Il Bombardino literally translates to mean ‘the bomb’ in English and this cocktail will certainly leave an impact. Notorious amongst Italian thrill-seekers and adventurers, this fiery winter beverage is often consumed during the revelry of la settimana bianca (an Italian winter holiday), as part of the après ski tradition.
Paying homage to the festive season, this cocktail is a little like eggnog and was first concocted in Lombardia, though today it is enjoyed throughout the Alps and the Dolomites. The combination of flavours was intended to provide the perfect remedy to the vicissitudes of north Italian winter weather. This smooth, creamy drink is equal parts sweet and warming, though we warn you now, it has quite the kick…
Bombardino Recipe
Serves 1
Preparation Time: less than 5 minutes
Calories per serving: 563 kcal
Ingredients
- 50ml Brandy
- 100ml Advocaat (traditionally Zabaglione egg liqueur)
- Whipped cream to top
- Cinnamon, sprinkling
Method
- Heat the Advocaat in a pan over a low-medium heat until warm but not boiling
- Pour the brandy into a heat-resistant glass, slowly add the warm Advocaat and stir thoroughly to combine
- Top the drink with a generous helping of whipped cream and sprinkle the cinnamon on top to garnish
This is the traditional recipe but an alternative version can also be made where the brandy is substituted for a shot of espresso!
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