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Cocktail History
The Il Bombardino is a winter cocktail that is said to have been created in the mid-1900s by a bartender at a ski resort in Lombardia, Italy. Although the recipe has evolved over the years, this version published in the book Winter Warmers: 60 Cosy Cocktails for Autumn & Winter by Jassy Davis is based on the most popular. It’s typically made in batches and served warm in small espresso cups, and it uses a homemade Dutch liqueur called Advocaat, brandy, whipped cream, and sometimes espresso.
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. We made ours at home using this recipe. For a mocktail version of this drink, try eggnog in place of the brandy liqueur.
Espresso: This is a concentrated type of coffee made from finely ground coffee beans and hot water. We used ground coffee from a local supplier.
Cognac: This is a type of brandy made in Cognac, France with distilled white wine. We used Courvoisier VSOP Cognac because it has a rich mouthfeel and a delightful brandy spice with notes of peach, almond, and cinnamon. For a mocktail version of this drink, try Escape Mocktails Non-Alcoholic Cognac Alternative in place of the brandy.
Whipped Cream: This is heavy cream that has been whipped and beaten until it is light and fluffy. We used Reddi-Wip Original Dairy Whipped Topping because it offers easier application than making whipped cream at home using an iSi Cream Whipper. For a dairy-free version of this drink, try Reddi-Wip Non-Dairy Coconut Milk Whipped Topping in place of the whipped cream.
Cocoa Powder: This is cocoa bean that has been ground into a fine powder. We used Ghirardelli Majestic Premium Cocoa Powder.
Bartending Tools
To make this cocktail, you’ll need the following bar tools:
Jigger: This is used to measure and pour ingredients. We used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.
Saucepan: This is used to warm the ingredients. We used the Cuisinart 3-Quart Stainless Steel Saucepan with Cover.
Spoon: This is used to stir the ingredients. We used the OXO Good Grips Silicone Spoon.
Bar Spoon: This is used to stir ingredients. We used the Barfly Stainless Steel Teardrop Bar Spoon.
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Tasting Notes
We tried the Il Bombardino with coffee, and it features aromas of sweet cream and cocoa and has an incredibly thick mouthfeel that showcases the taste of sweetened coffee and spirituous brandy, mingled with a longer note of sugary coffee on the aftertaste.
Our Opinion of This Cocktail Recipe: Though similar to eggnog in makeup, this recipe couldn’t be more different, and we both enjoyed the Il Bombardino quite a bit. It would definitely bring a welcome warmth and energy back to the body after a long day on the slopes.
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. We’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 this up again for my coffee lover friends who want something to warm them up on a cold winter night.”
Recipe
This cocktail recipe was adapted from Winter Warmers: 60 Cosy Cocktails for Autumn & Winter by Jassy Davis.
This post contains affiliate links, meaning we make a small commission each time you purchase a product using our links. Product images sourced from Amazon Product Advertising API. Amazon affiliate links last updated on 2024-10-08.
Il Bombardino
The Il Bombardino is a winter cocktail that is said to have been created in the mid-1900s by a bartender at a ski resort in Lombardia, Italy. Although the recipe has evolved over the years, this version published in the book Winter Warmers: 60 Cosy Cocktails for Autumn & Winter by Jassy Davis is based on the most popular. It’s typically made in batches and served warm in small espresso cups, and it uses a homemade Dutch liqueur called Advocaat, brandy, whipped cream, and sometimes espresso.
Ingredients
Method
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Add Advocaat and brandy to a saucepan.
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Cook over medium heat for 3-5 minutes while stirring until steaming.
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Pour mixture into four espresso cups.
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Top with espresso.
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Stir for 3-5 seconds.
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Garnish with whipped cream and cocoa powder.
