Mezcal Old Fashioned
Mezcal, agave syrup and bitters, stirred over a big rock with a flamed orange peel. The Old Fashioned on agave — smoky, sweet and spirit-forward, and the drink that taught American bars to sip mezcal.
Built to the standard modern spec; not yet tested in our kitchen. How we test.
The recipe.
Scaling adjusts quantities only. Prepare shaken drinks in individual portions.
Let’s make a good drink.
Add the agave syrup and bitters to a rocks glass.
Add the mezcal and a large ice cube.
Stir for 20 seconds until cold and lightly diluted.
Flame an orange peel over the drink, express it and drop it in.
A thoughtful finish
- A teaspoon of agave syrup; mezcal does not need much sugar.
- Flame the peel — the caramelised orange oil is made for the smoke.
- Phil Ward's original splits the base: 1.5 oz reposado tequila and 0.5 oz mezcal.
Common mistakes
- A heavily smoked mezcal, which drinks like a campfire.
- Too much syrup.
- Muddled fruit, which fights the smoke.
A few good questions.
What does a Mezcal Old Fashioned taste like?
Smoke, roasted agave and caramel-orange with a bitter spice — strong and slow.
What is an Oaxaca Old Fashioned?
Phil Ward's 2007 original: mostly reposado tequila with a little mezcal.
Which mezcal?
A joven espadín with moderate smoke; save the heavy ones for sipping.
Agave or simple syrup?
Agave; it tastes of the same plant as the spirit.
Variations
- Oaxaca Old Fashioned — Reposado tequila, mezcal, agave and bitters.
- Old Fashioned — Whiskey, sugar and bitters.
- Smoked Old Fashioned — Bourbon old fashioned with wood smoke.
- Tequila Old Fashioned — Reposado tequila, agave and bitters.
Where it comes from
2007 · New York · Phil Ward · Death & Co
Phil Ward made the Oaxaca Old Fashioned at Death & Co in New York in 2007 — reposado tequila and mezcal with agave nectar and Angostura, stirred, with a flamed orange peel — and it became the drink that introduced a generation of American drinkers to mezcal in a form they already knew. The all-mezcal version followed naturally as mezcal went from accent to base spirit, and it is now a standard in any bar with a mezcal shelf. Agave syrup is the sweetener because it tastes of the same plant; the flamed orange peel’s caramelised oil meets the smoke. It is a strong drink that rewards a good joven espadín rather than a heavily smoked bottle.
Sources
- David Kaplan, Nick Fauchald and Alex Day, Death & Co, 2014 (book)
- Difford's Guide, Mezcal Old Fashioned, 2012 (reference)
- Punch, Oaxaca Old Fashioned, 2015 (reference)
Strength. About 1.54 US standard drinks at an estimated 34.7% ABV, estimated from the ingredients and technique, not measured. What that means.
A little character in every sip.
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