Author: Culinary Travels Staff

How to Make a Bombardino, Italy’s Cozy Après-Ski Cocktail

22 December 2025

This warm winter drink tastes like dessert in a mug. Try it for yourself with this recipe by Tuscan Women Cooks.

There’s a certain kind of cold that calls for something richer than mulled wine — something creamy, comforting, and unapologetically indulgent. Enter Bombardino, Italy’s beloved Alpine winter drink, traditionally enjoyed après-ski in the Dolomites and northern mountain towns.

Part cocktail, part dessert, Bombardino was invented in the early 1970s to revive skiers after long days on the slopes. Its name, loosely translating to “little bomb”, hints at its warming power. While many bars rely on bottled liqueurs, this version from Tuscan Women Cook keeps things beautifully simple and homemade, using rich eggnog, brandy, and a cloud of whipped cream.

It’s the kind of drink you make slowly, savouring the ritual as much as the result — ideal for snowy evenings, holiday gatherings, or anytime you want to channel a little Italian mountain magic.

Recipe: Bombardino

Serves: 2

Ingredients

  • ½ cup eggnog

  • 3 ounces brandy (such as Vecchia Romagna, Etichetta Nera, or Gran Gala orange liqueur)

  • Whipped cream

  • Ground cinnamon

Instructions

  1. Gently heat the eggnog over medium heat until just barely simmering — do not boil.

  2. Divide the hot eggnog between two glass mugs.

  3. Add 1½ ounces of brandy to each mug.

  4. Top generously with whipped cream and finish with a light sprinkle of ground cinnamon.

  5. Serve immediately, preferably somewhere cozy.

Recipe reprinted with permission from Tuscan Women Cooks.

St Martin Food Guide

Five Must-Try Delicacies in Saint Martin

11 November 2025

French finesse and Caribbean soul make for an irresistible food scene.

On this sun-splashed island shared by France and the Netherlands, menus tell the story of many cultures. From market-fresh seafood and Creole comfort food to fine French pastries and island-made rum, dining here is the most delicious way to experience St. Martin’s mosaic of flavours.

Conch and Dumplings

Tender conch is slowly simmered in a peppery gravy and paired with dense flour dumplings for a hearty, soul-satisfying dish. With deep African-Caribbean roots, this seafaring staple turns a fisher’s catch into a complete, comforting meal.

Try it at: A traditional lolo in Grand Case, where you’ll find this homestyle favorite served alongside the smoky aroma of the grill and the rhythm of island life.

Salt Cod Fritters (Accras de Morue)

Salt cod fritters are herbed, spiced and fried until crisp on the outside with a soft, steamy centre. This French-Antillean favourite is a go-to starter at beachside lolos and fine restaurants alike.

Try it at: Talk of the Town in Grand Case, a beloved lolo (open-air food stall) where accras fly out of the fryer alongside barbecue and seafood plates.

Saint Martin Stuffed Crab Backs
Stuffed Crab Backs
Salt Cod Fritters

Stuffed Crab Backs (Crabe farci)

Seasoned crabmeat mixed with aromatics and crumbs is packed back into the shell and baked until golden. Once a festive specialty, this French-Creole dish is now a beloved island staple.

Try it at: Yvette’s Restaurant in French Quarter, a family-run Creole house that’s been open for decades.

Johnny Cakes

Golden and fried until crisp at the edges and pillowy inside, these breads are as versatile as they are comforting. Thought to have evolved from Indigenous American cornmeal cakes once called journey cakes, the St. Martin version is flour-based and often stuffed with salt fish, cheese or ham.

Try it at: Sky’s the Limit lolo in Grand Case, one of the island’s oldest and most beloved barbecue spots. Locals rave these are the fluffiest on the island.

Guavaberry Rum

Made from the tiny, tart guavaberry fruit that grows wild in the hills, this spiced liqueur is the island’s signature spirit. Traditionally enjoyed at Christmas, today it’s sipped year-round in cocktails and punches.

Try it at: Guavaberry Colombier Tradition in Colombier, where you can taste the island’s national drink and buy a bottle as a souvenir.

Plan Your Escape 

Ready to eat your way across the island? Learn more and plan your trip at st-martin.org.

Stanley Restaurant Montreal

Make It a Hockey Night in Montreal at Stanley Restaurant

11 November 2025

Game-night energy meets gourmet at Le Centre Sheraton, just steps from the rink.

Stanley Restaurant Montreal bar
Stanley Restaurant Bar

Nestled in the heart of downtown at Le Centre Sheraton Montréal Hôtel—just steps from the Bell Centre—Stanley brings together the thrill of a hockey night out with a culinary twist. Opened last year, the restaurant occupies the hotel’s revamped lobby, offering visitors and locals alike a seamless blend of elevated hospitality, game-night buzz, and urban ease.

Share a plate of heirloom tomatoes carpaccio layered with stracciatella and tomatillo salsa verde, or the vibrant Mahi-Mahi ceviche dressed with coconut milk, lemongrass oil, and plantain chips. There’s also a top-rated grilled octopus with orange-honey glaze.

For mains, choose from a hearty beef burger with candied garlic aioli, a bright tuna and scallop poke Bowl, or flame-kissed Piri-Piri chicken. The plates are hearty yet refined, and the setting feels more lounge than sports bar.

Centre Sheraton Montreal Pool
Centre Sheraton Montreal Suite

After dinner, guests can keep the evening moving: a short stroll to the Bell Centre, or a return to a plush suite upstairs. Overnight visitors can take advantage of the hotel’s expansive pool and gym—perfect for working off those appetizer rounds.

Whether you’re in town for the puck drop or simply after a stylish downtown stay that eats well, a night at Stanley and Le Centre Sheraton is a win.