The Oaxacan Old Fashioned stands as one of the most influential cocktails of the modern craft cocktail era. This smoky, sophisticated drink transformed how Americans think about mezcal and elevated agave spirits to new heights. Unlike traditional Old Fashioned cocktails that rely on whiskey, this Mexican-inspired masterpiece combines the rich complexity of añejo tequila with the earthy smoke of mezcal, creating a drinking experience that is both familiar and daringly different.
The flavor profile strikes an incredible balance between sweet agave notes and the primal intensity of smoke. Each sip delivers layers of complexity that unfold slowly on the palate, from the initial sweetness of agave nectar to the lingering campfire finish that mezcal provides. This cocktail represents a perfect marriage between Mexican spirit traditions and American cocktail craftsmanship.
Since its creation, the Oaxacan Old Fashioned has become a gateway drink for countless people discovering mezcal for the first time. It demonstrates how traditional cocktail templates can be reimagined with spirits from different cultures, creating something entirely new while honoring both traditions.
Oaxacan Old Fashioned Ingredients
- 1.5 oz (45 ml) añejo tequila
- 0.5 oz (15 ml) mezcal
- 1 barspoon agave nectar (or simple syrup)
- 2-3 dashes orange bitters
- Orange peel for garnish
- Large ice cube
How to Make an Oaxacan Old Fashioned
Equipment needed: mixing glass, bar spoon, jigger, strainer, rocks glass, and a lighter or matches.
- Add the añejo tequila, mezcal, and agave nectar to a mixing glass.
- Add 2-3 dashes of orange bitters to the mixture.
- Fill the mixing glass with ice and stir for 30-40 seconds until well-chilled.
- Place a large ice cube in a rocks glass.
- Strain the cocktail over the ice cube.
- Express the oils from an orange peel by holding it over the drink and giving it a firm squeeze.
- Rub the orange peel around the rim of the glass to coat it with oils.
- Drop the orange peel into the drink as garnish.
- Serve immediately while cold.
Alternative Ingredients and Substitutes
- Tequila alternatives: Reposado tequila works well if añejo isn’t available, though you’ll lose some oakiness. Blanco tequila creates a brighter, more aggressive drink.
- Mezcal substitutes: Different mezcal varieties change the character dramatically. Espadín offers mild smoke, while Tobalá provides more intense earthiness. Avoid heavily smoked mezcals that might overpower the drink.
- Sweetener options: Simple syrup works instead of agave nectar, though agave nectar complements the spirits better. Honey syrup adds floral notes that pair beautifully with mezcal.
- Bitters variations: Chocolate bitters enhance the earthy qualities, while mole bitters add complexity. Angostura bitters work in a pinch but lack the citrus brightness that orange bitters provide.
History and Origins
The Oaxacan Old Fashioned was created by Phil Ward at Death & Co in New York City around 2007-2008. Ward, who had previously worked at Pegu Club and would later open Mayahuel, was experimenting with ways to introduce American drinkers to mezcal during a time when the spirit was largely unknown outside of Mexico.
The cocktail emerged during the height of the craft cocktail renaissance, when bartenders were actively seeking to revitalize classic cocktail templates with new ingredients. Ward’s genius lay in recognizing that the familiar structure of an Old Fashioned could serve as a comfortable entry point for the bold, smoky flavors of mezcal.
Death & Co, which opened in 2007, quickly became ground zero for mezcal education in America. The bar’s owners, David Kaplan and Alex Day, along with Ward, were instrumental in building relationships with mezcal producers and importing high-quality expressions that hadn’t been available in the United States. The Oaxacan Old Fashioned became their flagship mezcal cocktail, introducing thousands of drinkers to the spirit.
The drink’s name pays homage to Oaxaca, the Mexican state where most mezcal is produced. Ward wanted to create something that honored the spirit’s origins while making it accessible to American palates accustomed to whiskey-based Old Fashioneds.
Flavor Profile
The first sip reveals the smooth, vanilla-tinged complexity of aged tequila, with oak tannins providing structure and depth. The añejo tequila forms the backbone of the drink, offering familiar warmth and richness that whiskey drinkers recognize and appreciate.
As the liquid moves across your palate, the mezcal announces itself with waves of smoke and earth. The smoke isn’t harsh or overwhelming but rather adds a primal, almost mystical quality that transforms the entire drinking experience. Behind the smoke, you’ll detect the minerality of volcanic soil and the vegetal sweetness of roasted agave hearts.
