Oaxaca Old Fashioned 1.000

Deb Lindsey for The Washington Post

Spirits Mar 25, 2015

This now-classic-in-its-own right agave riff on one of the oldest classic cocktails is famous among mixology geeks.

The recipe as printed in David Kaplan's "Death & Co.: Modern Classic Cocktails" proposes serving the drink in a cocktail (martini) glass; we have presented it here like a classic old-fashioned, poured over ice in a rocks glass. Whatever your druthers on that front, don't skip the flamed orange: It's critical to both the flavor and the theater.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 1 servings

  • Ice
  • 1 1/2 ounces reposado tequila
  • 1/2 ounce mezcal
  • 1 teaspoon agave nectar
  • 2 dashes Angostura bitters
  • Twist of orange peel, for garnish


Fill a mixing glass with ice. Add the tequila, mezcal, agave nectar and bitters; stir until well chilled. Strain into a rocks glass filled with ice (preferably one large cube).

Light a match; snap the twist of orange peel through the flame so the citrus oils fall onto the surface of the drink, then drop in the peel.

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Recipe Source

Adapted from a recipe by Mayaheul bar owner Phil Ward, in David Kaplan's "Death & Co: Modern Classic Cocktails" (Ten Speed Press, 2014).

Tested by M. Carrie Allan.

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