Alcohol is suitable to emulsify and preserve creamy ingredients.
Advocaat, a Dutch speciality, is an alcoholic egg yolk emulsion. In
Germany it is known as 'eierlikor' or 'eiercognac'. Dave Broom in
'Spirits & cocktails' says this about its origins:
"Its original incarnation was as a planter's drink in Holland's
Brazilian enclaves, where the fruit of the abacate tree would be
fermented and drunk. When the planters returned home they found that
abacate trees were distinctly thin on the ground and, warping the
original name to advocaat, decided to use eggs instead."
'Abacate' is portugese for avocado, in French it's 'avocat'.
I could not find any reference to fermenting avocadoes, and it does
not seem to me to be a suitable fruit (being high in oil) to ferment.
In Brazil, avocadoes are popular as a dessert though, and there is a
recipe for 'creme de abacate' (avocado cream). The main product of
the former Dutch colony of Suriname was sugar cane, and I can imagine
that white rum could have been added to an avocado cream to make a
local specialty. Perhaps our Dutch distillers could help here. In the
Philippines you see avocado ice cream and avocado milkshake, so the
idea is not that weird.
Although there are recipes for Advocaat that have milk, condensed
milk or cream, the original only uses egg yolks. 'Warninks' is a
popular Dutch brand. For those who do not have a cholesterol problem
here is a recipe from a Dutch site,
10 egg yolks
2 pkts. vanilla sugar (or 2 tsp. extract, or 1 stick of vanilla)
250 g. (1 cup) sugar
500 ml. (2 cups) brandy or gin 40%abv
250 ml. (1 cup) water
Beat egg yolks and sugar, add diluted gin and vanilla.
It would be advisable to add lecithin as an emulsifier, otherwise you
need to keep shaking the bottle all the time. About 5 grams (1 tsp.)
should be sufficient.
For those who have a cholesterol problem or do not like eggs, we
could attempt to resurrect the original avocado version. Avocadoes
oxidise (turn brown) easily, so acid needs to be added. Ascorbic
acid, is a good anti-oxidant, and could be added additionally. Try
this as an alcoholic version of 'creme de abacate':
Creme d'avocat (Avocado cream liqueur)
3 large ripe avocadoes (yellow inside)
juice of 1 lime (or lemon)
250 g. sugar (1 cup)
500 ml. (2 cups) white rum
250 ml. (1 cup) water
5 g. (1 tsp. lecithin)
Blend avocado pulp, sugar and lime juice and lecithin. Blend in
diluted white rum. It should be absolutely smooth and creamy. Vanilla
is not normally added to 'creme de abacate'.