Signature
Mark Yocca / Matthew Kelly / Supercall

Brandy • Bitter
Bombardino

According to legend, this Italian winter treat was created at an Alpine ski resort for a group of snow-blasted skiers looking for shelter from a blizzard. In its original form the drink was a simple mix of brandy, zabaglione (an Italian egg-based custard) and milk, warmed on a stove. After trying it, one of skiers cried, "Accidenti! È una bomba!" Or  "Damn! It's a bomb!" And so, the Bombardino came to be. We serve ours chilled and make it with Advocaat (a Dutch egg-enriched Brandy-based liqueur which can be bought or made from scratch) and Genepi for an extra herbaceous Alpine kick. After one sip you’ll realize that it really is the bomb.

The Details
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Ingredients

2 oz Advocaat
2 oz Brandy (or Cognac)
.5 oz Genepi
Fresh Whipped Cream, to top
Ground Espresso, for garnish

Method

  • Pour the Advocaat, brandy and Genepi into a glass coffee mug.
  • Stir and garnish with fresh whipped cream and a sprinkling of ground espresso powder.
intermediate
Strength:
Advocaat
Custom Ingredient

Ingredients

10 egg yolks
.5 tsp salt
1 ⅓ cups sugar
1.5 cups brandy
2 tsp vanilla extract

Method

  • In a bowl, beat the egg yolks, salt and sugar until thickened. Slowly trickle in the brandy, while continuing to beat the mixture.
  • Pour the mix into a saucepan and warm over a low heat, whisking continuously.
  • Heat and whisk until the Advocaat is thick and simmering. Be careful not to let it boil.
  • Remove the saucepan from the heat and whisk in the vanilla extract.
  • Using a funnel, pour the warm custard into a swing top bottle and refrigerate.