Il Bombardino

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Cocktail History

The Il Bombardino is a winter cocktail that is believed to have been created in the mid-1900s by a ski resort bartender in Lombardia, Italy. Traditionally served warm in small espresso cups, this version of the recipe from Jassy Davis’s book Winter Warmers: 60 Cosy Cocktails for Autumn & Winter features Advocaat—a Dutch egg-based liqueur—combined with brandy for richness, espresso for a caffeinated kick, and whipped cream for a decadent finish. The cozy, creamy result is perfect for après-ski or chilly winter evenings.

Cocktail Ingredients

To make this cocktail, you’ll need the following ingredients:

Advocaat: This is a liqueur made in the Netherlands with egg, brandy, and sugar. I used this recipe.

Espresso: This is a concentrated type of coffee made from finely ground coffee beans and hot water.

Cognac: This is a type of brandy made in Cognac, France with distilled white wine. I used Courvoisier VSOP Cognac.

Whipped Cream: This is heavy cream that has been whipped and beaten until it is light and fluffy. I used Reddi-Wip Original Dairy Whipped Topping.

Cocoa Powder: This is cocoa bean that has been ground into a fine powder. I used Ghirardelli Majestic Premium Cocoa Powder.

Bartending Tools

To make this cocktail, you’ll need the following bar tools:

Bar Mat: This is a rubber or silicone mat that’s placed on the bar surface to catch spills, provide grip for glasses and tools, and keep the workspace clean and organized. I used the Highball & Chaser 18×12 Bar Mat.

Jigger: This is a small, double-sided measuring tool that’s used to accurately portion spirits and mixers, typically with one side measuring 1 oz and the other 1.5 or 2 oz. I used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.

Saucepan: This is a deep cooking pot with a long handle and lid that’s used for simmering, boiling, and cooking on the stovetop. I used the All-Clad 3-Ply Stainless Steel 3 Quart Sauce Pan.

Spatula: This is a flat, broad kitchen tool that’s used for flipping, scraping, and stirring. I used the OXO Silicone Spatula.

Ladle: This is a large, deep-bowled spoon with a long handle that’s used for serving. I used the OXO Good Grips Silicone Everyday Ladle.

Espresso Machine: This is a specialized coffee maker that’s designed to force hot water through finely-ground coffee under high pressure, producing a concentrated, rich coffee shot with a layer of cream on top. I used the Breville Barista Express Espresso Machine.

Bar Spoon: This is a long-handled spoon with a twisted shaft that’s used for stirring, layering, and reaching the bottom of tall cocktail glasses. I used the Barfly Stainless Steel Teardrop Bar Spoon.

Espresso Mug: This is a small, handled glass mug that holds 2-3 ounces and is used to serve espresso drinks. I used a thrifted glass espresso mug.

Tasting Notes

This cocktail has the following flavor profile:

• Appearance: Warm golden-brown color with a creamy top

• Aroma: Sweet cream and cocoa

• Taste: Sweetened coffee flavor with spirituous brandy

• Finish: Noticeable sugary and bitter coffee notes

Kendall’s Take: “Thanks to the addition of the espresso, this might be the most coffee-forward cocktail I’ve really enjoyed, which is surprising because I don’t usually care for the taste. I’d never tried Advocaat before, and it seemed to do a great job of muting the espresso’s bitterness and hiding the brandy while adding a unique thick and rich mouthfeel. I would absolutely whip up the Il Bombardino again for my coffee lover friends who want something to warm them up on a cold winter night.”

Recipe

This cocktail recipe was found in the book Winter Warmers: 60 Cosy Cocktails for Autumn & Winter by Jassy Davis.