The Tabard Cocktail Recipe

Pete Capella
(Photo: )

The Mexican holiday Dia de los Muertos is quickly nearing and you want to approach it with sophistication and good taste. Well imbibers, you’re in luck. Named after the classic D.C. hotel that has the drink on its bar menu and was created by their head mixologist, Chantal Tseng, the Tabard Cocktail is a great way to class up your Day of the Dead fiesta. Sweet, savory and potent, the Tabard defines balance, which is not easy to do with tequila. So as you honor the dead on Dia de los Muertos, do so with a Tabard Cocktail in hand.

Tabard Cocktail

1 1/2 oz. Reposado Tequila

1/2 oz. Amontillado Sherry

1/2 oz. Drambuie

Dash of orange bitters

Orange Peel and Fresh Thyme Sprig for Garnish


Stir all ingredients in a mixing glass, then strain into a cocktail glass. Twist orange peel over the drink to release its oils, float it on top, then top with a sprig of fresh thyme.

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