The usual mistake with an Oaxaca old fashioned is letting the mezcal take over. The drink is built on tequila, with just enough mezcal to add a thread of smoke, and the sweetener should support both without muddying either. A syrup with body and a clean finish, such as Traditional Proof Syrup, does that, and it gives you a measured pour instead of a drizzle of agave.
What makes a great Oaxaca old fashioned
The drink was created by bartender Phil Ward around 2007 at Death and Co in New York. The original build uses reposado tequila, a small measure of mezcal, a teaspoon of agave nectar, aromatic bitters, and a flamed orange peel. It keeps the old fashioned skeleton and swaps the whiskey for agave spirits.
The sweetener slot matters even more here. Tequila and mezcal both have vegetal, earthy character, and a sweetener can either sharpen that or smother it. Agave nectar adds its own agave flavor on top of the spirit. A cane syrup does something different: it adds body and sweetness while leaving the agave flavor to the tequila and mezcal. That is the argument for syrup in this drink. It is the component that sets the texture, and you want it to stay in its lane.
A quick note on the spirits. Reposado tequila is aged in oak for a few months to a year, which gives it a soft vanilla and spice side that works well in a stirred drink. Mezcal brings the smoke. Use a ratio of about three parts tequila to one part mezcal, and adjust to your taste.
Oaxaca Old Fashioned Recipe
Ingredients
- 1 1/2 oz reposado tequila
- 1/2 oz mezcal
- 1/4 oz Traditional Proof Syrup
- 2 dashes aromatic bitters
- 1 wide strip of orange peel
- 1 large ice cube
Instructions
- Add the tequila, mezcal, syrup, and bitters to a mixing glass filled with ice.
- Stir for 20 to 25 seconds, until the glass is cold and frosted.
- Strain over one large ice cube in a chilled rocks glass.
- Express the orange peel over the drink, rub it around the rim, and drop it in. For the classic flamed version, hold a lit match near the peel and squeeze the oils through the flame, away from your face.
If you want to fine-tune the sweetness, our guide to how much syrup goes in an old fashioned walks through the ratios.
Why the sweetener matters
Proof Syrup is made in small batches from raw cane sugar and cooked, which gives it body. In an Oaxaca old fashioned, that body is what stands in for the thick, slow pour of agave nectar. The finish is clean, so the oak in the reposado and the smoke in the mezcal come through at the end instead of being rinsed out by sweetness.
It also makes the drink easier to repeat. Agave nectar is thick and hard to measure by the teaspoon. A syrup pours cleanly, goes into the mixing glass in one step, and gives you the same drink each time.
Variations
Maple Bacon
Use Maple Bacon Proof Syrup in place of the Traditional. Because it brings its own smoke, drop the mezcal to a quarter ounce so the two do not compete.
Ingredients
- 1 3/4 oz reposado tequila
- 1/4 oz mezcal
- 1/4 oz Maple Bacon Proof Syrup
- 2 dashes aromatic bitters
- 1 wide strip of orange peel
Best for: anyone who wants a smoky, savory, slightly sweet drink for a cold night.
Black Walnut
Use Black Walnut Proof Syrup. The nutty, slightly dry flavor suits the oak in reposado and leaves the mezcal smoke in the background.
Ingredients
- 1 1/2 oz reposado tequila
- 1/2 oz mezcal
- 1/4 oz Black Walnut Proof Syrup
- 2 dashes aromatic bitters
- 1 wide strip of orange peel
Best for: a drier, nuttier take that sits closer to a whiskey old fashioned.
Traditional with Anejo
Keep the Traditional and swap the reposado for an anejo, which spends longer in oak and tastes richer and softer.
Ingredients
- 1 1/2 oz anejo tequila
- 1/2 oz mezcal
- 1/4 oz Traditional Proof Syrup
- 2 dashes aromatic bitters
- 1 wide strip of orange peel
Best for: whiskey drinkers who want to try agave spirits without leaving the old fashioned format.
Technique tips for an Oaxaca old fashioned
Go easy on the mezcal
Mezcal is the accent, not the base. Start with a half ounce or less, since a little goes a long way and you can always add more in the next round.
Flame the peel with care
A flamed peel adds a toasted orange aroma, but it is optional. Hold the peel at arm's length and keep hair and sleeves clear. If you would like the smoke without the match, see our guide to a smoked old fashioned without a torch kit.
Stir, do not shake
Like any old fashioned, this drink is spirit-only and belongs in a mixing glass. Shaking adds air and cloud and takes away the silky texture.
Chill the glass
A cold glass and one large cube keep the drink tight for longer. That helps the reposado and mezcal stay distinct as you sip.
Make it your own
Start with the Traditional and then try the variations above. You can find the whole range in the old fashioned syrups collection, or browse everything we make.
