Hokkaido Milk Punch Cocktail

Hokkaido Milk Punch Cocktail

Ingredients

• 40 ml Tanqueray gin
• 20 ml fat milk 6%
• 30 ml fig puree
• 15 ml apple juice
• 20 ml sugar syrup
• 2 dashes of absinthe
• 1 schizo leaf
• half a fig and schizo leaves for decoration

Directions

1. Add all the ingredients to the cappuccino milk frother. Close, turn on the motor and beat for 30-40 seconds, until the mixture is firm enough. Pour into a rock glass and serve hot.