A recipe for Il Bombardino (Italian Egg Liqueur Cocktail)! This warming drink pairs egg liqueur with brandy and plenty of whipped cream.
Disclaimer: Consume alcoholic beverages at your own risk and liability. This recipe is intended only for those over the age of 21 (in the United States). Please drink responsibly.
I had quite a bit of egg liqueur leftover after making my Eierpunsch (German Egg Punch) a few weeks ago. While looking for ways use up the rest of the bottle, I came across a recipe for Il Bombardino in the cookbook, Alpine Cooking.
Developed in the 1970s in Livigno (Lombardia/Lombardy region in northern Italy near the Swiss border), this comforting and easy winter drink is now found across the Italian Alps.
It has been adapted over the years and generally has a combination of egg liqueur and brandy in a small, heat-safe glass with a generous topping of whipped cream and optionally a dusting of ground cinnamon.
Notable Ingredients
Alpine Cooking made the Bombardino with a homemade egg liqueur using a blend of egg yolks, sugar, and Marsala wine. I haven’t personally tried it yet, but Domenica Cooks also has a recipe for Homemade Vov.
I used the store-bought Advocaat I had on hand. For those in Northern Virginia, I was able to find it at the Virginia ABC store in Springfield. Search online or call the store before visiting, since they often only have one or two in stock. If available, try to use an Italian egg liqueur such as Zabov for a more authentic flavor.
After opening a bottle of store-bought egg liqueur, keep in the refrigerator for up to six months.
Variations
The base recipe for Bombardino has egg liqueur, brandy, and whipped cream, though many different variations have popped up.
I personally love the Calimero (maybe even more than the original). For this version, the brandy is swapped for a shot of hot espresso.
Pour heated egg liqueur into a heat-safe small glass. Gently pour in a shot of espresso over the back of a spoon to create a distinct layer on top. Cover with a generous piping of whipped cream and finally dust with cocoa powder before serving immediately.
For the Pirata (Pirate), the brandy is swapped for rum. The Scozzeze (Scottish) uses whiskey.
A Few Bombardino Tips
To keep the drink hot longer, pour hot water into the heat-safe small glasses and pour out before adding the brandy and egg liqueur. This will remove any chill from the glass that could bring down the overall temperature of the drink.
Keep a close eye on the egg liqueur while it is on the stove. Whisk often, especially the edges and bottom of the pan. Cook over medium low heat just until the liquid is hot. Do not bring to a boil. Over-cooking may cause the liqueur to curdle.
I used 2 parts egg liqueur to 1 part brandy. Some recipes range more or less depending on personal taste.
Beat the heavy cream just until stiff peaks form. To easily pipe over the drinks, transfer the freshly whipped cream to a piping bag fitted with a large star tip (I used Ateco 855). Place the bag in the refrigerator until ready to pipe.
Cover the drink with whipped cream to your heart’s content. It helps slightly cut the strength of the alcohol and creates a buffer from the cold air to keep the drink warm.
Looking for more warming drinks?
Try my:
- Rüdesheimer Kaffee (Rüdesheim-Style Coffee)
- Chai ya Tangawizi (Kenyan Ginger Tea)
- Goguma Latte (Korean Sweet Potato Latte)
Bombardino (Italian Egg Liqueur Cocktail) Recipe
Adapted from Alpine Cooking
Bombardino (Italian Egg Liqueur Cocktail)
Ingredients
- 1/2 cup (120 milliliters) heavy cream
- 1/4 cup (60 milliliters) brandy divided
- 1/2 cup (120 milliliters) egg liqueur
- Ground cinnamon for sprinkling
Instructions
- In a stand mixer fitted with a whisk attachment or in a large bowl with a hand mixer or using a whisk, beat the heavy cream just until stiff peaks form.
- Transfer to a piping bag fitted with a large star tip and place in the refrigerator while you prepare the drink.
- Divide the brandy between two small heat-safe glasses, 2 tablespoons (30 milliliters) each.
- Pour the egg liqueur into a small saucepan and place over medium low heat.
- Cook, whisking constantly, especially the bottom and sides, just until hot, but not boiling. Do not over-cook.
- Pour the heated egg liqueur equally between the two glasses over the brandy.
- Stir with a spoon to combine the egg liqueur and brandy.
- Pipe a generous amount of whipped cream in each glass.
- Serve immediately with a dusting of ground cinnamon.
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