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• Gruyère: grate all of the cheese, pour 500ml of water into a saucepan, bring to the boil and add 200g of grated cheese. Boil for around 20 minutes, stirring occasionally, then leave to cool and strain, preserving the liquid and discarding the rest of the cheese. For the grilled cheese, heat a non-stick frying pan, add a sprinkle of grated cheese to the centre, and, when it starts to take on a brownish colour, turn with a spatula and continue to cook for a few seconds. Remove from the heat and shape the hot, cooked cheese into your preferred shape, obtaining a crumbly and crunchy wafer. Repeat this procedure to create a number of wafers. 
• Cocktail: pour the tonka beans and sugar into the coffee grinder, reduce to a powder, and set aside. In a suitable glass, add 10g of flavoured sugar, 25g of peated whisky, 75g of strained Gruyère water and a couple of ice cubes, then mix.

Plating: 
Serve the crunchy wafers accompanied by the chilled cocktail as an aperitif.