Tabard Cocktail

Tabard Cocktail
Karsten Moran for The New York Times
Rating
5(122)
Notes
Read community notes

A tequila, sherry and Drambuie concoction with orange bitters and a garnish of orange peel and thyme. —Jennifer Steinhauer And Helene Cooper

Featured in: No Eggnog Allowed

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Ingredients

Yield:1 drink
  • ounces reposado tequila, preferably Milagro
  • ½ounce dry amontillado sherry, preferably Los Arcos from Lustau
  • ½ounce Drambuie liqueur
  • 2dashes Regan’s bitters, or other orange bitters
  • Twist of orange peel, for garnish
  • Small sprig of fresh thyme, for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

175 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 6 grams sugars; 0 grams protein; 3 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a cocktail shaker, combine the tequila, sherry, Drambuie and bitters.

  2. Step 2

    Fill shaker with ice, shake well and strain mixture into a chilled cocktail glass. Float the orange peel on top like a boat (adding ice to glass may help), and place the thyme in the center.

Ratings

5 out of 5
122 user ratings
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Cooking Notes

Hosted a "non holiday" party a few years ago. One champagne cocktail and this. OMG, this is so delicious. And was 4:1 choice over the champagne cocktail.

Just a heads up that this drink should be stirred, not shaken, as it's comprised entirely of spirits.

Im a tequila fan and this was not enjoyable to me. Added 1/2 ounce St Germain to tone it down just a notch. That made it a touch better.

An odd combination of ingredients that caught my eye. Served for a holiday dinner party and it was the one cocktail that we ran out of. Highly recommend.

Whoa! None of my guests could drink this! It was so strong that they all made the "that is way too strong" face and these very expensive cocktails sat unenjoyed. Anyway to soften the blow?

Just a heads up that this drink should be stirred, not shaken, as it's comprised entirely of spirits.

Hosted a "non holiday" party a few years ago. One champagne cocktail and this. OMG, this is so delicious. And was 4:1 choice over the champagne cocktail.

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Credits

Adapted from the Tabard Inn restaurant, Washington, D.C.

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