Egg liqueur Advocaat.
Advocaat liqueur (also known as advocatenborrel) is a Dutch alcoholic drink made with eggs, sugar, and brandy. It is considered a variant of eggnog (a traditional Christmas eggnog). The classic version of Advocaat is made with brandy, egg yolks, milk, and sugar/honey. The first egg liqueur was produced in Holland based on a recipe from immigrants to Suriname, where avocado pulp was used instead of egg yolks. It is to this fruit, rather than legal scholars, that the liqueur owes its name, as the Aztec word for avocado was "ahuacatl," later translated into Spanish as "avogado." Avocados were never cultivated in the Netherlands, so the pulp was replaced with egg yolks to achieve the desired consistency. Bombardino is made using Advocaat liqueur. Bombardino is the perfect cocktail for a cool evening – in the Alps, skiers often enjoy it after skiing to quickly warm up and invigorate themselves.
Ingredients:
10 egg yolks
250 ml grape brandy (cognac)
1 can condensed milk
120 ml heavy cream (10-15%)
2 g vanillin
Preparation:
Separate the egg yolks from the whites and place them in a large bowl. Add the vanilla and condensed milk.
Mix thoroughly with a whisk or blender until smooth.
Now pour the cognac into the bowl, stir, add the heavy cream, and mix thoroughly again.
Pour the drink into any 1-liter container with an airtight lid and store in a cool, dark place for 4 days.
After 4 days, strain the drink through a sieve, bottle, and let it sit for another 7-10 days to mature.
Enjoy your meal!
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