Advocaat (or advokat) is a rich and creamy liqueur made from eggs, sugar and brandy. It has a smooth, custard-like flavor. In English-speaking countries it generally contains 15% alcohol (30 proof), but in Continental Europe the typical alcohol content differs from country to country and is generally somewhere between 14% and 20% ABV. Its contents may be a blend of egg yolks, aromatic spirits, sugar or honey, brandy, vanilla and sometimes cream (or evaporated milk). Notable makers of advocaat include Warners, Bols, Dwersteg (first organic advocaat), Verpoorten, Warninks, Cooymans, Jansen and De Kuyper.
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Types
Thick advocaat is sold on the Dutch, Belgian and Tirolian markets and often eaten with a spoon, while a more liquid version is sold as an export. Thick advocaat contains egg yolk, and is used as a waffle topping and as an ingredient for several kinds of desserts such as ice cream and pastries. It is also served as an apéritif or digestif. The traditional way to serve it is in a wide glass with whipped cream and cocoa powder sprinkled on top.
In the export variety only the pure egg yolks are used, making it particularly well suited for cocktails and long drinks. The best known cocktail using advocaat is the Snowball: a mixture of advocaat, sparkling lemonade and sometimes lime juice, although this is not required for the drink. Another highly popular advocaat-based beverage is the Bombardino, a drink commonly found in Italian skiing settings, made by mixing advocaat, black coffee, and whiskey.
History
The original advocaat was a liquor made by the Dutch population of Suriname and Recife with avocados. Upon returning to the Netherlands, where avocados were not available, a similar texture was achieved with thickened egg yolk. Rompope of Puebla, Mexico, is a very similar liquor based on egg yolk and vanilla. The German equivalent is Eierlikör.
See also
References
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This article needs additional citations for verification. Please help improve this article by adding reliable references. Unsourced material may be challenged and removed. (February 2008) |
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This article includes a list of references, related reading or external links, but its sources remain unclear because it lacks inline citations. Please improve this article by introducing more precise citations where appropriate. (February 2008) |
- Walton, Stuart (2004). The Ultimate Book of Cocktails. Hermes House. ISBN 0-681-76881-9.
- Marcus, Lori (2003). Bartending Inside-Out The Guide To Profession Profit & Fun. Cadillac Press. ISBN 0-9642019-8-4.
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