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  • Bryan Taylor

Fluffy Duck

The fluffy duck was a cocktail that was popular in the 1980's and used a liqueur that is hard to find in the U.S. these days. In fact after we learned of this cocktail we wanted to make it but couldn't find the Dutch liqueur Advocaat here in Billings, MT. We decided that if we couldn't buy it, well, we would just make it ourselves. So we made this egg yolk based liqueur and man after we tried it did we fall in love so fast. So without further delay I will give you the drink recipe and the recipe I used to make my own liqueur.


Fluffy Duck:

Ingredients:

1 oz. dry gin ( I like to use Aviation or Bombay Sapphire)

1 oz. Advocaat ( recipe to follow)

1/2 oz. Triple Sec (We make our own, but you can use Cointreau)

1 oz. Fresh Orange juice (about half an orange)

top with soda water


Preparation:

Add first four ingredients to a cocktail shaker and add ice. Shake and strain into a collins glass full of ice and top with soda water. Garnish with a rubber duck if you want to impress your friends. We did.


Advocaat Recipe:


Ingredients:

8 large egg yolks

1 cup sugar

1 pinch salt

350 ml E&J Brandy

1 Tbl. vanilla extract


Preparation:

Place egg yolks in a standing mixer bowl with sugar, pinch of salt, and vanilla extract. Beat on low speed for 3 minutes. slowly add the brandy while the mixer is still going to incorporate. Turn of mixer and place in a clean glass jar. Refrigerate and use within the first 5 days. If you want it to keep longer place the liqueur in a double boiler and continually whisk for about 8 minutes. Take off heat and allow to cool before refrigerating.

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