Ingredients for 1 Glass
For the STROH punch infusion
- 3–4 cinnamon sticks
- 8–10 cloves
- 2 star anise
- 3–4 green cardamom pods
- 4–5 slices of ginger
- 2 vanilla beans, split lengthwise
- 1 orange
- 1 lemon
- 1 bottle of STROH 40
For the cocktail
- 5 cl STROH 40 punch infusion
- 3 cl chocolate liqueur
- 15 cl apricot liqueur
- 4 cl lightly whipped cream
- freshly grated tonka bean
Preparation
For the STROH punch infusion
- Crush cinnamon sticks, cloves, star anise, and green cardamom pods roughly in a mortar and pestle.
- Combine them with ginger slices, split vanilla beans, and the zest of an orange and a lemon in a bottle of STROH 40. Let it infuse at room temperature for one to two weeks.
- Then, strain out the spices from the mixture.
For the cocktail
- In a frosted mixing glass, combine STROH punch infusion, apricot liqueur, and chocolate liqueur with ice cubes. Stir until chilled.
- Strain into a pre-chilled martini glass and layer with lightly whipped cream.
- Grate fresh tonka bean on top and garnish with a wooden skewer holding 3 Amarena cherries. Serve and enjoy!