Oaxacan Old Fashioned

The flamed orange peel is the finishing touch that elevates this drink — the brief flash of fire caramelizes the citrus oils and adds a subtle smoky note that complements the mezcal. Hold the peel skin-side down, position a lit match between the peel and the glass, and squeeze sharply. The oils spray through the flame and land on the surface of the drink.

The ratio of tequila to mezcal is important — the reposado tequila provides the backbone while the mezcal adds smokiness. Too much mezcal and the drink becomes overwhelmingly smoky; too little and you lose the point. Use a lightly smoky mezcal like Del Maguey Vida. Mole bitters (Bittermens Xocolatl Mole Bitters) are the traditional choice — they add chocolate and spice notes.

The Oaxacan Old Fashioned was created by Phil Ward at Death & Co in New York City in 2007. It's one of the defining cocktails of the modern craft cocktail movement — a simple riff on the Old Fashioned that introduced mezcal to a generation of cocktail drinkers. Ward's insight was that the agave spirits' natural sweetness and complexity made them perfect for the Old Fashioned format.

All-Mezcal Version

Use 2 oz of mezcal instead of the tequila-mezcal split. The result is more intensely smoky and earthy — a bolder, more assertive drink. Use a lightly smoky mezcal like Del Maguey Vida rather than something intensely peaty.

Reposado Old Fashioned

Use 2 oz of reposado tequila and omit the mezcal entirely. The reposado's oak aging adds vanilla and caramel notes that make this a more approachable, less smoky version. Use Angostura bitters instead of mole bitters.