The Oaxaca Old Fashioned: A Complete History & Classic Recipe

A wisp of smoke drifts from the glass—mezcal’s ancient breath meeting the rich, earthy perfume of agave and bitters. The Oaxaca Old Fashioned is not just a cocktail; it’s a conversation between centuries. It fuses the soul of pre-Hispanic Mexico with the sophistication of American bar craft, bridging two worlds through one perfect sip. Spirit-forward, smoky, and sensorially cinematic, it’s a modern classic that honors both bourbon tradition and agave rebellion.

I. Origins

The Oaxaca Old Fashioned was born not in Oaxaca, but in New York City—at the crossroads of the modern craft cocktail revolution. In 2007, Phil Ward, a bartender at Death & Co., set out to translate the beloved Old Fashioned—America’s oldest cocktail—into an agave dialect.

At the time, mezcal was still a mysterious, underappreciated spirit. Few outside of Mexico truly understood its artisanal depth or regional diversity. Ward, having fallen in love with mezcal’s smoky soul, wondered: What if we replaced whiskey’s oak with mezcal’s fire?

The result was transformative. By blending reposado tequila (for body and warmth) with mezcal (for smoke and complexity), he created a cocktail that was familiar yet otherworldly. It was both classic and revolutionary—the drink that would help introduce mezcal to the world.

Ward named it simply, elegantly, the Oaxaca Old Fashioned—a nod to mezcal’s ancestral home.

II. Historical Evolution

From Whiskey to Agave

The Old Fashioned originated in the early 1800s as a mix of whiskey, sugar, water, and bitters—the template for all modern cocktails. Its philosophy was minimalism: spirit first, modifiers second. By the 20th century, bartenders began adapting the Old Fashioned formula across other spirits—rum, brandy, and eventually tequila.

When mezcal entered the modern bar lexicon, the timing was perfect. The 2000s marked a global rediscovery of traditional spirits—Bartenders were looking backward to move forward. The Oaxaca Old Fashioned became a totem of that ethos.

The Role of Death & Co. and Phil Ward

Ward’s genius lay not in complexity but in restraint. He used the same architecture as a classic Old Fashioned but restructured the foundation:

• Split base of tequila and mezcal

• Agave nectar instead of sugar (for cultural and flavor continuity)

• Angostura bitters for depth

This simple switch redefined the balance between sweetness, smoke, and spirit. Within a year, the cocktail had spread across influential bars worldwide—from Pegu Club in New York to Tommy’s in San Francisco.

Oaxaca’s Influence

While Ward invented the drink in Manhattan, the essence of Oaxaca breathes through every sip. Mezcal is the liquid embodiment of Oaxaca’s landscape—its volcanic soil, its slow-cooked agave hearts, and its smoke-filled palenques (mezcal distilleries). Thus, even though born in a steel-and-glass city, the cocktail remains deeply rooted in the red clay of southern Mexico.

III. Ingredients & Technique

Like its whiskey-based ancestor, the Oaxaca Old Fashioned is deceptively simple. But every element must be deliberate.

Key Ingredients

• Tequila Reposado – The backbone. Aged tequila adds structure, vanilla, and caramel tones.

• Mezcal (Espadín or Tobalá) – The soul. Brings smoke, minerality, and depth.

• Agave Nectar – The sweetener that mirrors the spirit’s origin, tying the flavors together.

• Angostura Bitters – The bridge. Balances the sweetness and smoke with spice.

• Orange Twist – The voice. Expressed oils bring light to the darkness.

Technique Philosophy

This is a drink about control. Stirring rather than shaking ensures a silken mouthfeel, preserving clarity and strength. The choice of glass—usually a heavy rocks glass—creates ritual weight, the same satisfaction as holding history in your hand.

IV. Cultural Significance

The Oaxaca Old Fashioned is more than a cocktail; it’s a cultural crossroads. It represents the moment when Mexican spirits stepped onto the world stage not as curiosities, but as equals to Scotch, Bourbon, and Cognac.

Before its rise, mezcal had long been marginalized—seen as rustic or rough. The Oaxaca Old Fashioned transformed that perception, reframing mezcal as elegant, sophisticated, and worthy of contemplation.

Symbolism

• Duality: Tequila and mezcal mirror Mexico’s dual spirit—modern yet ancestral.

• Respect: It honors the palenqueros, the mezcal artisans who preserve centuries-old techniques.

• Evolution: It’s a bridge from American classicism to Mexican artistry, proving that timeless recipes can evolve without losing integrity.

Today, the drink has become a global ambassador for mezcal—featured on menus from Tokyo to London. In every city where it’s poured, it tells the story of Oaxaca’s smoky hillsides and the rebirth of a national treasure.

V. How to Make the Classic Version Today

Recipe — The Classic Oaxaca Old Fashioned

Ingredients

• 1½ oz (45 ml) Reposado tequila

• ½ oz (15 ml) Mezcal (Espadín or Tobalá)

• 1 barspoon (5 ml) agave nectar (1:1 with warm water for easier mixing)

• 2 dashes Angostura bitters

Method

1. Add tequila, mezcal, agave nectar, and bitters to a mixing glass with ice.

2. Stir until well chilled (20–25 seconds).

3. Strain over a large clear ice cube into a rocks glass.

4. Express the oils of an orange peel over the drink, then drop it in.

Specs

• Glass: Double Old Fashioned or rocks glass

• Ice: Large single cube

• Garnish: Orange peel (expressed)

• Style: Spirit-forward, stirred, aromatic

Technique Notes

• Adjust sweetness: use half a barspoon of agave nectar for a drier finish.

• For added depth, flame the orange peel briefly over the glass before expressing.

• Stir longer if using higher-proof mezcal to achieve silkier texture.

Variations & Lineage

• Smokier Oaxaca: Increase mezcal to ¾ oz for a bolder, more rustic profile.

• Chocolate Oaxaca: Add one dash of mole bitters.

• Añejo Old Fashioned: Replace reposado with añejo tequila for a richer, dessert-like tone.

• Oaxaca Sour: Shake the base recipe with lime juice and strain for a smoky sour variant.

Service & Pairing Tip

• Ideal after dinner or with dark chocolate and spiced nuts.

• Pairs beautifully with mole negro, roasted meats, or caramel desserts.

• Serve in a heavy-bottomed glass for maximum tactile satisfaction.

VI. Modern Variations & Legacy

The Oaxaca Old Fashioned has achieved what few modern cocktails manage: true immortality. It now stands alongside the Negroni and Manhattan as a staple of serious bars worldwide.

Bartenders continue to reinterpret it:

• At Licorería Limantour (Mexico City), the cocktail is smoked with copal incense.

• In Los Angeles, bartenders add saline drops to highlight minerality.

• In London, mezcal sommeliers pair it with single-origin chocolate flights.

Its lasting appeal lies in its paradox: simplicity meets soul. Every sip carries the whisper of agave roasting underground, the echo of American barrooms, and the pulse of Oaxaca’s landscape.

The Oaxaca Old Fashioned is not just a drink—it’s an act of translation. It translates fire into flavor, history into ritual, and memory into the present tense.