Tequila didn’t play much of a role in the early years of the cocktail renaissance (the Añejo Highball, by the brass-rail elder statesman Dale DeGroff, being a notable exception). And mezcal, tequila’s rough-hewn relation, had none at all. Both are used instead of bourbon or rye in this south-of-the-border twist on the Old-Fashioned, with terroir-specific agave syrup instead of sugar. Invented in 2007 by the tequila specialist Philip Ward at Death & Co. in the East Village, this drink quickly appeared on menus across the country and became a harbinger of the Mexican spirits’ ascendancy. It’s now just one of many tequila- and mezcal-based drinks at Mr. Ward’s bar Mayahuel. http://www.nytimes.com/2009/12/30/dining/302crex.html?_r=1&
1½ oz reposado tequila
½ oz mezcal
1 teaspoon agave nectar
1 dash Angostura bitters
Strip of orange peel with pith, one inch wide.
Combine liquids in a cocktail shaker with a generous handful of ice. Stir until well chilled. Strain into a rocks glass filled with ice.
Hold a lighted match over drink in one hand and orange peel in other hand, with orange side facing flame and about an inch away. Carefully and quickly squeeze orange peel until oils spark. Put out match and drop peel into cocktail.