Oaxaca Old-Fashioned


This old-fashioned cocktail is a modern classic by Phil Ward that will send any tequila and mezcal lover into raptures.

45 ml Calle 23 Reposado Tequila
15 ml Del Maguey Chichicapa mezcal
5 ml agave syrup
2 dashes Angostura bitters
Garnish: orange zest

Preparation: Stirred, served in a tumbler with ice and flamed and garnished with orange zest.

Alternatively and currently preferred by us:

45 ml Calle 23 Reposado Tequila
15 ml Sinai mezcal
5 ml agave syrup
2 dashes Angostura bitters
Garnish: orange zest

The Oaxaca Old-Fashioned was created by Phil Ward for Death & Co’s first bar menu in 2007. A simple recipe, based on classic models, yet innovative. At first glance, a simple Old-Fashioned doesn’t really seem innovative. But when you taste it, you realise how different the drink is from the usual Old-Fashioneds. It is not for nothing that it is considered a modern classic. At the time of its creation, bartenders endeavoured to use mezcal as a relatively new spirit in the bar as an ingredient. To this day, the Oaxaca Old-Fashioned is not only the most requested drink at Death & Co, but also the most frequently adopted by other bars from Death & Co. [1] [2] [5] [6] [7]

The Oaxaca Old-Fashioned was Phil’s third mixed drink in which he used mezcal, after a daiquiri variant and the ‘Cinder’. He doesn’t remember whom he made the first Oaxaca Old-Fashioned for, but it was a “right-off-the-cuff humdinger. The Oaxaca was invented in my favorite time of Death & Co. I feel like it was one big cocktail lab with a slew of guinea pigs – regulars – who would anxiously await the new works in progress every visit.[8-106]

Mezcal is mainly produced in the region around the city of Oaxaca, which is why the cocktail was given the name Oaxaca Old-Fashioned. [3] [4]

  1. David Kaplan, Nick Fauchald, Alex Day: Death & Co. Modern Classic Cocktails. ISBN 978-1-60774-525-9. Berkley, Ten Speed Press, 2014.
  2. http://www.nytimes.com/2007/04/15/fashion/15shake.html?_r=0: Tequila’s New Take on the Old-Fashioned. By Jonathan Miles, 15. April 2007.
  3. http://www.garnishblog.com/2015/10/oaxaca-old-fashioned.html: Oaxaca Old Fashioned. 1. October 2015.
  4. https://de.wikipedia.org/wiki/Mezcal: Mezcal.
  5. http://www.diffordsguide.com/encyclopedia/2014-08-19/500/cocktails/old-fashioned-cocktail: Old Fashioned cocktail. By Simon Difford, 19. August 2014.
  6. http://www.villagevoice.com/restaurants/death-and-co-modern-classic-cocktails-is-a-love-letter-to-the-industry-6537099: Death & Co.: Modern Classic Cocktails ‘Is a Love Letter to the Industry’. Von Sara Ventiera, 13. November 2014.
  7. Emma Janzen: Q & A with Audrey Saunders. Imbibe Nr. 61, May/June 2016, Page 30.
  8. Robert Simonson: Modern Classic Cocktails. 60+ stories and recipes from the new golden age in drinks. ISBN 978-1-9848-5776-7. Ten Speed Press, 2022.


2014 David Kaplan, Nick Fauchald, Alex Day: Death & Co. Seite 3 und 273. Oaxaca Old-Fashioned. 1 1/2 ounces El Tesoro reposado tequila; 1/2 ounce Del Maguey San Luis Del Rio mezcal; 1 teaspoon agave nectar; 2 dashes Angostura bitters; garnish: 1 orange twist. Phil Ward, 2008.

2014 Jeffrey Morgenthaler: The Bar Book. Seite 83. 45 ml reposado tequila; 15 ml mezcal; 5 ml 2:1 agave simple syrup; 2 dashes Bittermens Xocolatl Mole bitters; garnish: grapefruit peel.

2014 Robert Simonson: The Old-Fashioned. Seite102. Oaxaca Old-Fashioned. 1 1/2 ounces El Tesoro reposado tequila: 1/2 ounce Del Maguey single village mezcal (Chichicapa or San Louis del Rio); 2 dashes Angostura bitters; 1 barspoon agave nectar; garnish: orange twist.

2016 André Darlington & Tenaya Darlington: The New Cocktail Hour. Seite 139. Oaxaca Old Fashioned. 45 ml El Tesoro Reposado Tequila; 15 ml Los Amantes Joven Mezcal; 1 Teelöffel Agavensirup; 1 Dash Bittermens Xocolatl Mole Bitters oder Angostura Bitters; Garnitur: Orangenzeste;

2017 Dr. Adam Elmegirab: Book of Bitters. Seite 137. Oaxaca Old Fashioned. 45 ml Ocho reposado tequila; 15 ml Del Maguey San Louis del Rio mezcal; 2 dashes Bittermens Xocolatl mole bitters; 5 ml agave nectar.

explicit capitulum


Hi, I'm Armin and in my spare time I want to promote bar culture as a blogger, freelance journalist and Bildungstrinker (you want to know what the latter is? Then check out "About us"). My focus is on researching the history of mixed drinks. If I have ever left out a source you know of, and you think it should be considered, I look forward to hearing about it from you to learn something new. English is not my first language, but I hope that the translated texts are easy to understand. If there is any incomprehensibility, please let me know so that I can improve it.

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