Torrone is a traditional Italian nougat candy, usually made with nuts like almonds or hazelnuts, that is popular around the holidays. At his new Las Vegas bar Mr. Coco, industry legend Francesco Lafranconi infuses heavy cream with the sweet, nutty candy to add extra decadence to this festive holiday cocktail.
¾ oz. Cognac
¾ oz. bourbon
¾ oz. limoncello
¾ oz. amaretto (if using almond torrone) or Frangelico (if using hazelnut torrone)
2 oz. torrone-heavy cream mixture
Tools: shaker, strainer
Garnish: grated toronne
Add all of the ingredients to a shaker with ice. 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.
Francesco Lafranconi, Mr. Coco, Las Vegas
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