92 JANUARY/FEBRUARY 2019 | BETHESDAMAGAZINE.COM
Best New Take
on an Old-Fashioned
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 ;rst 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 ;amed orange peel.
11820 Trade St. (Pike & Rose), North Bethesda;
E;i;ors’ Pic;s: FOOD & DRINK
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