How to Make a Bombardino, Italy’s Cozy Après-Ski Cocktail
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
Gently heat the eggnog over medium heat until just barely simmering — do not boil.
Divide the hot eggnog between two glass mugs.
Add 1½ ounces of brandy to each mug.
Top generously with whipped cream and finish with a light sprinkle of ground cinnamon.
Serve immediately, preferably somewhere cozy.
Recipe reprinted with permission from Tuscan Women Cooks.
