Il Bombardino

This post contains affiliate links. See my disclosure policy here.

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 eggs, sugar, and brandy, which are blended into a creamy and rich custard-like texture.

Espresso: This is a type of coffee made with finely ground coffee beans and water, which are brewed under high pressure to develop a rich, intense flavor.

Cognac: This is a type of brandy made in the Cognac region of France with grapes and yeast, which are distilled and then aged in oak barrels to develop a smooth, complex flavor.

Whipped Cream: This is a dairy topping made with cream and sugar, which are whipped into a light, airy texture.

Cocoa Powder: This is a powder made from ground cocoa pieces that has a fine texture and bitter, chocolate flavor.

Brands I Used

• 🔗 By The Dutch Advocaat Liqueur
• 🔗 Courvoisier VSOP Cognac
• 🔗 Reddi-Wip Original Dairy Whipped Topping
• 🔗 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 and used for catching spills, providing grip for glasses and tools, and keeping the workspace clean and organized.

Jigger: This is a small double-sided tool with different volume measurements on each side that’s used for accurately portioning ingredients.

Saucepan: This is a deep cooking pot with a long handle that’s used for heating and preparing ingredients on the stovetop.

Spoon: This is a kitchen utensil with a rounded bowl and long handle that’s used for mixing ingredients.

Ladle: This is a large deep-bowled spoon with a long handle that’s used for scooping and serving punches and other batch drinks.

Espresso Machine: This is a kitchen appliance that forces hot water through finely ground coffee under high pressure to produce concentrated espresso.

Bar Spoon: This is a long-handled spoon with a twisted shaft that’s used for stirring cocktails, layering ingredients, and reaching the bottom of tall glasses and mixing vessels.

Espresso Mug: This is a small glass or ceramic mug with a handle that holds 2–3 ounces and is used for serving espresso drinks.

Tools I Used

• 🔗 A Bar Above 18×12 Premium Bar Mat
• 🔗 A Bar Above Stainless Steel Japanese Jigger
• 🔗 All-Clad 3-Ply Stainless Steel 3 Quart Sauce Pan
• 🔗 OXO Good Grips Silicone Spoon
• 🔗 OXO Good Grips Silicone Everyday Ladle
• 🔗 Breville Barista Express Espresso Machine
• 🔗 Barfly Stainless Steel Teardrop Bar Spoon

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.