The agave nectar provides just enough sweetness to balance the spirits’ intensity without masking their character. Orange bitters contribute bright citrus notes that lift the heavier agave and smoke flavors, creating a drink that feels both grounded and vibrant. The finish lingers with gentle smoke and the warming sensation of quality aged spirits, inviting another sip.
Serving Suggestions
Serve the Oaxacan Old Fashioned in a heavy rocks glass or old fashioned glass, which allows the aromatics to concentrate while providing the proper vessel for such a contemplative drink. The large ice cube is essential – it melts slowly, preventing over-dilution while keeping the cocktail properly chilled.
Present the drink at a slightly warmer temperature than you might serve a gin or vodka cocktail. The complexity of aged agave spirits reveals itself better when not ice-cold. The orange peel garnish should be fresh and aromatic – the expressed oils are crucial to the drink’s overall impact.
This cocktail shines during cooler months when its warming, smoky qualities feel most appropriate. It’s ideal for intimate gatherings, after-dinner conversations, or any occasion that calls for slow sipping and contemplation. The Oaxacan Old Fashioned works beautifully at autumn dinner parties or winter fireside conversations, though its complexity makes it suitable for sophisticated summer evenings as well.
Food Pairings
- Dark chocolate truffles: The bitter cocoa notes complement the earthy mezcal while contrasting beautifully with the sweet agave
- Grilled lamb chops: The char and richness pair naturally with the smoky, complex spirits
- Aged Manchego cheese: The nutty, salty flavors enhance both the tequila and mezcal components
- Mole poblano: The complex spice blend in mole creates harmonious layers with the cocktail’s smokiness
- Cedar plank salmon: The wood smoke echoes the mezcal while the fish’s richness matches the drink’s intensity
- Oaxacan chocolate with chili: Stays true to the drink’s Mexican inspiration while highlighting complementary flavors
- Barbacoa tacos: The slow-cooked, smoky meat creates a perfect regional pairing
- Dulce de leche flan: The caramelized sweetness balances the drink’s earthy complexity
Alcohol Content and Nutrition
- ABV: 35-38% (approximately 1.8 standard drinks)
- Calories: 160-180 per serving
- Carbohydrates: 4-6 grams (primarily from agave nectar)
- Sugar: 3-5 grams
- Protein: 0 grams
- Fat: 0 grams
- Sodium: Minimal (under 5mg)
Popular Variations
- Mezcal Old Fashioned: Uses 2 oz of mezcal instead of the tequila-mezcal split, creating a more intensely smoky drink
- Oaxacan Old Fashioned with Chocolate Bitters: Replaces orange bitters with chocolate bitters for deeper, earthier notes
- Spiced Oaxacan: Adds a dash of cinnamon syrup or mole bitters to enhance the Mexican flavor profile
- Sotol Old Fashioned: Substitutes sotol (a spirit from northern Mexico) for the mezcal, creating a more vegetal, desert-like character
- Flaming Orange Peel: Some bartenders flame the orange peel before expressing it, adding a caramelized citrus note that complements the smoky mezcal
Common Mistakes to Avoid
- Using cheap mezcal: Low-quality mezcal can taste harsh and artificial. Invest in a good bottle from a reputable producer like Del Maguey or Vida.
- Over-stirring the cocktail: Excessive stirring creates too much dilution, which mutes the complex flavors of the aged spirits.
- Skipping the orange peel expression: The oils from the orange peel are essential to the drink’s aroma and flavor balance. Simply dropping in a peel without expressing it misses the point.
- Using regular ice cubes: Small ice cubes melt too quickly and over-dilute the drink. A large cube or sphere is necessary for proper temperature and dilution control.
- Wrong tequila choice: Blanco tequila lacks the oak complexity that makes this drink special. Stick with reposado or añejo expressions.
- Heavy-handed with agave nectar: Too much sweetener overwhelms the spirits’ natural complexity. Start with less and adjust to taste.
Conclusion
The Oaxacan Old Fashioned represents more than just a cocktail – it’s a cultural bridge that introduced American drinkers to the sophisticated world of mezcal while respecting the template of a beloved classic. This drink proves that innovation in cocktails doesn’t require abandoning tradition but rather finding new expressions within familiar frameworks.
The cocktail’s enduring popularity stems from its accessibility to whiskey drinkers combined with the exotic allure of agave spirits. Each glass tells the story of volcanic soil, ancient production methods, and the skilled hands of mezcaleros who have perfected their craft over generations. As with any spirit-forward cocktail of this caliber, please enjoy responsibly and savor the complexity that makes each sip a journey.
