il Bombardino is the skier’s reward after an exhilarating day on the slopes — The winter cocktail, warm and reminiscent of eggnog, was created in northern Lombardia.
“My first time with a bombardino was during a dream morning of exploring Corvara and Colfosco on skis. At the foot of the Sassongher peak, I stopped in at Col Pradat, a hut that began as a tiny refuge back in 1920. It was late morning, and I was so elated to have a day of exploring ahead of me. With no definitive plans, I threw caution to the wind and tried this electric egg-yolk drink. If you love zabaglione (an egg-based custard) - and I do - this drink is delicious. It can also be described as an Irish coffee with the mouthfeel of Pepto-Bismol - it's chick, it's soothing, and, for go minutes after you down one, it gives you a nice warm kick.
The bombardino famously originated in the Alpine part of Lombardy. and more precisely in Livigno, at the Mortolino hut. According to lore, a young man from Genoa had moved to the mountains and, after many years working as an Alpine trooper, was assigned to run the Mottolino hut. On a cold winter day, four men came in from a blizzard, looking for a drink that would warm them up. The Genovese quickly threw together milk, whiskey, and zabaglione and heated the ingredients almost to boiling. When served the bubbling hot beverage, one of the men cried out, "Accidenti! E una bomba!" ("Damn! It's a bomb!") Forever after, skiers traveled far and wide to taste the Genovese's signature drink: the Bombardino. ~ written by Meredith Erickson
Over time, the recipe was perfected to a creamy egg liqueur stirred into choice brandy and all topped with whipped cream and cinnamon.
Il Bombardino (The “Bomb”)
Recipe courtesy of Eataly
1.5 ounces brandy, such as Vecchia Romagna Brandy
3 ounces egg liqueur, such as Zabov Zabaglione
Whipped cream, to taste
Cinnamon, to taste
Warm the egg liqueur in a small saucepan. Pour the brandy in a glass mug.
When the egg liqueur is hot (but not yet at boiling point), slowly add it to the brandy. Stir well to combine.
Top the cocktail with a generous amount of whipped cream, and finish it with a sprinkling of cinnamon.
Meredith Erickson Author of the cookbooks : Alpine Cooking: Recipes and Stories from Europe's Grand Mountaintops and the Sentier Mountain Guides