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The Oaxaca old-fashioned is a modern classic in the cocktail world. It showcases the intriguing combination of tequila 和 mezcal in a relatively unadulterated form, 和, 和许多最好的鸡尾酒一样, 这是一个非常简单的饮料配方. 这个有趣的, well-balanced flavor makes it a delightfully casual sipper that's a great choice when you want to explore the array of tastes available in 不同mezcals.
This drink was created in 2007 by New York City bartender Phil Ward when he worked at 死亡 & Co. What would become one of the best-known mezcal cocktails, the Oaxaca old-fashioned was later the featured drink at Ward's own agave spirit-focused NYC bar Mayahuel (closed in 2017). 这种饮料改变了人们对梅斯卡尔酒的看法, 把这种精神介绍给更多的美国观众, 以墨西哥瓦哈卡州命名, 大部分梅斯卡尔酒产自哪里.
的影响 经典的威士忌老式的 formula-base精神, 甜味剂, 与苦—this cocktail mixes the oaky nuance of reposado龙舌兰酒 with the richer fruit 和 spice notes of joven (未老化的)mezcal. 这取决于它是如何制作的, mezcal can also have a smoky aspect that is either subtle or very pron盎司d, meaning this cocktail can have a slightly different taste depending on which br和 of mezcal you use. Agave nectar 与苦 round off the drink wonderfully. While this variation opts for chocolate 苦味剂 for a hint of rich spice, 沃德最初的配方使用芳香苦味剂.
"The Oaxacan Old-Fashioned is a famous variation on one of the oldest known cocktails. Phil Ward spent considerable time learning about mezcal 和 designed a perfect vehicle for introducing thirsty New York cocktail enthusiasts to the once polarizing spirit. This is the spot-on recipe used in New York cocktail bars today.” —肖恩·迈克尔-约翰逊
Flame the orange peel over the drink, drop it in the glass, 和 serve.
- 这种饮料常加冰块. 为了更少的稀释，用一个 大冰块或球. If you want the flavors to soften as you drink, use smaller cubes, which will melt faster.
- You can also stir the drink in a mixing glass 和 strain it into a coupe glass, 它最初是怎么被端上来的.
- To 火化橙皮, light a long match or lighter in front of a large piece of peel (the outer peel should face the drink) as you squeeze it sharply. This expresses oils into the cocktail 和 creates tiny sparks.
尝试龙舌兰酒和梅斯卡尔酒的不同组合. Añejo tequilas are an excellent option because they're aged longer than reposados 和 will have more oak notes. The taste of mezcal varies greatly from one br和 to the next; it's dependent on the type of agave used 和 the production methods. As you explore these options, you may find it necessary to tweak the other ingredients:
- 瓦哈卡最早的老式用途 Angostura芳香苦味剂. Another excellent option is the slightly chile-spiced taste of mole 苦味剂, 你也可以尝试混合苦味. The subtle flavor accent can really transform this drink into something new.
- Use less 龙舌兰花蜜 if you want a drink that's a little less sweet. You might find a bit more nectar is necessary with smokier mezcals.
The average strength of both mezcal 和 tequila is 40 percent 酒精的体积 (ABV, 80度)，虽然有些更强. If you make the Oaxaca old-fashioned with two 80-proof spirits, 酒精含量高达29%(58度). That's just a little weaker than drinking either spirit straight 和 why the drink is served short at a little under three 盎司.
龙舌兰酒和mezcal are both Mexican liquors distilled from maguey (or agave) plants. 虽然它们是相似的, regulations for each spirit set st和ards for what agave varieties may be used, 在哪里、如何生产, 以及出现在标签上的各种类. Mezcal is regularly regarded as a more rustic liquor—though modern production is quite industrialized—和 the harvested agave are traditionally roasted in earth or stone pits. This imparts the smokiness that mezcal is known for (some are not smoky) 和 a slight sweetness; neither of these is a flavor profile commonly found in tequila.
“Reposado”从西班牙语翻译过来是“休息”的意思." It's a term used to classify certain tequilas 和 mezcals which spend a short amount of time aging in barrels. For both spirits, a reposado is aged between two months 和 one year. Añejo龙舌兰酒和梅斯卡尔酒的陈年时间更长, while blanco (or silver) tequila 和 joven (or blanco) mezcal are unaged. 乔文龙舌兰实际上是一种混合龙舌兰.
Kaplan D, Fauchald N, Day A. 死亡 & Co:现代经典鸡尾酒. 第一版. Ten Speed Press; 2014.