Oaxaca Old Fashioned

1 12 oz Reposado Tequila, El Tesoro Reposado
12 oz Mezcal, Del Maguey San Luis del Rio
1 t Agave syrup
2 ds Bitters, Angostura (some versions call for Bittermens Mole)
1 twst Orange peel (flamed)
Instructions
Stir, strain, rocks, rocks glass, flame orange peel & drop into drink.
History
It's been reported that Death & Co calls for the Mole bitters and that the NY Times article calls for Angostura due to the at-the-time availability of the Bittermens product.
From other users
  • A masterpiece. Great also with mole bitters as a substitute or addition to angostura. — ☆☆☆☆☆
  • Actually, 3.5 stars. Probably does need agave syrup instead of simple syrup. Even tempted to put an orange slice in it. — ☆☆☆☆
Similar cocktails
  • Hot & Heavy — Reposado Tequila, Mezcal, Peychaud's Bitters, Bitters, Honey syrup, Lemon, Mint
  • Tequila Gumption — Mezcal, Reposado Tequila, Maraschino Liqueur, Bitters, Orange bitters, Orange peel
  • Spaghetti Western #2 — Bourbon, Sweet vermouth, Mezcal, Strega
  • Devils Soul — Rye, Averna, Mezcal, Elderflower liqueur, Aperol
  • Max 3 — Cognac, Crème Yvette, Amaro Nonino, Mezcal, Rhubarb bitters, Grapefruit peel
  • Smokin' Barrel — Tequila, Sweet vermouth, Islay Scotch, Bénédictine, Bitters
  • Hunting Rifle — Jamaican rum, Irish whiskey, Crème de Banane, Mezcal, Bitters, Orange peel
  • Storyville — Brandy, Mezcal, Herbal liqueur, Bonal Gentiane Quina, Bitters, Lemon peel
  • The Brantley — Bourbon, Mezcal, Pedro Ximénez Sherry, Bitters, Herbal liqueur, Coffee, Lemon peel
  • Ancho and Lefty — Bourbon, Ancho Reyes Ancho Chile Liqueur, Bianco Vermouth, Mezcal, Orange bitters, Celery bitters

4 Comments

Moderated slightly. Thanks to

Moderated slightly. Thanks to a note from user alphanumeric, the choice of bitters was changed to prefer Bittermens Mole over Angostura.

try it with a grapefruit

try it with a grapefruit twist and two dashes of bitters. also try el tesoro reposado and los amantes mezcal

Zachary Pearson's picture

Updated this as per the

Updated this as per the recipe in the Death and Co. book, pg. 273.

Thanks,

Zachary