Tabard Cocktail

• 1 1/2 ounces reposado tequila, preferably Milagro
• 1/2 ounce dry amontillado sherry, preferably Los Arcos from Lustau
• 1/2 ounce Drambuie liqueur
• 2 dashes Regans bitters, or other orange bitters
• Twist of orange peel, for garnish
• Small sprig of fresh thyme, for garnish

1. In a cocktail shaker, combine the tequila, sherry, Drambuie and bitters.
2. Fill shaker with ice, shake well and strain mixture into a chilled cocktail glass.
3. Float the orange peel on top like a boat (adding ice to glass may help), and place the thyme in the center.

reposado tequila, amontillado sherry, liqueur, bitters, orange peel, thyme

Taken from cooking.nytimes.com/recipes/1015797 (may not work)