Oaxaca Old Fashioned: The Classic Tequila and Mezcal Old Fashioned
- 6 days ago
- 6 min read
Updated: 3 days ago
The Oaxaca Old Fashioned is an Old Fashioned-style cocktail built on agave spirits. It uses a split base of tequila and mezcal, a small amount of agave sweetness, and bitters. The result is spirit-forward and aromatic, with gentle smoke and a dry finish.
Most people searching for this drink want one thing first: the spec that works. Start here, then use the rest of the guide to dial it in if it comes out too smoky, too sweet, or watery.
Beginner quick guide
Use reposado tequila as the main spirit for body and softness
Use mezcal as an accent, not the full base
Keep sweetener small, teaspoon-level
Stir with plenty of cold ice, then strain over one large cube
Express an orange peel over the drink and rim for aroma
If it tastes hot, stir longer or use larger, colder ice
If it tastes smoky and thin, reduce mezcal before adding sugar
Keep it simple: no shaking, no soda, no muddled fruit
Oaxaca Old Fashioned recipe
Recipe Card: Oaxaca Old Fashioned
Yield: 1 cocktail
Time: 2 to 3 minutes
Technique: Stirred
Glassware: Rocks glass (old fashioned glass)
Ingredients list with quantities:
45 ml (1.5 oz) reposado tequila
15 ml (0.5 oz) mezcal
5 ml (1 barspoon) agave nectar
2 dashes Angostura bitters
Garnish: 1 orange twist
Ice: plenty of stirring ice plus 1 large cube for serving
Method
Add tequila, mezcal, agave nectar, and bitters to a mixing glass.
Fill the mixing glass with ice and stir until well chilled.
Strain into a rocks glass over one large ice cube.
Express the orange twist over the drink and around the rim, then place it in the glass.
Garnish standard
Fresh orange twist. Oils expressed over the drink and rim. Flamed twist is optional.
Dilution and temperature notes
Stir until fully chilled and the texture turns silky, not sharp. Large, cold ice is the most consistent path.
Tasting notes
Orange oils and spice on the nose, roasted agave, gentle smoke, dry bitters finish.
Batching or prep notes
Batch tequila, mezcal, agave, and bitters in advance. Keep cold. At service, stir with ice and strain over a large cube, or pour a pre-chilled portion over a large cube and stir briefly in-glass.
Want the classic template behind this drink?
Ingredient substitutions and acceptable swaps
Reposado tequila: blanco works for a brighter profile; añejo can work but can pull oak-forward
Mezcal: choose lighter-smoke styles if the drink becomes dominant and ashy
Agave nectar: 1:1 simple syrup, start smaller
Bitters: Angostura as default; chocolate or mole-style in small amounts
What makes it an “Oaxaca” Old Fashioned
The name points to mezcal’s strongest association: Oaxaca, a key mezcal-producing region. The drink itself follows the Old Fashioned template: spirit forward, lightly sweetened, bitters for structure, stirred and served over ice. The twist is the split base.
Tequila provides body and a clean agave core.
Mezcal adds smoke and roasted complexity, but only in a controlled amount.
Agave sweetness ties flavors together without turning the drink syrupy.
Bitters add spice and dryness so the finish stays clean.
The ratio logic in plain language
Good versions share the same structure even when the exact numbers vary: tequila is the main pour, mezcal is the accent, sweetener is minimal, bitters shape the finish.
A safe consensus range is tequila around 45 to 60 ml, mezcal around 10 to 20 ml, and sweetener around 2.5 to 7.5 ml, depending on mezcal intensity and personal preference. The important part is the relationship: mezcal should be noticeable, not dominant.
Ingredients that matter
Tequila: why reposado is the default
Reposado tequila usually brings a rounder profile than blanco, which helps the drink feel closer to a classic Old Fashioned without losing its agave identity. Tequila categories are regulated, and reposado is commonly defined as tequila aged in oak for a minimum period.
If the tequila is very woody, the drink can turn dry and tannic. If it is extremely peppery, the drink can feel sharp. A balanced reposado is the easiest starting point.
