1. Add all of the ingredients to a shaker with ice.
2. Shake well then strain into a chilled coupe and garnish.
*Torrone-Heavy Cream Mixture: Place 1¼ oz. of hard almond or hazelnut torrone, cut in small chunks, in a coffee grinder and grind to a flour-like texture. Add to 8 oz. heavy cream and bring to a boil, then turn off the heat. Once cold, the mixture is ready to be used. Store in the refrigerator up until the heavy cream expiration date.
-Recipe from Imbibe Magazine
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