Egg liqueur Advocate at home

Advocate is an egg liqueur of Dutch origin, which is characterized by a distinctive yellow color due to chicken yolks (and dyes such as E-100 curcumin in commercial versions). It has a very balanced, sweet, velvety taste and a small strength (no more than 20%).

In the classic version, the liqueur is prepared on the basis of grape brandy, egg yolks, milk and sugar / honey. Today it is produced by many companies, including the notorious De Kuyper, from which many famous liqueurs come off the assembly line (Pisan, Blue Curacao and many others).

The first egg liqueur was made in Holland according to the recipe of emigrants in Suriname and the Recife region (Brazil), where avocado pulp was used instead of egg yolks. It is to this fruit that the liquor owes its name, and not the workers of jurisprudence, since the avocado in the Aztec language sounded like “ahuacatl”, later sounding in Spanish like “avogado”. In the Netherlands, avocados could not be cultivated, so the pulp of the fruit was replaced with yolks to achieve the desired consistency.

Sometimes vanilla, condensed milk and cream are added to the drink. It was these three ingredients that became the basis for most homemade egg liquor recipes Advocate. We will cook it according to three different recipes based on the preferences of the household. The first recipe is the most common and includes all of the above ingredients.

Recipe for egg liqueur Advocate with condensed milk and cream

So, to make egg liqueur at home, we need:

It is very important to use a high-quality alcohol base, so ordinary diluted alcohol or vodka disappear completely, but you can try at your own peril and risk with them. Brandy can be replaced with grape spirit, inexpensive Irish whiskey (not “smoked”) or spiced rum. Condensed milk should be of high quality, but it is better to give preference to a product that is not too thick.

It is even more important to carefully separate the yolks from the proteins, since the latter can, and most likely will, form unpleasant lumps in the drink. Also be sure to remove the protein cords from the yolks. Here’s a little lifehack on how to quickly and effortlessly separate the yolk from the protein: pull the yolk in a plastic bottle and transfer it to another plate.

Instructions for making homemade egg liqueur:

1. Separate the yolks from the proteins and place them in a capacious bowl, add vanilla and condensed milk there.
2. Mix everything well with a whisk or blender until a homogeneous mass is formed. It will turn out a very thick mass – so it is necessary, do not be alarmed.
3. Now pour the cognac into the bowl, stir, pour in the cream and mix thoroughly again. Everything, the liquor is almost ready.
4. Pour the drink into any 1 liter container with an airtight lid and send it for 4 days in a dark, cool place. During the infusion, it is not necessary to shake the liquor (only in the case of its obvious separation).
5. After 4 days, filter the drink through a sieve or several layers of gauze, bottle it and send it to settle and mature for another 7-10 days.

In terms of taste, this liquor is indistinguishable from Advocate produced by De Kuyper. The recipe has been tested by a huge number of moonshiners and just lovers of homemade liquor. The consistency is reminiscent of homemade Baileys, only thicker. In some cases, you literally have to eat it with a spoon (by the way, they do this with the classic version – they always serve a spoon with a glass of pure Lawyer).

Milk Lawyer Recipe (Authentic)

This version of the liquor is suitable for all those who are afraid of salmonellosis and love drinks that really resemble drinks in texture. We’ll have to tinker a little and use heat treatment. First you need to get the following ingredients:

We cook as follows:

1. Separate the yolks from the whites using our life hack. Bring milk to a boil and set aside.
2. In a water bath, beat the yolks with sugar with a whisk until semi-creamy, carefully making sure that the yolks do not curl. To do this, you need to build the right water bath: pour some water into a saucepan and put it on a slow fire, put a mixing container on top, making sure that the water in the saucepan does not touch the bottom of the container, that is, an ordinary metal bowl. The water should not boil rapidly, otherwise the yolks may boil.
3. When the yolks become like a thin sauce, you need to gradually pour warm milk into them, constantly stirring.
4. Remove the bowl from the water bath and let the whipped liquid cool to room temperature, then add cognac and mix thoroughly again.
5. Pour the finished egg liqueur into sterilized bottles and send it to a cool, dark place to ripen for 3-4 days.

After 3-4 days, this version of the liquor can be savored. It is very tasty to add this Lawyer to coffee or fruit salads. It is even better to pour them over pancakes, especially with fruit fillings. Also, the drink is very often added to cocktails, for example, with various sodas (50 liquor / 150 sprite), but it’s better not to do this with homemade Advocate.

All variants of homemade liquor should be stored in the refrigerator, in sterile bottles, as it contains a number of food products that tend to deteriorate. In addition, outside the refrigerator, the liquor separates and sugars very quickly. The shelf life of homemade egg liqueur is 3 to 6 months, provided it is stored in the refrigerator.

Finally, we offer you an original recipe for a drink that really deserves to be called a classic Lawyer. Absolutely for paranoids and ardent haters of Ryaba’s chicken products.

Liqueur recipe Advocate with avocado (Creme d’avocat)

Preparation:

Grind the pulp of avocado fruits and immediately pour them with the juice of 1 lime, add sugar and lecithin (it is used in the manufacture of chocolate and a number of other products to create stable emulsions and reduce viscosity). Pour all this with rum diluted with water and beat well until a homogeneous creamy mass. Strain, let it brew for 3-4 days and enjoy a delicious drink with a long history.

Well, we hope your homemade egg liqueur will turn out to be really as tasty and unusual as the people of Holland intended it to be. It is better to drink Advocate in its pure form, at room temperature or chilled, but without ice. Excellent digestif. Be sure to shake before use!

Print out the best liqueur recipe so you don’t lose it: