Advocaat (Punch) Larry Maki
lemon juice, bottled
START 9-10 days ahead of time: Put the eggs (raw and in their shells) into a bowl just big enough for all three to rest on the bottom. Squeeze over them juice from the lemons, adding enough bottled lemon juice to submerge them. If the eggs float, put a cap of half a squeezed lemon on each. Cover the bowl with cheesecloth and leave in a cool place for 8 to 9 days, until the eggshells dissolve or nearly dissolve. Then strain and squeeze (eggshells and all) through cheesecloth. Beat, add sugar, beat, add milk, beat, add rum, beat and place in a container. Put on ice for 24 hours. Serve as a before dinner aperitif.
I have a recipe that I have made several times and it always comes out excellent tasting, very rich and very potent. I got this from "Amateur Winemaking Recipes" by CJ Berry. It takes 9-10 days to mature, but matures faster in hot weather.