Halve the buttery avocado, remove the stone and remove the pulp from the skin with a spoon. Then rub through a sieve. Beat the avocado pulp with the sugar until frothy. Then gradually whip in the cream and brandy. A pinch of cayenne pepper gives the liqueur a slightly piquant taste.
Tip: Avocado liqueur is best enjoyed fresh. After a long period of storage, it loses its color. Store in a cool place and shake well before consumption.
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