Mezcal: smoke level is a dial
Mezcal is not one flavor. Some bottles are light and herbal, others are deeply smoky and earthy. For this cocktail, a light to medium smoky mezcal is the safest choice. A heavily smoky mezcal can flatten the drink into one note.
Sweetener: keep it small and dissolve it fully
Agave nectar fits the theme and dissolves well, but it is easy to overdo. If the drink feels sticky or dull, the usual culprit is too much sweetener, not too little bitters.
If agave is not available, a 1:1 simple syrup is an acceptable substitute. Start smaller and adjust.
Bitters: structure, not decoration
Angostura bitters are the classic default. Some builds use chocolate or mole-style bitters for a darker profile. Both can work, but the bitters should support the spirits, not take over.
Method details that change the final result
This is a stirred cocktail. Stirring chills and dilutes while keeping the drink clear and silky. Shaking adds more air and can make it feel thinner.
Ice is not a garnish. Small, wet ice melts quickly and turns the drink watery. A single large cube in the serving glass is the simplest way to keep it focused from first sip to last.
Advanced sidebar: tune smoke without breaking balance
Treat mezcal like seasoning. If the drink is too smoky, reduce mezcal by a small step and keep everything else the same. Only after smoke is under control should sweetness be adjusted. If the drink feels flat after lowering mezcal, add one extra dash of bitters or use a slightly richer reposado tequila. This keeps the finish structured and avoids the common mistake of “fixing smoke with sugar.”
Troubleshooting: common problems and fast fixes
“It’s too smoky”
Reduce mezcal first
Switch to a lighter-smoke mezcal
Make sure the orange peel is fresh and properly expressed
“It’s too sweet”
Reduce agave nectar
Add one dash of bitters
Stir a few seconds longer to tighten the finish
“It’s too hot” (harsh finish)
Stir longer with plenty of ice
Use colder, drier ice
Avoid very sharp spirits and under-diluted builds
“It’s watery”
Use one large cube in the serving glass
Stir with larger ice and avoid small wet cubes
Serve immediately after stirring
“It tastes flat”
Add one dash of bitters
Express a fresh orange peel and lightly oil the rim
Check sweetener, too much can mute the finish
Variations that stay true to the idea
Smokier: increase mezcal slightly, but keep tequila as the main spirit
Darker: add a second bitters style in a small amount
Brighter: use a fruitier tequila profile and a strong orange oil expression
More oak: shift tequila toward a more barrel-forward reposado, keep sweetness restrained
FAQ
Is mezcal required?
For the classic identity, yes. Without mezcal, it becomes a tequila Old Fashioned.
Can blanco tequila be used instead of reposado?
Yes. Expect a brighter profile. Consider reducing sweetener slightly.
Should it be made with simple syrup or agave?
Agave is the most common choice and keeps the agave theme. Simple syrup works if kept minimal.
Can it be batched for a party?
Yes. Batch the spirits, sweetener, and bitters, then stir and strain over a large cube at service.
What kind of orange peel works best?
A fresh, wide peel. The oils drive most of the citrus aroma.
Should the orange peel be flamed?
Optional. It adds a roasted note but is not required for a great drink.
What glass is best?
A rocks glass, ideally with one large cube.
Glossary
Old Fashioned-style: spirit-forward drink built with sweetener and bitters, usually stirred
Split base: two base spirits used together to create one unified profile
Reposado: tequila aged in oak for a minimum period
Mezcal: agave spirit with wide style variation, often associated with smoky notes
Agave nectar: agave-based sweetener used in small doses
Bitters: concentrated aromatic seasoning for cocktails
Dilution: water added by melting ice during stirring
Expression: squeezing citrus peel to spray oils for aroma
Common mistakes and fixes
Using too much mezcal → reduce mezcal and keep tequila as the main spirit.
Over-sweetening → reduce agave, add one dash of bitters.
Under-stirring → stir longer; harshness often means under-dilution.
Over-dilution → use a large cube and avoid small wet ice.
Weak aroma → express a fresh orange peel and oil the rim.
Too bitter → reduce bitters by one dash and keep orange oils strong.
Explore more spirit-forward builds, ratios, and technique notes in the Classic Cocktails section.
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Written by: Riccardo Grechi | Head Mixologist, Bar Consultant & Trainer
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