Best New Take on an Old-Fashioned | Bethesda Magazine


Best New Take on an Old-Fashioned

Editors' Pick

Photo by Laura Chase de Formigny.

The Oaxaca old-fashioned at Owen’s Ordinary was so popular last winter that Spirits Manager Brian McGahey brought it back. Check out his riff on this classic cocktail, which is usually made with whiskey, sugar and bitters. McGahey starts with Espolon Anejo, a 100 percent blue agave spirit aged first in American oak barrels, then in charred Wild Turkey bourbon barrels. Then he adds El Silencio mescal (which adds a hint of smoke), agave syrup for sweetness and two liberal dashes of D.C.-made Embitterment orange bitters for a citrus zing. The crowning touch is a flamed orange peel.

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