuted in 2007 at Death & Co, a pioneering New York cocktail bar. Phil Ward, one of the original bartenders, crafted the drink as an homage to both the Old Fashioned template and Oaxaca, the spiritual home of mezcal. At the time, mezcal’s smoky character was little known in the U.S., making its use in cocktails revolutionary. The drink quickly became Death & Co’s most-requested menu item and, soon after, a staple across world-class cocktail bars.
- Creator: Phil Ward, Death & Co, 2007
- Legacy: Sparked a new appreciation for mezcal and agave spirits in cocktails.
- Spread: Now a menu mainstay at top bars globally, recognized as a ‘modern classic.’
Agave Spirits: The Keys to the Cocktail
What sets the Oaxaca Old Fashioned apart is its split base—a dual foundation of mezcal and tequila that delivers unique depth and balance.
| Spirit | Profile | Role in the Cocktail |
|---|---|---|
| Tequila (Reposado/Añejo) | Rich, smooth, mellow, slightly oaky, warming agave flavor | Provides body, structure, and depth; balances the mezcal’s intensity |
| Mezcal | Smoky, earthy, bold, complex with vegetal and mineral notes | Adds distinct smoke, herbal undertones, and an unmistakable aromatic kick |
With this mix, the cocktail is approachable for both mezcal novices and lovers of classic whiskey Old Fashioneds.
Ingredients: Selecting the Essentials
Although the ingredient list is short, the Oaxaca Old Fashioned is highly dependent on quality. Each element plays an important role in developing the final flavor profile.
- Tequila (Reposado or Añejo): Use a smooth, mid to top-shelf tequila. Reposado is blended for subtle oak and caramel notes, while añejo brings richer, deeper warmth. Some popular choices include El Tesoro Reposado or Fortaleza Añejo.
- Mezcal: Opt for a balanced mezcal—those with restrained, elegant smoke. Del Maguey Vida and Bozal Ensamble are frequent bartender picks.
- Agave Nectar: Sourced from the blue agave plant, this syrup is a natural partner to the spirits, providing sweetness and a subtle earthy flavor without overpowering the drink.
- Bitters: Angostura bitters deliver classic spice and balance. Chocolate mole bitters are another excellent option for a deeper, layered flavor.
- Orange Peel: The garnish is more than decoration—the expressed oils brighten and accentuate the cocktail’s smoky aroma. For a true modern touch, lightly flame the orange peel.
- Large Ice Cube: Slows dilution, allowing you to savor the cocktail’s evolving complexity.
Step-by-Step Recipe: Creating the Oaxaca Old Fashioned
This cocktail is straightforward to make, even for home bartenders. Attention to the details yields big returns in flavor and presentation.
Ingredients
- 1.5 ounces reposado tequila
- 0.5 ounces mezcal
- 1 teaspoon agave nectar (or 1/4 ounce for a slightly sweeter touch)
- 2 dashes Angostura bitters (or 1 dash, depending on your preference)
- Orange peel (preferably a wide, fresh strip)
- Large ice cube
Equipment
- Mixing glass
- Bar spoon
- Hawthorne strainer
- Old fashioned glass (rocks glass)
- Paring knife (for the orange peel)
- Lighter or match (for flaming the orange peel, optional)
Instructions
- Add tequila, mezcal, agave nectar, and bitters to a mixing glass.
- Fill the glass with ice and stir for 20–30 seconds until well chilled and diluted.
- Strain the mixture into an old fashioned glass over one large ice cube.
- Cut a broad strip of orange peel (about 2-3 inches long).
- Express the orange oil over the glass by squeezing the peel with the skin side facing the drink.
- For a smoky flourish, carefully hold the peel over the drink and briefly expose it to a lit match or lighter before expressing—the flame will ignite the surface oils, adding depth and aroma.
- Drop the orange peel into the glass as garnish.
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Technique Spotlight: The Flamed Orange Peel
Flaming the orange peel is an essential final step for many bartenders. It releases vibrant, caramelized orange oils, interacting with the mezcal’s smoke and tequila’s warmth. To flame the peel safely:
- Hold the peel between your thumb and forefinger, skin side facing the flame and over the glass.
- Using a lit match or lighter, gently warm the exterior of the peel for a second or two.
- Squeeze the peel sharply—zest oils will ignite briefly, imparting both aroma and flavor.
Note: If you prefer a subtler aroma, simply express the peel’s oils over the glass, or char the peel gently before using as garnish.
