Oaxaca Old Fashioned

The Oaxaca Old Fashioned is a modern classic that revolutionized mezcal cocktails and introduced agave spirits into classic cocktail templates. Created in 2007 by Phil Ward at Death & Co in New York City during the early craft cocktail renaissance, this drink combines reposado tequila, mezcal, agave nectar, and Angostura bitters, following the Old Fashioned template with Mexican spirits. The genius lies in the split base—tequila provides structure and familiarity while mezcal adds smoky complexity that transforms the drink into something entirely new. The agave nectar replaces traditional simple syrup or sugar cube, adding agave terroir that connects all ingredients thematically. The Oaxaca Old Fashioned represents the craft cocktail movement's approach to innovation: respecting classic templates while incorporating new ingredients and flavors. Phil Ward's creation demonstrated that mezcal could work in stirred, spirit-forward cocktails beyond margarita variations. The drink helped launch mezcal's popularity in the United States and inspired countless variations and agave-spirit Old Fashioned riffs. The cocktail's name references Oaxaca, Mexico's mezcal capital, connecting the drink to authentic agave spirit production and Mexican terroir. The Oaxaca Old Fashioned showcases mezcal's versatility—the smoke complements rather than overwhelms, creating depth similar to Islay Scotch in a Rob Roy. The drink has become a modern classic staple on craft cocktail menus worldwide, often serving as drinkers' introduction to mezcal in stirred cocktails. It embodies Death & Co's innovative approach, mezcal's renaissance, and the successful fusion of Mexican spirits with American cocktail classics. The Oaxaca Old Fashioned proves that great cocktails honor tradition while pushing boundaries.