Source
Recipe and equipment
Created by Phil Ward at Death & Co in NYC, the Oaxaca Old Fashioned uses the same template, but swaps the whiskey and sugar for agave-based ingredients: tequila, mezcal, and agave nectar. This drink also has a fun parlour trick, flaming the orange peel.
Equipment
Cocktail set (includes Boston shaker, jigger, bar spoon, hawthorne strainer, muddler)
Angled measuring jigger
Version using ml measurements
Fancy mixing glass
Cheaper option
Julep strainer
Rocks glasses
Mt. Fuji rocks glass
Classic old fashioned
2oz (60ml) bourbon or rye
2 dashes of Angostura bitters
1 sugar cube
Lemon twist
Add sugar cube to a rocks glass
Drop two dashes of bitters and a barspoon of warm water onto the sugar cube
Muddle the bitters and water into the sugar until sugar is dissolved
Add a large chunk of ice
Add the rye or bourbon, stir until chilled
Twist a large piece of lemon zest over the drink and drop into the glass
Oaxaca old fashioned
1.5oz (45ml) reposado tequila
.5oz (15ml) mezcal
2 dashes of Angostura bitters
1 barspoon agave nectar
Orange twist
Add a large ice cube to a rocks glass
Add in all liquid ingredients and stir to chill
Light a match and express the oils of the orange peel over the flame into the glass
Drop in the orange peel
Smoked old fashioned
2oz (60ml) bourbon
2 dashes of Angostura bitters
1 barspoon rich brown simple syrup (2 parts brown sugar, 1 part water)
Orange twist
Applewood or hickory wood
Flame the wood and invert the glass to capture the smoke
Add in all liquid ingredients into a mixing glass with ice and stir
Pour cocktail into smoked glass
Add a large ice cube to the glass
Express the oils of an orange peel and drop it in
Benton’s old fashioned
2oz (60ml) bacon-washed bourbon (recipe below)
2 dashes of Angostura bitters
.25oz (7ml) grade B maple syrup
Orange twist
Add a large ice cube to a rocks glass
Add in all liquid ingredients and stir to chill and dilute
Express the oils of an orange peel and drop it in
Bacon-washed bourbon
1 bottle of bourbon (e.g. Four Roses)
1.5oz (45ml) fat from hickory-smoked bacon (e.g. Benton’s)
Add bourbon and bacon fat to a non-reactive container and let sit for 4 hours at room temperature
Put in the freezer for 2 hours so fat solidifies
Strain out fat solids and bottle