Tabard
We’re huge fans of every drink mixologist Chantal Tseng comes up with, and the Tabard – developed for Washington D.C.’s Tabard Inn – is no exception.
Tseng’s drinks tend to focus on unexpected flavor combinations, and often include sherry – an underappreciated ingredient that’s just starting to gain traction in mixological circles.
Oaky aged tequila and sweet, smoky Drambuie don’t seem to have much in common, but the sherry smoothes over any rough edges and the result is eminently quaffable.
Tseng uses Amontillado sherry, a medium-colored dry aged variety characterized by nutty, faintly-salty flavors.
Ingredients
- 1½ parts Aged tequila
- ½ part Dry sherry
- ½ part Scotch whisky liqueur
- 1 dash Orange bitters
- 1 piece Orange peel
Instructions
Stir all ingredients (except the orange peel) with ice. Strain into a chilled cocktail or coupe glass. Twist the orange peel over the drink and tuck it in the side along with a spring of thyme.
Get the App
The Cocktail Party app puts this drink – and hundreds more – in your pocket, and tells you what you can make from the ingredients you have at home. It's the best $3.99 you'll ever spend on a drink.
Read more
- Tabard Cocktail from Imbibe magazine
Brian Cole, Google Play Store 
