Advocaat
Advocaat (or advokat) is a rich and creamy liqueur made from eggs, sugar and brandy. It has a smooth, custard-like flavor and is similar to eggnog. The typical alcohol content 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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[edit] Types
Thick advocaat is sold on the Dutch, Belgian and Tyrolean markets and often eaten with a little 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 whole eggs are used, making it more liquid and 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 ski resorts, particularly the Italian Alps, made by mixing advocaat, brandy, and whipped cream. [1]
[edit] Related drinks
The German equivalent is called Eierlikör (literally "egg liqueur"). It is based on either brandy or rectified spirit.
The Polish equivalent called ajerkoniak (de: Eier — eggs; fr: Cognac) is based on vodka instead of brandy, despite what the name may suggest.
Rompope of Puebla, Mexico, and Sabajón of Colombia are very similar liquors based on egg yolk and vanilla. Some varieties have additional flavourings.
[edit] See also
[edit] References
- ^ "Bombardino-Calimero recipe". Bottle Bar blog. http://12bottlebar.com/2010/12/bombardino-calimero/. Retrieved 7 February 2012.
- 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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