A caloric and alcoholic bomb, capable of heating even at high altitudes: this is the favorite drink recipe for skiers
Between one descent and another on the snow-covered slopes, or simply to refresh yourself in the warmth of a mountain hut, there is no need to order a herbal tea or a hot chocolate. The inhabitants of the regions of the Alpine arc will certainly recommend the bombardino, which has both the explosivecaloric intake that the alcohol content.
From the Mottolino with heat
The Bombardino can be considered theItalian Irish Coffee. Born a Livigno, known ski resort in the province of Sondrio, where it seems that in the seventies to manage the Mottolino refuge a young Genoese has arrived, not really accustomed to the cold of the mountain winter, who immediately worked to find survival strategies. And the most successful is a hot cocktail made with milk, whiskey and eggnog: it is said that the first lucky taster exclaimed: "Damn! It's a bombard! ”, An exclamation from which the current name would have been born.
Bombardino: the original recipe …
Over time the recipe has evolved, maintaining only two key points: the alcohol content (up to 30% vol) and the hot zabaglione (liqueur made from egg yolk, sugar and Marsala). The milk has in fact been replaced by cream and whiskey since brandy. Here is the recipe.
Ingredients
2/3 eggnog, 1/3 Brandy, whipped cream.
Preparation
In a saucepan heat the eggnog without bringing it to a boil and remove from the heat, add the brandy. Then pour into a glass and garnish with whipped cream, dusted to taste with cocoa powder.
.. and the variants
There are three variants of the classic bombardino, always based on zabaglione: the “Calimero " (eggnog and espresso coffee), "Pirate" (with rum instead of brandy) and "Scottish" (with whiskey to replace brandy). However, nothing forbids the use of grappa. And for those who need a lot of energy even in summer, don't worry: just serve it iced.
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