Oaxaca Old Fashioned cocktail recipe

This Old Fashioned is anything but old or antiquated. Fresh out of the naughties, the Oaxaca Old Fashioned put mezcal on the map, showcasing the spirit in a way New Yorkers had rarely tasted before. Unlike the old-fashioned Old Fashioned invented way back (as in, the 1800s), this twist waves adios to bourbon and hola to a bright and smoky mix of tequila and mezcal.  

The Old Fashioned cocktail is simple, and that’s its superpower – the mark of sophisticated restraint and palatable elegance (unsurprisingly coming from the pre-Prohibition cocktail boom). Leave it to star bartender and mezcal advocate Phil Ward to maintain this cocktail’s character, then reinvent it into a city staple. First made at Death & Co in NYC’s East Village in 2007, Phil realised (as did the rest of New York shortly after) how this simple drink let the mezcal shine. No wonder ‘Oaxaca’ (pronounced wuh-HA-ka) was added to the name in a hat-tip to the Mexican state where most mezcal is made.

Sweet and smoky with a hint of bitterness, the overall traits remain similar to the original. Unlike the whisky base, however, the combination of tequila brings brightness and a smooth finish to the drink, along with just the right earthy edge from the mezcal. Staying on theme, a dash of agave syrup balances any extra bitterness. Like the OG, there’s also an orange twist – leave it as is or give the zest a quick torch with a flame to add a subtle caramelised finish.

The majority of tequilas work well here, but if you’re after a more toasty Oaxaca Old Fashioned, use reposado tequila, just like Phil would. Quietly oaky from ageing, this tequila will bring similar notes to that of whisky, yet build a smoother result. If mezcal isn’t as life-changing for you as it was for New York, make the recipe even simpler and just substitute with a touch more tequila.

The chocolate bitters is now more preferred in most bar recipes due to its spicy, rich bite making it a particularly good match for aged spirits. If this is too much (or too hard to find), Angostura Bitters, as always, will do the trick.

And if you’re kissing that orange twist with a flame, firstly, practice safety, and secondly, make sure there’s a fair amount of pith on the skin, as that has all the oils for a proper caramelised touch.