Ingredients
- 45 ml Mezcal
- 15 ml Tequila reposado
- 7 ml Agave nectar
- 2 dashes Angostura bitters
- 1 Large ice cube
- 1 Orange peel
Instructions
- Add mezcal, tequila, agave nectar, and bitters to a mixing glass with ice.
- Stir for 20 seconds to chill and dilute.
- Strain into a rocks glass over one large ice cube.
- Express an orange peel over the surface, run it around the rim, drop it in.
Notes
Where it came from
The Oaxacan Old Fashioned was invented by Phil Ward at Death & Co in New York in 2007. Ward took the Old Fashioned template (spirit, sugar, bitters, citrus peel) and replaced the bourbon with a 3:1 split of mezcal and tequila reposado. The result was so good it travelled around the cocktail world inside a year.
It’s now considered a modern classic and shows up on craft cocktail menus everywhere. The recipe is genuinely simple — the magic is in the mezcal-tequila ratio.
What it tastes like
Smoke first (from the mezcal), then the warm caramel of the tequila reposado, then the agave sweetness rounding everything off, finishing with the orange-peel citrus oil on top. The bitters tie it all together.
It’s a more complex Old Fashioned than the bourbon original. The smoke does a lot of work; people who don’t like mezcal generally don’t like this drink.
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Ingredient Spotlight
The bottles that make or break this drink.
The mezcal
- Use
- Del Maguey Vida, Bozal Ensamble, or any espadín-based mezcal
- Skip
- Cheap supermarket mezcals (the smoke is unbalanced)
- Why
- Vida is the Death & Co default. It’s the safe choice.
The tequila
- Use
- Reposado tequila — Espolon, Olmeca Altos, or El Tesoro
- Skip
- Blanco (no caramel character) or añejo (overpowers)
- Why
- Reposado adds the warm caramel-vanilla note that softens the mezcal smoke.
The agave
- Use
- Light agave nectar
- Try
- Demerara syrup for darker character
- Why
- Agave is the canonical sweetener. It echoes the tequila and mezcal base.
Variations
Other smoky and mezcal-forward cocktails worth ordering.
What if I don't have…
Quick substitutions for when the bottle shop is closed.
Tequila reposado works but loses the smokiness that makes this drink different.
Simple syrup or 1 sugar cube muddled with bitters.
Angostura or chocolate bitters. Each changes the flavour but works.
Grapefruit peel is brighter; no peel at all is fine if you have to.
Use a 1:1 mix of mezcal and tequila reposado. Halves the smoke without losing it.
Frequently Asked Questions
Direct answers to what people search for after Googling this drink.
What is in an Oaxacan Old Fashioned?
An Oaxacan Old Fashioned is mezcal, tequila reposado, agave nectar, and Angostura bitters, stirred and strained over ice with an orange peel. Standard build is 45ml mezcal, 15ml tequila reposado, 7ml agave, 2 dashes bitters.
Why is it called Oaxacan?
Oaxaca is the Mexican state where mezcal is primarily produced. The drink is built on mezcal and named for its origin region. Phil Ward of Death & Co coined the name when he invented it in 2007.
How is it different from a regular Old Fashioned?
Same template (spirit, sweetener, bitters, peel) but the spirit is a 3:1 mezcal-tequila blend instead of bourbon, and the sweetener is agave nectar instead of sugar. The smoke from mezcal makes it dramatically different.
Can I use just mezcal?
You can but it’s less balanced. The 3:1 ratio is intentional — mezcal alone gets one-note smoky, but the tequila reposado adds caramel-vanilla that softens it.
What does an Oaxacan Old Fashioned taste like?
Smoke up front, warm caramel-vanilla in the middle, agave sweetness on the finish. Slightly bitter from the Angostura. The orange peel oil hits your nose first and tells you you’re drinking something serious.
How strong is an Oaxacan Old Fashioned?
About 30-32% ABV in the glass — same as a regular Old Fashioned. Mezcal is 40-45%, tequila reposado is 38-40%, the dilution from stirring brings it down.
What food goes with an Oaxacan Old Fashioned?
Mexican food (tacos al pastor, mole negro, ceviche), grilled meats, anything with chili. The smoke and agave pair brilliantly with charred and spicy foods.
Where can I order one?
Any craft cocktail bar — it’s a modern classic at this point. Outside cocktail bars you may need to spell out the recipe to the bartender. Death & Co (the inventor) still serves it.
More Like This
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