Cocktails in the Country: Tanq-U Baijiu Ramos by Jason R Swaringen, McClellan’s Retreat, Washington, DC

by Gaz Regan · Wednesday, February 8th, 2017 · CitC 2016


Tanq-U Baijiu Ramos

Jason R Swaringen, McClellan’s Retreat, Washington, DC

“I like how the floral elements of the Baijiu play with the citrus notes of Tanqueray No. TEN and a little amaro for earthy body. That . . . and I love puns to an unhealthy degree!”

1.5 oz (45 ml) Tanqueray No. TEN Gin

.5 oz (15 ml) HKB Hong Kong Baijiu

.25 oz (7.5 ml) Amaro Lucano

.125 oz (3.75 ml) Chambord

1 egg white

1 oz (30 ml) heavy cream

.75 oz (22.5 ml) fresh lemon juice

.5 oz (15 ml) Eli Mason Gomme Syrup

.25 oz (7.5 ml) fresh lime juice

Club soda, to top

3 drops Bitter Truth’s Jerry Thomas Own Decanter Bitters, as garnish

Dry-shake, then add ice and shake again. Fine-strain into a chilled collins glass to keep foam uniform. Let settle, then top with club soda. Add the garnish and swirl.

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