tabard cocktail

1 1/2 oz Milagro Reposado Tequila (Espolon)
1/2 oz Amontillado Sherry (Lustau)
1/2 oz Drambuie
1 dash Regan's Orange Bitters

Stir with ice, strain into a coupe glass, and garnish with a thyme sprig and an orange twist.Two Mondays ago, Chantal Tseng mentioned on Threads that the New York Times republished a story with her Tabard Cocktail recipe for the holidays. Chantal created this drink at Washington D.C.'s Tabard Inn, and I found the recipe as early as 2010 in an Imbibe Magazine article. Overall, the drink reminds me of a tequila riff on the Scotch-based Prince Edward that Misty Kalkofen made me at Drink once but here with a dry sherry instead of Lillet. Once prepared, the Tabard Cocktail showcased an orange and herbal aroma. Next, a semi-dry honey and grape sip became tequila, herbal, hint nutty, and honey flavors on the swallow.