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5 Tips from César Daniel Ponce of Comedor de los Milagros, Mexico

By Forest Collins

Our efforts to keep the creativity flowing when it comes to our favorite classic cocktail, have brought us to Mexico, where we check in with César Daniel Ponce to find out his favorite tips for making the perfect Old Fashioned.

César Daniel Ponce is better known as “”Burrin”” and is originally from Mexico City. He’s grown up professionally with an eye to great service, having nine years of experience in the hospitality industry by the age of 29. And, he doesn’t shy away from competition when it comes to honing his skills and pushing himself to be the best bartender possible. At the time of writing, he’s already competed and been a finalist in – at least! – six cocktail contests.

This young and enthusiastic barman is helping to shape the cocktail scene in Mexico, having been involved in developing 30+ cocktail menus for some of the country’s most prestigious restaurants and bars, as well as providing training and consulting for bartenders and restaurants. He has also collaborated on cocktail articles in more than 26 Mexican magazines and newspapers and worked for one of the best cocktail bars in Mexico City, Puebla 109. All that dedication really started to pay off in 2015 when he was named as one the six best bartenders in Mexico.

But that’s not the end of his achievement and accolades. On July 27, 2015, he won the Angostura Global Cocktail Challenge competition. He become a House of Angostura Ambassador and in January 2017 was placed among the 4 best Brand Ambassadors in Mexico. He continues to act as an Ambassador for the House of Angostura as well as Director of Comedor Lucerna and Comedor de los Milagros in Mexico City.

César’s main motivation is to make Mexico’s mixology a global trend and motivate Mexican bartenders to explore and exploit the country’s gastronomic wealth to evolve Mexican cocktail culture and practices. We’d say he’s well on his way!

His top five tips:

  1. Take an elegant glass (that you have found in an antiques shop, so it has history), bathe it in orange bitters and keep it in the freezer for two hours. Then…
  2. Add Mexican agave syrup to the glass,
  3. Add a great rum, for a perfectly elegant flavour profile and mouthfeel,
  4. Add 4 dashes of Angostura Aromatic bitters plus a pinch of salt and mix together with a swizzle stick.
  5. Finally, it’s not a cocktail without the final touch! Express the oils from a quality, organic orange peel over the cocktail and then drop in an Angostura Aromatic Bitters and whisky infused cherry.

Angostura Old Fashioned

Ingredients :

All ingredients poured over ice in the following order in rocks glass bathed in 8 dashes of orange bitters.

  • 25 ml agave syrup
  • 60 ml rum
  • 3 dashes Angostura Aromatic Bitters
  • 1 pinch salt

Stir, express orange oils from peal over cocktail, add cherry and enjoy.

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