cooking.nytimes.com
Some rye or bourbon, sugar, Angostura bitters and a twist: The old-fashioned cocktail is a dependable formula. Here, tequila and mescal take whiskey's place in a south-of-the-border spin on the traditional recipe. Invented in 2007 at Death & Co. in the East Village, by the tequila specialist Philip Ward, this drink quickly started appearing on menus across the country.