Traditional »Spritz Veneziano«
Venetians insist that their signature drink should only ever be mixed with »Select Aperitivo«....
Asbach Coffee & Advocaat
Making your own advocaat is not rocket science and it's delicious. It can also be used to jazz up drinks like coffee.
For a 750ml bottle of Asbach Advocaat
| Ingredients | ||
|---|---|---|
| 8 | egg yolk | |
| 200 | g | sugar |
| 1 | sachet(s) | vanilla sugar |
| 250 | g | whipped cream |
| 250 | g | Asbach Original 3 Year Old German Brandy |
Preparation:
- Rinse a bottle in hot water or sterilise it.
- Whisk the egg yolks and sugar together.
- Heat slowly in a saucepan together with the whipped cream.
- Simmer the liquid at about 70°C (medium heat) for 10 minutes, stirring frequently
- Finally, add Asbach 3 Years and leave to infuse for 5 minutes.
- Pour into the bottle, close and leave to cool.
Egg liqueur can be kept in the refrigerator for about 4 weeks.
For 2 Glasses of Asbach Coffee:
| Ingredients | ||
|---|---|---|
| 4 | espresso | |
| 50 | ml | Asbach Eggnog |
| 50 | ml | whipped cream |
| 1 | teaspoon(s) | vanilla sugar |
Preparation:
- Whip the cream with the sugar until stiff.
- Pour the Asbach Eggnog into the hot espresso.
- Serve with whipped cream topping.
