Heat a water bath to 172.40°F (78°C).
In a 350°F (176.67°C) oven, toast the cacao nibs for 5 minutes, until lightly toasted.
Combine the toasted cacao nibs and the whiskey in a Ziploc freezer bag and submerge in the water bath using the water displacement method. Cook for 1 hour.
Remove the bag from the bath. While still hot, strain the mixture into a pitcher or bowl with the turbinado sugar. Stir until the sugar is fully dissolved.
This Creme de Cacao can now be bottled and stored at room temperature until ready to use.
While the whiskey is infusing, place the cream in a measuring cup and submerge the hose from the Smoking Gun just below the surface of the cream.
Fill the Smoking Gun's chamber with applewood chips, light and turn on the Smoking Gun. As the smoke works its way into the cream, the cream will begin to bubble. The more bubbles the better, as this gives the smoke more surface area to adhere to.
Once the cycle finishes, let the cream sit for 5 minutes. Repeat this process up to 2 more times to reach your desired level of smokiness (note: you want the cream to be heavily smoked so that the smoke comes through once you combine it in the next step).
Once finished, combine the cream with the Creme de Cacao and stir to mix well. This Smoked Whiskey Cream can be bottled and stored in the refrigerator until ready to use.