This recipe was first published as part of our feature on Everyone Loves This Frozen Cocktail Made from Inner Mongolian Cream.
20ml Tonka bean-infused bourbon*
10ml Brandy
50ml Milk
20g Urum
25g Mascarpone cheese
20ml Homemade sea-buckthorn syrup**
Combine all ingredients in a blender with four ice cubes. Blend from low to high speed until smooth. Pour into a cocktail glass and garnish with lime zest.
*Tonka bean-infused bourbon: Infuse 3.5g tonka beans in one bottle of bourbon at room temperature for 48 hours and strain.
**Homemade sea-buckthorn syrup: Juice sea-buckthorn berries at low speed. Mix the juice with an equal weight of white granulated sugar until fully dissolved.
