Shake all ingredients except the rum with ice and let stand. Put the Chinese baked vanilla ice cream ball in a Chinese rice bowl and flambé with the STROH 80 for 10 seconds. Strain the finished drink on it and use it to extinguish the fire. Serve with an ice spoon.
* For the Milky Oolong Espresso, prepare 5 Milky Oolong tea bags with 50 cl of hot espresso for 10 minutes. Remove the tea bag and chill.
** For the Chinese baked vanilla ice cream ball, shape 1 ball of frozen vanilla ice cream with 1 slice of marble cake (2 cm thick) into a ball. Freeze in the freezer. To finish, first roll the ball through the egg yolk, then roll in breadcrumbs. Fry in very hot oil for 20 seconds.