The mezcal obsession in the US was sparked in part by the Oaxaca Old Fashioned. The Oaxaca Old Fashioned, created in 2007 by Phil Ward, a bartender in New York, brought the earthy spirit that was unknown to most customers at the time to innumerable drinkers. Before adding the drink to the menu at Mayahuel, the beloved bar he built down the street, Ward created it at Death & Co., the first East Village pub.
The Oaxaca Old Fashioned is a variation of the traditional whiskey Old Fashioned, named for the Mexican state where the majority of mezcals are produced. It blends mezcal with agave and Angostura bitters with reposado tequila, which is mildly aged in oak and resembles some of the oaky characteristics found in the traditional Old Fashioned.
The drink is notable for having a full pour of tequila and just half an ounce of mezcal, but this added to its allure. The drink introduced mezcal to new people while enclosing it in the safety net of its more popular relative. At Death & Co. and later Mayahuel, which removed the training wheels and offered a menu devoted to agave spirits and cocktails, this tactic helped the spirit spread.
Many bars proudly pour dozens of mezcals in various styles, and mezcal cocktails are now a common sight on bar menus. That was made possible in part by the Oaxaca Old Fashioned, which continues to be popular years after it was first introduced. The beverage is still tasty, well-balanced, and timely.
Make sure to select a tasty mezcal with citrus and smoke overtones (Del Maguey Mezcal San Luis Del Rio was used in Ward’s original recipe) and an excellent reposado tequila. Then, for an extra flavor boost and a fairly amazing light display, go above and beyond by lighting your orange peel garnish, exactly like Mayahuel did.
Although some people find it confusing, we prefer the original name, “whiskey cocktail,” even if we create a lot of Oaxaca Old Fashioneds. Although I am aware that using lemon peel is customary, I have always preferred using orange peel. I am not persuaded, even though I am aware that several renowned bartenders like theirs served on hand-cut ice after being swirled to dilution. I prefer mine to be a bit more alcoholic. Since an Oaxaca Old Fashioned is a beverage to linger over and savor as it transitions from strong to weak, I believe it is appropriate that a whiskey bar serves it on the stronger side.
In the world of cocktails, the Oaxaca old-fashioned is a contemporary classic. Like many of the best cocktails, it is a very straightforward drink recipe that highlights the interesting combination of tequila and mezcal in a relatively unadulterated form. A pleasantly relaxed sipper, the fascinating, well-balanced flavor is a great choice when you want to try the variety of flavors found in mezcals.
Phil Ward, a bartender at Death & Co. in New York City, invented this drink in 2007. Later, Ward’s own agave spirit-focused NYC bar Mayahuel (closed in 2017) included the Oaxaca old-fashioned, which would go on to become one of the most famous mezcal cocktails. Named after the Mexican state of Oaxaca, where most mezcal is manufactured, the beverage helped change people’s opinions about mezcal and introduced the spirit to a wider American audience.
Inspired by the traditional whiskey old-fashioned recipe of base alcohol, sweetener, and bitters, this drink combines the richer fruit and spice notes of joven (unaged) mezcal with the oaky undertones of reposado tequila. This cocktail may taste slightly different depending on the type of mezcal you use because mezcal can also have a smoky component that is either faint or highly noticeable depending on how it is manufactured. The drink is delightfully rounded off by agave nectar and bitters. Ward’s original recipe utilizes aromatic bitters, but my version uses chocolate bitters for a touch of rich spiciness.
One of the earliest known drinks has a well-known version called the Oaxacan Old-Fashioned. After spending a lot of time researching mezcal, Phil Ward created the ideal way to introduce the formerly divisive spirit to eager New York cocktail connoisseurs. Today’s cocktail bars in New York follow this exact formula. 
Although using tequila and mezcal instead of whiskey in cocktails is now commonplace, one beverage is credited with hastening that trend. The Oaxaca Old Fashioned was created by Phil Ward at Death & Co. in the East Village in 2007 and quickly spread across cocktail menus nationwide, eventually becoming a well-liked contemporary classic. The cocktail is still one of the most popular beverages at the storied pub.
A fascinating category of spirits with a wide range of varieties is mezcal. Produced in nine Mexican states utilizing hundreds of species, terroir and ambient yeasts each contribute unique complexity. The beverage has been reduced to “tequila’s smokey cousin” for far too long, according to VinePair. The demand for agave liquors is rising quickly in the US; according to Just Drinks, sales are expected to increase by 31% by 2026. Therefore, do not be shocked if you see a few additional bottles of agave at the bar.
Mexlocal adds that while the alcohol is typically enjoyed neat, possibly with a snack, it can also give robust cocktails an intriguing depth. The Oaxacan Old Fashioned is the ideal introduction to mezcal mixology. This contemporary classic offers an approachable agave introduction, made with reposado tequila, bitters, and a mere half-ounce pour of mezcal. According to Liquor.com, this cocktail was created in 2007 by Phil Ward and is credited with the popularity of mezcal in the US. Let us explore what makes this ingenious mix so special. It is a modern classic.
Phil Ward, the cocktail’s inventor, is connected to its history. He created the drink while working at Death & Co., a renowned speakeasy in Manhattan that has now grown into a national powerhouse. Ward experimented with fresh cocktail formulas every day because the pub was frequented by many regular customers. Astonished by the strength of flavor in mezcal, he decided to add a twist. With just seven milliliters of the spirit, the first was a daiquiri with a Mexican twist. According to Diageo Bar Academy, Ward then tried a mezcal take on an Oaxaca Old-Fashioned, which quickly made its way onto the menu and became an immediate hit.
We all need something to wash down after all the Halloween food, candy, sweets, and eating. Particularly while creating costumes and having a big family. Or perhaps you are a single person who just finished eight bags of candy and is now debating whether to call for help or just handle things like a grown-up. Despite this, the Oaxaca Old Fashioned is a contemporary classic that retains the power of an Old Fashioned while incorporating mezcal’s smoky tastes and agave’s sweetness.
You might wonder what a modern classic is. I should ask my spouse about the last one because I am not an expert in jewelry, the arts, or vintage autos. However, it is a product of this century in the world of drinks. This cocktail was created in 2007 by Phil Ward, a bartender. Additionally, it was included on the original menu at Death & Co., one of the greatest bars in the world for many years. It began with the emergence of cocktail cultures. At least in America. Its doors remain open, and it served as an inspiration to several bars and bartenders. I have spent hours searching through the list of the top 50 bars in the world and locating each one on various social media sites. Just to sit for longer, you can not get enough of certain cookbooks, cocktail manuals, recipe guides, and occasionally food and wine publications. That is exactly what this book is. All of the post-its on the pages, I believe, tell you. This cocktail/bar book is one of those items in my house that I genuinely treasure since it is so exquisitely written and has so much knowledge. It is a wise investment. This book contains a guide on creating a home bar, creating drinks, learning about various spirits, assembling a team, and enjoying the world of cocktails.
