The cocktail notebook · Tequila & agave
Oaxaca Old Fashioned
Reposado tequila-led, with measured mezcal aroma, agave sweetness and aromatic bitters. A split-base stirred agave cocktail made by stir and strain.
- Base
- reposado tequila; mezcal
- Method
- Stir & Strain
- Glass
- Double old fashioned glass
- Yield
- One drink
Recipe reference: Death & Co: Oaxaca Old-Fashioned. Source uses 1½ oz reposado tequila, ½ oz mezcal, 1 teaspoon agave nectar and 2 dashes bitters. House uses rounded 45/15 ml measures (not exact US-ounce equivalents), a calibrated 5 ml teaspoon, and expressed unflamed peel instead of the source’s flamed twist. Verified against source 12 October 2026; practical balance pending.
Oaxaca Old Fashioned recipe
1 serving · Death & Co: Oaxaca Old-FashionedMillilitres control this recipe. US fluid ounces are rounded to the nearest quarter ounce for convenience and are not a different recipe ratio. Dashes, spoons, leaves and other non-liquid measures are listed as written.
| Measure | Ingredient |
|---|---|
| 45 ml≈ 1.5 US fl oz | reposado tequila |
| 15 ml≈ 0.5 US fl oz | mezcal |
| 5 ml≈ 0.25 US fl oz | agave nectar, house-calibrated teaspoon |
| 2 dashes | Angostura aromatic bitters |
Ice: Mixing ice; one large fresh serving ice cube. Garnish: 1 expressed orange twist; unflamed house adaptation.
Learning bar service? Continue with the Oaxaca Old Fashioned in module 2 of the free course →
How to make it
- Prepare the serving glass and fresh large serving cube.
- Measure tequila, mezcal, agave nectar and bitters into a mixing glass with ice.
- Stir to dissolve, combine and chill; strain over the fresh serving cube.
- Express the orange twist over the drink and add it; this teaching adaptation does not flame the peel.
Why it works: Compare the smaller mezcal portion while holding the tequila and sweetener constant; a split base makes aroma control explicit.
Common mistakes, useful fixes
Mezcal dominates
check the 45:15 split and the selected product before adjusting.
Undissolved sweetener
stir until integrated.
Unrecorded variation
identify nectar product and any dilution rather than assuming all agave syrups are equivalent.
Serving the guest
What to tell the guest
Reposado tequila with a smaller mezcal portion, agave sweetness and orange aroma.
Dietary and product checks
Verify bitters and all actual product labels and guest restrictions; assess preparation equipment for cross-contact.
Variations
- An all-mezcal Old Fashioned is a different variation, not this split-base specification.
- A change to agave syrup concentration must be separately documented and trialled.
Where does the Oaxaca Old Fashioned come from?
Origin: New York, United States; Death & Co attributes the drink to Phil Ward in 2007. (Attributed venue account; not independently established)
Death & Co names Phil Ward and its New York bar in its account of this 2007 drink. Its name refers to Oaxaca, but that is not evidence that it was invented there. The teaching distinction is a tequila–mezcal split base: the mezcal is a smaller aromatic component, rather than an automatic replacement for all the tequila.
Oaxaca Old Fashioned questions
What is the tequila-to-mezcal ratio?
45:15 ml, or 3:1.
Does the name prove an Oaxaca birthplace?
No. The cited venue attributes creation to New York.
From a recipe to a repeatable skill
Learn the method behind the order.
Oaxaca Old Fashioned is a required study in Advanced Cocktails & Refined Bar Service, module 2: Agave and equal-parts comparisons. Teach tequila–mezcal split-base selection and controlled smoke in an Old Fashioned structure.
The course is free. An optional paid certificate tests knowledge in an online exam; it is not an observed practical assessment or an accredited bartending qualification.