Stir the STROH 40-punch infusion, apricot liqueur and chocolate liqueur in a frosted mixing glass with ice cubes until chilled. Strain into a pre-chilled Martini glass and layer on the lightly whipped cream. Grate in the fresh tonka bean and serve garnished with two amarena cherries on a wooden cocktail stick.

* For the punch infusion, coarsely crush 3-4 cinnamon sticks, 8-10 allspice berries, 2 star anises and 3-4 green cardamom pods in a mortar- Steep in a bottle of STROH 40 along with 4-5 ginger slices, 2 vanilla bean pods sliced open lengthwise and the zest of an orange and a lemon for one to two weeks at room temperature. Afterwards strain out the spices.