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.
