The Oaxaca Old Fashioned: A Revolutionary Twist On A Classic

The Origin and History of the Oaxaca Old Fashioned

I’m your host, KAD, and I’ve been slinging drinks and navigating the world of hospitality for over two decades. I’ve perfected my bartending skills, experimented with countless flavor combinations, and learning a thing or two about how to keep the party going behind the bar.

Whether you’re a seasoned bartender like me just looking for some fresh inspiration or a complete beginner who is eager to whip up impressive cocktails at home, Shake, Sip, Serve is here to be your guide. In the below blog, I’ll be sharing my knowledge and experience on everything from classic cocktails and innovative new creations to essential bartending techniques and industry secrets.

I’ll also be offering tips on stocking your home bar, mastering the art of presentation, and creating a memorable experience for your guests. So, grab your shaker, dust off your favorite glassware, and get ready to embark on a delicious journey into the world of bartending!

Let’s Shake, Sip, and Serve up something amazing together.

Disclaimer: This post contains affiliate links. If you purchase through these links, I may earn a small commission at no additional cost to you.

Why this drink matters

The Oaxaca Old Fashioned bridges tradition and innovation: it keeps the elegant, spirit-forward DNA of the Old Fashioned but swaps whiskey and sugar for mezcal, tequila, and agave nectar. The result is smoky, gently sweet, and beautifully layered—a true modern classic.

Origins (and the mezcal moment)

Created: 2007, by Phil Ward at Death & Co (NYC), a landmark of the craft cocktail revival.
Idea: Use the Old Fashioned as a canvas; replace whiskey with mezcal + tequila, and sugar with agave nectar.
Why Oaxaca? Most mezcal is produced in Oaxaca; its traditional pit-roasting imparts the signature smoky character that defines this drink.

Mezcal vs tequila (how they play together)

Mezcal (the lead): Earthy, smoky, complex; varies from delicate campfire to full tar-and-ember.
Tequila (the harmony): Polishes the edges. Blanco keeps it bright and vegetal; reposado adds soft vanilla/caramel.
Agave nectar: A quick-dissolving, honey-like sweetness that keeps the profile sleek.

The Australian recipe (bar-quality, easy)

Serves 1

30 ml mezcal (moderately smoky)
15 ml tequila (reposado for roundness, or blanco for snap)
10 ml agave nectar (light; adjust to taste)
2–3 dashes Angostura bitters (mole or chocolate bitters = luxe twist)
Orange peel, for oils/garnish
Ice: 1 large cube/sphere

Method

Glass & ice: Add a large clear cube to a chilled Old Fashioned glass.
Stir: In a mixing glass add mezcal, tequila, agave, bitters. Fill with ice and stir ~20–25 sec until cold and silky.
Strain: Over fresh large ice.
Express & garnish: Twist orange peel over the surface to express oils, then drop in.

Pro tweaks

Smokier: Choose a bolder mezcal or add a barspoon more mezcal.
Richer spice: Swap Angostura for mole or chocolate bitters.
Drier: Reduce agave to 5–7 ml.
Aromatics: Lightly warm (or briefly flame) the orange peel before expressing.

What it tastes like (in three beats)

First sip: Mesquite-like smoke cushioned by soft agave sweetness.
Mid-palate: Tequila’s baked-agave, vanilla, or green notes add depth; bitters bring gentle spice.
Finish: Long, clean smoke with a bright orange-oil lift.

Pairing ideas

Savory: Tacos al pastor, barbecued pork ribs, grilled chorizo, charcoal-roasted veg.
Cheese: Aged cheddar, smoked gouda, blue.
Sweet: Dark chocolate, churros with chocolate, orange tart.

Presentation tips (small changes, big payoff)

Ice matters: One large, clear cube keeps dilution graceful.
Smoked salt rim (optional): Half-rim for control; enhances mezcal’s savoriness.
Cinnamon stick: As garnish (lightly char for aroma).

Why it’s thriving in Australia

Curious drinkers + dynamic bar scenes (Sydney, Melbourne, Brisbane) have embraced mezcal. The Oaxaca Old Fashioned is approachable for Old Fashioned lovers yet distinctive enough to feel new—right in Australia’s wheelhouse of global flavours and craft technique.

Quick FAQ

Is it too smoky? Not if you balance it. Pick a moderate mezcal and let tequila soften the edges.
Agave too sweet? Start at 7–10 ml, then adjust.
Which bitters? Angostura is classic; mole/chocolate for a dessert-adjacent vibe.
Orange or lemon peel? Orange complements smoke and agave best.

The bartending community is a vibrant and supportive one, and I’m excited to build that community here on Shake, Sip, Serve.

I’d love to hear your thoughts, questions, and experiences in the comments below.
What are you shaking up these days?
What topics would you like to see covered in future posts?
Let’s connect and continue the conversation!

Liquor & Gaming NSW: This website provides information on liquor licensing, responsible service of alcohol (RSA) training, and regulations for serving alcohol in NSW. It’s essential for anyone working in the hospitality industry in NSW. You can find it here: https://www.liquorandgaming.nsw.gov.au/

Disclaimer: This post contains affiliate links. If you purchase through these links, I may earn a small commission at no additional cost to you.

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