Without fail, July and August proves to be my favorite season to be in Western New York. The lead up in June is a part of my summertime rhythm. Rochester Cocktail Revival. Jazz Fest. Independence Day. Then, if I’m lucky, nothing super major for a while. Just long, warm days and cool, breezy nights. It’s a welcome handful of weeks where there’s a little less to do. So maybe we can catch a ball game or a nap. Maybe we can finally catch up with a friend over a cocktail. That one sounds pretty good. My lazy thumbs start tapping into action. How’ve you been? When can we connect? What will we drink?
That last one can be an overwhelming nonproblem, for the summer cocktail canon is both exciting and expansive. Immediately we think of the margarita, the daiquiri, the piña colada, and a host of others, along with the tropical bouquet of flavors that accompany these classics. Tiki cocktails come to mind.
I imagine an army of blenders emerging from dusty cupboards to embark on their annual deployments. The juicy citrus notes found in these drinks are the perfect choice for daytime drinking while we sit around the pool or lie out at the beach. The bright, electric colors and energy are all the right vibes. But as the sun starts to disappear and the swimmers pull themselves out of the water, it often feels good to transition into something a little less sweet and possibly a little more warming. In those moments, I like to lean on stirred, spirit-forward compositions. Something slow for sipping that we can melt into while we talk about whatever’s been going on. A perfect cocktail for this moment might be the Oaxaca Old Fashioned. It’s a sturdy, agave-based riff on the whiskey classic that has depth and complexity and which pairs beautifully with a sunset and a friend. In drinking this cocktail, I’m always moved by the gentle earthiness that, for me, evokes a sense of calming and relaxation. I also think of Phil Ward, former head bartender at Death & Co. in Manhattan and father of the Oaxaca Old Fashioned who inspired an entire generation of drinkers to get more familiar with mezcal. Creating a vehicle for so many people to enjoy something so wonderful is truly, I believe, a special type of hospitality.
To build the Oaxaca Old Fashioned, start by adding to a double Old Fashioned glass two dashes of Fee Brothers Mole Bitters and one dash of Fee Brothers Turkish Tobacco Bitters. Follow the bitters with a half ounce of agave syrup, one and a half ounces of Reposado tequila, and a half ounce of Espadin mezcal. Next, ice your glass and stir until the ingredients are integrated and chilled to your liking. Finally, express an orange peel over the glass and place the peel into the cocktail as garnish.
I’ve selected these spirits and bitters because they represent relatively traditional choices for the Oaxaca Old Fashioned. That said, much like the whiskey Old Fashioned, there are no rules or limits as to which spirits, bitters, or sweeteners you may select. Substituting any of these for other ingredients that inspire you can be a fun way to experiment and fine tune your cocktails to your own preferences.
In case you’re not consuming alcohol right now but would like to enjoy the delicious, smoky flavors of Oaxaca Old Fashioned, I’ve included a simple and delicious recipe that utilizes nonalcoholic spirits and bitters.
Whichever version you decide to try, I hope the lazy days of summer bring you a swath of carefree hours and many opportunities to catch up with a drink and a friend. Cheers!
Oaxaca Old Fashioned
• 1 1/2 oz. Reposado tequila
• 1/2 oz. Espadin mezcal
• 1/2 oz. agave syrup
• 2 dashes Fee Brothers Mole Bitters
• 1 dash Fee Brothers Turkish Tobacco Bitters
• Orange peel garnish
N/A Oaxaca Old Fashioned
• 1 1/2 oz. Ritual Zero Proof Nonalcoholic Tequila Alternative
• 1/2 oz. Monday Zero Alcohol Mezcal
• 1/2 oz. agave syrup
• 2 dashes Fee Brothers Mole Bitters
• 1 dash Fee Brothers Turkish Tobacco Bitters
• Orange peel garnish
