There is a custard-like European liqueur named “Advocaat,” but you won’t find any in this edible cocktail. Edible? Yes, the Dutch version is eaten with a spoon. Bartender Tiffany Soles of Irvin Mayfield’s Jazz Playhouse dug around on the internet for recipes and used whole eggs to achieve the thickness needed. “Traditionally, it’s made with brandy,” says Soles, “but I think that a number of spirits like CatDaddy Moonshine or Laird's Applejack would also be delicious."
1/2 tsp salt
1 1/3 cup sugar
1 1/2 cup Benchmark Bourbon (or spirit of choice)
2 tsp vanilla
Cocoa powder (garnish)
Blend eggs, salt, sugar, and vanilla together. Slowly stir in spirit.
Pour into a saucepan over low heat, whisking constantly until thickened. When it coats the back of a spoon, the dish is done. Refrigerate until ready to serve.
To serve, spoon into martini glasses and top with whipped cream and cocoa powder. Make sure each person has a spoon to enjoy this "edible" cocktail.