Oaxaca Old Fashioned

The Oaxaca Old Fashioned—named for the Mexican state from where most mezcals hail—is a riff on the classic whiskey Old Fashioned. It mixes reposado tequila, which is lightly aged in oak and mimics some of those oaky flavors present in the classic Old Fashioned, and mezcal with Angostura bitters and agave nectar.

Notably, the drink only contains a half ounce of mezcal while featuring a full pour of tequila, but this was part of its appeal. The cocktail turned newcomers on to mezcal while wrapping it in the security blanket of its more common cousin. This strategy helped the spirit proliferate at Death & Co. and then Mayahuel, which took the training wheels off and served a menu dedicated to agave spirits and cocktails.

Today, mezcal cocktails are a common sight on bar menus, and many bars proudly pour dozens of mezcals across a range of styles. The Oaxaca Old Fashioned played a role in making that happen, and all these years after its creation, it still holds up. The drink is as delicious, balanced and relevant as ever.

Be sure to choose a good reposado tequila and a flavorful mezcal with notes of citrus and smoke (Ward’s original recipe featured Del Maguey Mezcal San Luis Del Rio). Then go the extra mile and ignite your orange peel garnish for an added burst of flavor, plus a pretty cool light show—just like Mayahuel served it.

• 1 1/2 ounces reposado tequila (preferably El Tesoro)
• 1/2 ounce mezcal (preferably Del Maguey San Luis Del Rio)
• 1 barspoon agave nectar
• 2 dashes Angostura bitters
• Garnish: flamed orange peel

1. Add the tequila, mezcal, agave nectar and Angostura bitters to an Old Fashioned glass with one large ice cube, and stir until well-chilled.
2. Flame an orange peel over the top of the drink to express its oils, then garnish with the peel.

A useful guide turns confusion into a repeatable process. Oaxaca Old Fashioned should leave you with measurements, shopping rules, and a short practice plan — not vague inspiration.

• Balance: spirit, sugar, acid, dilution.
• Temperature: cold glassware and solid ice.
• Freshness: citrus, herbs, and vermouth age in real time.
• Seasoning: salt, bitters, and peels change aroma dramatically.

1. Day 1–2: master one base recipe for Oaxaca Old Fashioned.
2. Day 3–4: change only one variable at a time.
3. Day 5: batch a small pitcher for guests.
4. Day 6–7: write your house ratio on a card and stick it inside the bar cabinet.

You need a jigger, shaker or mixing glass, strainer, and peeler. You do not need twelve obscure tinctures on day one. Spend on ice trays and fresh produce before collectible glassware.

Too hot? Dilute longer or lower the proof. Too flat? Add citrus oils or a pinch of salt. Too sweet? Cut syrup and extend stir time. These micro-fixes keep Oaxaca Old Fashioned consistent across nights.

Revisit this guide after a dozen serves. Your palate will change, and so will your preferred ratio. That loop — taste, note, adjust — is the real skill behind every confident pour.

• Primary bottle for Oaxaca Old Fashioned
• Fresh citrus
• Simple syrup or quality liqueur
• Solid ice
• One reliable garnish