Verpoorten Advocaat

The Verpoorten Company was founded in 1876 on the German-Dutch border. Due to its fine quality, Verpoorten is most popular advocaat in the world. Up to 1.3 million fresh Class A eggs are used daily in production. Originally, advocaat was an avocado liquor made by Dutch traders in South America. When they got home, avocados were unavailable but eggs made a similarly textured beverage. When enjoyed cold, its rich, creamy, custard like flavor is unparalleled. Verpoorten makes a great addition to any thick milk based cocktail. Try it with a milk shake, coffee, or with lemonade. It is also a versatile culinary item that can be used in preparing soups, cakes, steak, fish, and many other dishes.
The Secret Recipe We give away only so much: For a bottle of the Yellow Classic you need fresh egg yolks, high-class distillates, as well as further high-quality ingredients. But the exact composition of the VERPOORTEN is a corporate secret; and is to remain one. The Recipe of 1876 The exact recipe was invented by the corporate founder Eugen Verpoorten in the year 1876 and has now been with the Verpoortens for five generations. The recipe is good. Even very good: It has not changed up to the present day. The Origins of Egg Liqueur Egg liqueur has its origins in what we today call Brazil. In the 17th century Portuguese and Dutch colonists discovered a special treat with the original inhabitants, the Tupi Guarani tribes at the banks of the Amazon: it was called „Aguacate“, a delicious beverage mixed from the yellow butter-soft flesh of the Avocado fruit. Avocado Liqueur for Globetrotters The colonists improved the Indian recipe with cane sugar and rum to an Avocado liqueur (”Advocaat”), which represents the prototype of today’s egg liqueur. But how did the egg come into the egg liqueur? Avocado liquor Becomes Egg Liqueur When the Dutch were expelled from today’s Brazil in 1654, they took along the recipe and Avocados. They planted the Avocado trees in their Indonesian properties, where they could enjoy their ”Advocaat” unimpaired. But ensuring the drinking pleasure at home presented a problem: No matter how often they tried, they never managed to cultivate the Avocado trees in the cool climate of European latitudes. A Solution of Striking Simplicity People therefore started looking for a substitute for the creamy yellow flesh of the fruit. A liqueur-fond Dutchman finally discovered an excellent ingredient, combining the creamy consistency with a similar yellow colour: Egg yolk. The resourceful gourmet mixed yolk, brandy, sugar, and other fine ingredients into an egg liqueur composition, which was truly equal to the Avocado liqueur in pleasant taste, characteristic flavour, inciting and strengthening effect, as well as appearance.The Secret Recipe We give away only so much: For a bottle of the Yellow Classic you need fresh egg yolks, high-class distillates, as well as further high-quality ingredients. But the exact composition of the VERPOORTEN is a corporate secret; and is to remain one. The Recipe of 1876 The exact recipe was invented by the corporate founder Eugen Verpoorten in the year 1876 and has now been with the Verpoortens for five generations. The recipe is good. Even very good: It has not changed up to the present day. The Origins of Egg Liqueur Egg liqueur has its origins in what we today call Brazil. In the 17th century Portuguese and Dutch colonists discovered a special treat with the original inhabitants, the Tupi Guarani tribes at the banks of the Amazon: it was called „Aguacate“, a delicious beverage mixed from the yellow butter-soft flesh of the Avocado fruit. Avocado Liqueur for Globetrotters The colonists improved the Indian recipe with cane sugar and rum to an Avocado liqueur ("Advocaat"), which represents the prototype of today's egg liqueur. But how did the egg come into the egg liqueur? Avocado liquor Becomes Egg Liqueur When the Dutch were expelled from today's Brazil in 1654, they took along the recipe and Avocados. They planted the Avocado trees in their Indonesian properties, where they could enjoy their "Advocaat" unimpaired. But ensuring the drinking pleasure at home presented a problem: No matter how often they tried, they never managed to cultivate the Avocado trees in the cool climate of European latitudes. A Solution of Striking Simplicity People therefore started looking for a substitute for the creamy yellow flesh of the fruit.

A liqueur-fond Dutchman finally discovered an excellent ingredient, combining the creamy consistency with a similar yellow colour: Egg yolk. The resourceful gourmet mixed yolk, brandy, sugar, and other fine ingredients into an egg liqueur composition, which was truly equal to the Avocado liqueur in pleasant taste, characteristic flavour, inciting and strengthening effect, as well as appearance.\n