How the Oaxaca Old-Fashioned Became a Modern Classic
The early Death & Co. creation kicked off a boom of contemporary mezcal drinks.
- story: Robert Simonson
- photo: Lizzie Munro
The early Death & Co. creation kicked off a boom of contemporary mezcal drinks.
Calling on unexpected ingredients—creamy-agave syrup and smoked rhubarb—the Empire State South bartender has built a roster of fresh, uncomplicated cocktails.
Stirred, shaken or built, these efficient drinks go well beyond the highball.
Adding an à la minute maceration of fruits, herbs or spices to a drink's build can impart robust flavor and aroma—no muddling necessary.
One of the bar world’s most lampooned ingredients is the key to a superior rendition of the classic.
To keep a grip on sanity, keep it straightforward.
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Layering an ingredient at the bottom of a glass, rather than floating it on top, offers concentrated bursts of flavor in every sip.
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The fairer, French-inspired riff is the most famous modern adaptation of the aperitivo classic.