Advocaat Liqueur

So, what’s the deal with Advocaat. It’s a Dutch liqueur, basically a boozy, thick eggnog. We’re talking egg yolks, sugar, brandy, and sometimes a bit of vanilla or other spices. It’s thick, like a pourable custard, not thin like a regular spirit. That’s why it gives cocktails such a velvety body. Taste wise, it’s sweet, rich, and distinctly eggy, with a warm brandy kick. Think of a very smooth, creamy dessert in a glass. It’s not a light sipper, this one’s got some heft to it. Definitely not a spirit you’d shoot neat unless you’re feeling particularly adventurous. It’s more of a dessert in itself, or a key ingredient for a specific kind of drink.

If you’re out of Advocaat or just want to mess around, here are some options to get a similar vibe:

• Eggnog: The closest you’ll get. Just remember it’s usually less boozy and might need a brandy boost.
• Zabaione: An Italian dessert made with egg yolks, sugar, and Marsala wine. It’s got that eggy richness, but a different wine base.
• Coquito: A Puerto Rican coconut eggnog. It’s got the creaminess and spice, but with a distinct coconut flavor.
• Homemade mix: Whisk egg yolks with condensed milk and a good brandy. Not quite the same, but it’ll give you the texture.

Here are a few brands you’ll see on the shelf:

• Bols Advocaat: The classic, widely available, sweet and creamy with a good brandy base.
• De Kuyper Advocaat: Another Dutch staple, often a bit richer, very smooth.
• Warninks Advocaat: Popular in the UK, known for its thick texture and consistent eggy flavor.
• Verpoorten Original Advocaat: A German brand, usually a bit more intense on the egg yolk, very traditional.

A few pointers for working with this stuff:

• Always chill your Advocaat well before mixing. It’s thick, and warm Advocaat is just grim.
• When shaking, use a proper hard shake with plenty of ice. You want that aeration and dilution to smooth it out.
• It pairs surprisingly well with citrus. A little fresh lime or lemon juice in a Snowball cuts through the richness nicely.
• Don’t be afraid to float a bit of nutmeg on top. It brings out the eggy, custardy notes and looks good.
• If you’re making a layered drink, pour it slowly over the back of a spoon. Its density helps it stay separate.