Bombardino – Holiday Cheer or Apres Ski in Italy. An egg nog or advocaat based toddy, certain to relax you after a hard day on the slopes or Christmas markets.
By Kathy Bechtel
Here’s a potent winter cocktail, sure to warm even the coldest evenings (or afternoons!) Bombardino is an egg nog based drink that is very popular in the colder regions of Italy, especially at the ski resorts we visit in Trentino-Alto Adige. This is a perfect drink for sipping apres ski in Val Gardena, or to warm you up after shopping in the Christmas markets of Bolzano. It is made by combining 1 part Advocaat (called Vov in Italy) with 1 part brandy. Advocaat is a creamy, rich liquor made from eggs, sugar, and brandy, very similar to our egg nog. In Europe, however, it usually has a slightly higher alcohol content – no surprise there. For a Bombardino, you combine the Advocaat or Vov with MORE alcohol, heat it up, and serve it topped with whipped cream. The name Bombardino is derived from this potent combination of heat and lots of alcohol, earning it’s moniker “the bomb”.
There are several variations, using rum rather than brandy, or including espresso in the mix. The espresso version is sometimes called a calimero. And nowadays, the younger set will add Red Bull instead.
I’ve adapted a traditional egg nog recipe here to make your own. I did find some recipes on line for Advocaat, but all seemed to be variations of one particular recipe which called for an unbelievable amount of sugar – 29 ounces, which is over 3 cups. This version, with approximately 3 ounces, was plenty sweet. Some recommend letting the mixture ‘age’ for a week in your refrigerator, but who plans that far in advance? It is traditionally served in a clear cup or glass.
Originally Published: December 23, 2011