Bombardino
Italy's iconic après-ski cocktail warms advocaat egg liqueur with brandy and finishes it with a generous crown of whipped cream and a pinch of cinnamon.
- 2 ozadvocaat
- 1 ozbrandy
- whipped cream
- Pinch of ground cinnamon.garnish
- 1Gently warm the advocaat in a small saucepan over low heat, stirring occasionally. Do not let it boil.
- 2Pour the brandy into a heatproof glass or mug.
- 3Pour the warm advocaat over the brandy and stir to combine.
- 4Top generously with whipped cream.
- 5Finish with a pinch of ground cinnamon and serve immediately.
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The Bombardino was created in Livigno, a ski resort town in Lombardy, Italy, in the 1970s. According to accounts documented by PUNCH Magazine and Eataly, the drink was invented at a mountain lodge when a group of skiers came in from the cold asking for something to warm them up. The lodge owner's manager heated a supply of Vov, an Italian egg-yolk liqueur made since 1845 in Padua, spiked it with spirits, and topped it with whipped cream. One of the first tasters reportedly exclaimed the Italian equivalent of "It's a bomb!" and the name stuck. Traditional versions use Vov or Zabov, both egg-based Italian liqueurs, but advocaat is the widely available substitute used outside Italy. The Bombardino is served at ski resort bars across the Italian Alps and Dolomites every winter season.
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