Oaxaca Old Fashioned
The Oaxaca Old Fashioned (say wuh-HAH-kah) is a riff on the whiskey classic that features agave as both the base-spirit and its sweetening agent. Phil Ward (Death and Co. fame) created this variation using a combination of tequila and mezcal, agave nectar, and chocolate mole bitters to create an intriguing and elegant slow-sipping cocktail. The Oaxaca Old Fashioned is what you would call a split-base cocktail using both tequila and mezcal. This cocktail’s name is a reference to the geographic area in Mexico where mezcal is primarily produced. As previously mentioned, mezcal on it’s own can quickly become overpowering; this is especially true for cocktail consisting purely of spirit, sugar, and bitters. Although it was originally created with the mole bitters, the Oaxaca Old Fashioned was later popularized with the ubiquitous substitution of Angostura bitters. To that end, unless you have mole bitters, I recommend a couple dashes of both Angostura Bitters and Aztec Chocolate Bitters to bring notes of cocoa and spice. Like other Old Fashioneds, I prefer to build the cocktail in the glass and serve it with large clear ice cube. When garnishing your Oaxaca Old Fashioned, don’t forget to use a flamed orange peel by expressing the orange oils over the top of your cocktail through the flame. But don’t take my word for it, make one and try it yourself!
Oaxaca Old Fashioned
In your rocks glass, combine the aztec chocolate bitters, Angostura bitters, agave nectar, mezcal, and reposado tequila.
2 dashes / 0.25 tsp of Angostura Bitters
2 dashes / 0.25 tsp of Aztec Chocolate Bitters
1 tsp of Agave Nectar
0.5 oz of Mezcal
1.5 oz of Reposado Tequila
Add your large ice cube and stir enough for it to settle into the cocktail. Slice a peel of orange and express the oil over a flame (this will cause sparks) into the cocktail, rubbing it around the rim of your glass. Garnish with the flamed orange peel.
TIP(S):
Avoid cracks in your large ice cube — due to sudden temperature shift, set your large ice cube out at room temperature for a minute or two while you are building your cocktail.
Flamed orange peel garnish — use a slice of orange peel that has a little extra white pith. If using matches, strike the match and let the sulphur tip burn for a few moments before expressing the orange oils through the flame over the cocktail.
