Egg liqueur (in Dutch, “advocaat”) is a yellow, rich and creamy drink with a smooth, custard-like consistency. It’s often used as a kind of extravagant little dessert to accompany your coffee.
You could use egg liqueur in cocktails, but there aren’t that many options available due to its consistency. I would rather call it a liquid dessert instead of a cocktail.
My friends at Presentda.be have sent me a few tasters of t Geel Genot, locally produced egg liqueur by Christophe and Anne. They launched a whole range of products with tastes like cappuccino, amaretto, limoncello, chocolate and banana, … to give you new taste experiences with each jar.
My favourite? The egg liqueur with banana. The aroma and taste throw me back in time to my teenage years, sipping Pisang Ambon longdrinks 😉
Ingredients
30 ml ‘t Geel Genot Advocaat Cappuccino
30 ml Vodka
30 ml Bailey’s Irish Cream
Method
Add all ingredients to a shaker with ice. Shake like your life depends on it for 20 seconds. Strain into a chilled Martini glass. Garnish is optional, I would rather serve it as a dessert, paired with fresh baked cookies.
Disclaimer: All pictures and texts are copyrighted by Geert Conard and Esito Management & Communications unless stated otherwise in the article. While some items might have been gifted by the producer or distributor, these are in no way paid promotions or recommendations.
Geen opmerkingen:
Een reactie posten