Flavor Notes: What Sets the Oaxaca Old Fashioned Apart
- BALANCE: The interplay between tequila’s sweetness, mezcal’s smoke, and rich agave nectar creates a harmoniously layered cocktail.
- AROMATICS: Orange and bitters enhance the agave’s earth and fruit, while the fire-kissed garnish intensifies the nose.
- SIPPING EXPERIENCE: Each sip reveals new dimensions—beginning smoky and floral, opening to sweet oak and ending with a spicy, herbaceous kick.
Oaxaca Old Fashioned vs. Other Old Fashioned Variations
| Style | Main Spirit(s) | Key Characteristics |
|---|---|---|
| Classic Old Fashioned | Bourbon or Rye Whiskey | Sweet, spicy, robust; traditional American cocktail |
| Tequila Old Fashioned | Tequila | Bright, clean, citrusy agave flavor; less smoke |
| Mezcal Old Fashioned | Mezcal | Intensely smoky, earthy, adventurous, vegetal |
| Oaxaca Old Fashioned | Mezcal & Tequila (split base) | Layered, warm, balanced; smoky, sweet, agave-forward |
The Oaxaca Old Fashioned breaks away from the sharp simplicity of the Tequila Old Fashioned and the full-throttle earthiness of the Mezcal Old Fashioned. With its split base, it achieves a middle ground—gentler than straight mezcal, more complex than tequila alone, and with a smoky finish that lingers elegantly.
Pro Tips for the Perfect Oaxaca Old Fashioned
- Choose Quality Spirits: The backbone of this cocktail is its spirits; aim for tequila and mezcal with clean, expressive flavors but not overpowering aggression.
- Use Fresh Orange Peel: Older peels will provide less vibrant oils, which diminishes the drink’s fragrance.
- Large Cube is Key: Large ice cubes or spheres melt slowly, preserving the cocktail’s concentration while slowly revealing its flavors.
- Balance the Sweetness: Adjust agave syrup to your taste, but avoid overpowering the natural agave notes.
- Bitters Experimentation: While Angostura is the classic pick, orange bitters or even chocolate mole bitters can highlight different aspects of the drink.
Variations and Related Recipes
- Chocolate Oaxaca Old Fashioned: Add a dash of chocolate or mole bitters for a more dessert-like profile.
- Banana-Smoked Old Fashioned: Add a hint of banana liqueur or a brûléed banana slice for a “smoking banana” twist.
- Classic Rum Old Fashioned: Swap agave spirits for aged rum for a completely new flavor experience.
Pairings: What to Serve with a Oaxaca Old Fashioned
- Dark Chocolate: Enhances the earthy, smoky notes of mezcal.
- Grilled Meats: The richness of the cocktail stands up well to steak, pork, or lamb with charred edges.
- Citrus Ceviche: The drink’s agave character is a natural partner to bright, acidic seafood dishes.
Frequently Asked Questions (FAQs)
What mezcal should I use for a Oaxaca Old Fashioned?
Choose a mezcal with moderate smoke, such as Del Maguey Vida or Bozal Ensamble, to ensure the cocktail is balanced rather than overpowering. Avoid overly intense or very peaty mezcals unless you are a smoke enthusiast.
Is it necessary to flame the orange peel?
No, but it deeply enhances the aroma and visual appeal. Expressing the peel is essential for brightening the drink, but an unflamed peel still releases valuable oils.
Can I make a Oaxaca Old Fashioned in advance?
This cocktail is best mixed fresh, but you can batch the spirits, agave, and bitters ahead of time (without diluting or garnishing). Stir with ice and add a fresh orange peel at serving.
What is the ideal glassware for this cocktail?
A sturdy old fashioned glass (short tumbler or rocks glass) is perfect for the Oaxaca Old Fashioned, ideally holding a large ice cube.
Can I use blanco tequila?
Reposado or añejo is recommended for a rounder, richer flavor, but blanco can be used for a brighter, more pepper-forward version.
Conclusion: Why the Oaxaca Old Fashioned Endures
The Oaxaca Old Fashioned’s compelling balance of smoke, sweetness, and agave has ensured its place as an essential modern cocktail. With its vibrant history, creative potential, and approachable preparation, it invites anyone—from the agave novice to the seasoned mixologist—to explore a deeper world of flavors.
Next time you seek an Old Fashioned with character, depth, and complexity, reach for mezcal and tequila—and perform your own take on this iconic New York original.
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