Bombardino

Before you start

The bombardino is a warm, rich drink from the Italian Alps, served in mountain huts and ski lodges: egg liqueur and brandy heated together and crowned with whipped cream. It tastes like hot, boozy custard. The base is a thick zabaglione-style egg liqueur, related to Dutch advocaat, which is shelf-stable when bought and made with eggs, sugar and spirit.

Proportions vary between bars, from equal parts to mostly egg liqueur. Two parts egg liqueur to one part brandy gives a creamy drink that still tastes of the brandy. The key is gentle heat: the egg in the liqueur thickens and can curdle if it boils, and boiling also drives off aroma. Ski huts often heat it with an espresso machine steam wand, and a saucepan on very low heat works just as well.

Ingredients

• 60 ml (2 oz) egg liqueur — Italian zabaione liqueur or Dutch advocaat
• 30 ml (1 oz) brandy
• 40 ml (about 3 tbsp) heavy cream — whipped to soft peaks
• 1 pinch ground cinnamon or cocoa powder — for dusting

Method

1. Whip the heavy cream to soft peaks that just hold their shape. It should be spoonable, not stiff.
2. Warm the glass or mug with hot water and empty it.
3. Combine the egg liqueur and brandy in the saucepan. Warm over very low heat, whisking constantly, until hot and steaming, about 60°C (140°F), 2 to 3 minutes. It should never bubble. If using a steam wand, steam the mixture in a small pitcher in short bursts instead.
4. Pour the hot mixture into the warmed glass.
5. Spoon the whipped cream on top in a thick layer, letting it float. Dust with cinnamon or cocoa and serve right away.

Tips for success

• Egg liqueurs differ in thickness. If yours is very thick, add 10 ml of milk while heating so it pours smoothly.
• Whisk all the way to the edges of the pan, where the liqueur heats fastest and can set.
• Use a short, heatproof glass with a handle, as the drink is served hot.

Substitutions

Egg liqueur

Thick homemade or store-bought eggnog with brandy added makes a similar drink, though thinner and less sweet. Choose a commercial eggnog to avoid raw egg.

Brandy

Whisky makes a scozzese; dark rum makes a pirata. All shift the drink's character, but the method is the same.

Whipped cream

Canned whipped cream works; a dollop of mascarpone loosened with milk makes it even richer.

Variations

Calimero

Add a short shot of hot espresso to the glass before the cream for a coffee version.

Scozzese

Use Scotch whisky in place of brandy for a malty, slightly smoky drink.

Troubleshooting

The mixture curdled or turned grainy

It got too hot. Keep the heat very low, whisk constantly and stop as soon as it steams; blend briefly to rescue a slightly grainy batch.

It tastes overly sweet

Increase the brandy to equal parts with the egg liqueur.

The cream sank into the drink

It was too loose or poured too fast. Whip it a little firmer and spoon it on gently.

Storage

Serve immediately. Store opened egg liqueur according to its label; most should be refrigerated after opening and used within the stated time. Keep leftover whipped cream covered in the fridge for up to 1 day.

Safety notes

Contains about 60 ml of egg liqueur at roughly 17% ABV and 30 ml of 40% brandy, around 1.2 U.S. standard drinks (each about 14 g of alcohol). Contains egg and dairy. Serve only to adults of legal drinking age, and never drink and drive.