Here is my interpretation of the Battenberg cake. I wanted to imitate the signature checkerboard pattern of the cake through the ice cubes, while incorporating the traditional almond flavor from the marzipan into the drink. Battenberg's sponges can be made in a number of flavors, and I chose blood orange and chocolate to anchor the drink.
NOTE: You need to start freezing the ice 22 to 24 hours before you plan to make the drink.
For the drink:
- 1 1/2 oz amaretto (Caffo Amaretto)
- 3/4 oz creme de cacao (Tempus Fugit Crème de Cacao a la Vanilla)
- 1/2 oz blood orange liqueur (Solerno)
- 1 oz fresh lemon juice
For the ice:
To make the ice cubes you will need the True Cubes ice mold. Boil enough water to fill the ice mold for about a minute. Allow to cool. While cooling fill two of the four molds with sliced raspberries (you could use any fruit for the color you desire). Initially, I tried food coloring, both gel and dye, and for both the color separated during the freezing process. I'm not sure why this happened. If you pack the fruit into the mold enough it will give you the desired color because the ice freezes perfectly clear. When the water has cooled significantly, pour into the mold until filled. You'll have two cubes full of fruit and two perfectly clear cubes. This will give you more ice than you need, but if you mess up the next steps you'll have extra. After 22 to 24 hours, remove one clear cube and one fruit cube from the mold. While you work on one, keep the other in the freezer. Bring a pot of water to a boil or use an electric kettle (we have the Stagg EKG electric kettle). Dip a bread knife in the boiling water for 5 seconds and begin cutting one of the cubes half. Dip the knife in the boiling water every ten seconds or so to keep it warm. Rotate the ice cube so you evenly cut through the cube. Continually heating the knife is crucial because it helps melt through the ice while you cut and prevents it from splintering into uneven pieces. After it's cut in half, cut one of those halves in half again. You'll have two rectangular prisms. Put these pieces back in the fridge. Repeat with the other cube (fruit filled or clear). Place the four rectangular prisms (two clear and two fruit filled) in the glass in the signature checkerboard pattern.
Combine all of the drink ingredients in a cocktail shaker and fill 3/4 full with ice. Shake vigorously for 5-10 seconds. Pour through a Hawthorne and fine mesh strainer into your glass with the Battenberg ice.