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Photo by Ryan Donnell
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This sophisticated sipper is aptly named after the classic D.C. hotel that has the drink on its bar menu.
1 1/2 oz. reposado tequila
1/2 oz. Amontillado sherry
1/2 oz. Drambuie
Dash of orange bitters
Ice cubes
Tools: mixing glass, strainer
Glass: cocktail
Garnish: orange peel, fresh thyme sprig
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.
Chantal Tseng, The Tabard Inn, Washington, D.C.
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For more on D.C.'s cocktail scene, check out "Capital Gains" in the Sept/Oct 2010 issue.
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