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.
2 oz Advocaat
2 oz Brandy (or Cognac)
.5 oz Genepi
Fresh Whipped Cream, to top
Ground Espresso, for garnish
- 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.
10 egg yolks
.5 tsp salt
1 ⅓ cups sugar
1.5 cups brandy
2 tsp vanilla extract
- 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.