Week Four of the Great British Bake Off featured joconde imprime desserts for the showstopper challenge. I wanted to make sure that I captured the almond element of the joconde cake with amaretto, while also featuring decorative collar of an imprime dessert. I made a key lime pie joconde cocktail and highlighted the etchings on a glass I had with melted chocolate for the imprime collar effect.
For the drink:
-1 1/4 oz silver rum (BLY)
-1/2 oz vanilla vodka (Absolut Vanilia)
-1/4 oz amaretto (Caffo Amaretto)
-1/4 oz elderflower liqueur (St. Germain)
-1 1/4 oz fresh lime juice
-1/4 oz simple syrup
Melt several chocolate chips either on the stove or in the microwave. With a paint brush, gently add the melted chocolate to the etchings in your glass, then place in the freezer. Add the drink ingredients and ice to a cocktail shaker and shake for 10 seconds. Pour into your glass through a Hawthorne and fine mesh strainer. Add the lime peel garnish.