The Oaxaca Old Fashioned was created by Phil Ward at Death & Co in New York in 2007, and it immediately became one of the most important modern cocktails. It’s an Old Fashioned built on Mexican spirits instead of whiskey: mezcal and tequila split the base, agave syrup replaces sugar, and the result is smoky, sweet, and undeniably its own thing.

The split base

Using both mezcal and tequila in the same drink isn’t redundant. They play different roles. The mezcal brings smoke and earthiness, while the tequila adds a cleaner agave sweetness and herbal brightness. Together they cover more ground than either one alone. The ratio (three parts mezcal to one part tequila) keeps the smoke in charge but rounds it out with the tequila’s lighter character.

MONDAY Zero Alcohol Mezcal and Lyre’s Agave Blanco make a good pair here. MONDAY has the smoky depth, and Lyre’s has the herbal and citrus notes that traditional blanco tequila brings. If you only have one of them, you can use two full ounces of whichever you have. The drink will lean more in one direction but still taste good.

Agave syrup

Agave syrup (or agave nectar) is thinner than honey and dissolves easily in cold drinks. It adds a clean sweetness with a mild caramel note that complements the mezcal’s smokiness. A quarter ounce is enough. This is a spirit-forward drink, and the sweetener should soften the edges without making the drink taste sweet. If you don’t have agave, simple syrup works as a substitute.

The orange peel

Express the orange peel over the surface of the drink by holding it skin-side down and squeezing firmly. The oils spray across the top of the drink and add a citrus aroma that lifts the smoky base. If you’re comfortable with it, briefly hold the peel near a flame as you express it. The heat caramelizes the citrus oils and adds a toasted quality that pairs beautifully with the mezcal’s smoke. This pairs with the Mezcal Mule and Mezcal Paloma for a three-drink mezcal menu.