Bombardino
Hot advocaat with brandy and whipped cream. The Italian Alps' favourite ski drink.
Served hot · Heatproof glass · Easy · about 4 minutes · about 17% ABV
Ingredients
- 60 ml Advocaat
- 20 ml Cognac
- 30 ml Thickened cream
- Grated nutmeg (garnish)
Method
- Warm the glass
- Pour 60 ml advocaat into the glass
- Pour 20 ml cognac into the glass
- Float 30 ml thickened cream on top
- Garnish
Tip
Warm the advocaat gently so the egg doesn't scramble.
About the Bombardino
The Bombardino was created in the 1970s in the Italian Alps. A popular story says a skier from Genoa said it hit like a bomb.
The hot drink family. Hot drinks of spirit, sugar, spice and hot water were common in Britain and America by the 1700s, as a remedy against cold and illness. The toddy took its name from a palm-sap drink in India. Mulled wine, hot buttered rum and the Tom and Jerry carried the tradition into Victorian times.
Bombardino FAQ
What's in a Bombardino?
60 ml advocaat, 20 ml cognac, 30 ml thickened cream, garnished with grated nutmeg.
How strong is a Bombardino?
About 17% ABV once mixed with ice, which is 1.4 Australian standard drinks per serve. That is stronger than a glass of wine.
Should I shake or stir a Bombardino?
Neither. Build it in a warm glass and stir until any sugar dissolves.
What glass do you serve a Bombardino in?
A heatproof glass, about 250 ml. Warm the glass first. No heatproof glass? Use a coffee mug.
