The Bombardino recipe
for your table
Rinse the mug with hot water and discard it. A preheated glass won’t draw heat from the drink, and it also spares the glass the shock of hot liquid being poured into cold glass.
Put the advocaat and brandy in a small saucepan and heat them over low heat, stirring with a bar spoon. Never let the mixture boil: the egg in the advocaat curdles well below boiling point, making the drink grainy.
Keep stirring until the mixture begins to steam and a light layer of foam forms, then pour it into the preheated mug. Fill it to about two centimeters below the rim, as the cream still needs room to rise above it.
Spoon or pipe a generous dollop of softly whipped cream on top and dust it with a knife-tip of cocoa. Serve immediately, as the cream sinks as soon as the drink cools.
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The story
The bombardino is associated with Italian winter sports: it is served in the huts along the slopes, in a sturdy mug that you hold with both hands. The composition is simple and always the same. Warm advocaat as a base, a splash of spirits mixed in, and enough whipped cream on top that you have to drink through it. The latter is not decoration but a lid: the cream keeps the heat in and softens the sweet egg yolk. In the Netherlands, we mainly know advocaat cold, served in a small glass with a tiny spoon. Warm, and with spirits added, it becomes a completely different drink.
The right glass
A bombardino needs a glass that can do two things: withstand heat and be held by a handle. Tempered tea mugs with a glass handle are made for this, and the handle stays cool while the drink gives off steam. An Irish coffee glass on a foot also works; it has a tulip shape that keeps the layer of cream neatly in place, and you hold it by the stem rather than the handle. We do not sell a special bombardino glass, so we have placed these two side by side. More models with and without handles can be found among the Irish coffee glasses.
Bormioli Rocco Icon Mug Tea Glass 32 cl (6 pieces)
Onis Bill Irish Coffee Glass 24 cl (6 pieces)
Both sets together € 44,90.
The right tools
For a bombardino, in addition to the glass, you use a jigger to measure 6 and 3 cl, and a bar spoon to keep stirring in the saucepan while it heats up. These are the bar tools we use ourselves; you can find everything in our bar tools & cocktail sets.
Glass set (our choice 01) + 2 bar tools together € 48,85.
Variations & twists
The best-known variation is the calimero: the same bombardino with a shot of espresso added, making it less sweet and somewhat more bitter. In the bombardino con sambuca, the brandy is replaced with an anise liqueur, giving it a sharper, spicier character. You can also find it with rum or whisky instead of brandy, and sometimes with a pinch of cinnamon over the cream instead of cocoa. Looking for more inspiration? Browse more than 100 cocktail recipes.
Serving tip
Do not pour it to the brim, because the whipped cream still needs to rise above it. Place the mug on a coaster and serve it with a small spoon, so you can stir the cream into the drink if you prefer. It is at its best immediately after pouring, while the drink is still steaming and the cream is still firm.
Good to know
Why advocaat must not boil
Advocaat is thick because of the egg yolk, and egg yolk sets well below boiling point. Heat it too vigorously and you will see small curds form, making the drink grainy instead of velvety. Keep the heat low, continue stirring and remove the saucepan as soon as it starts to steam. If it does curdle, there is no going back: start over.
The glass must be heat-resistant
Not every glass can handle a hot filling. Tempered glass for the hospitality industry and most teacups are made for this; thin crystal and glasses without this treatment can crack due to the temperature difference. Preheating with hot water reduces the intensity of that difference, and a handle keeps your hand away from the hot glass anyway.
Advocaat, briefly explained
Advocaat is a liqueur made from egg yolk, sugar, and distilled spirits: thick, yellow, and in the Netherlands best known as a cold drink served in a small glass with a teaspoon. It usually contains around 15% alcohol, so 6 cl advocaat and 3 cl brandy make a strong but not extreme drink.
Calimero or con sambuca
Calimero is the version with coffee: espresso added to the warm advocaat, with the same dollop of cream on top. Bombardino con sambuca replaces the brandy with an anise liqueur. Both are simply a bombardino with a different second ingredient; the technique remains the same.
Whipped cream: soft, not stiff
Whip the cream until it just holds its shape and still has a slight sheen. Firmly whipped cream falls onto the drink as a solid lump and does not sink in; softly whipped cream settles as a layer over the surface and slowly sinks as you drink.
You can also do without a saucepan
If you don't have a saucepan, warm the advocaat in short bursts in the microwave, stirring in between each one. This can go wrong faster than heating it on the stove because the heat is distributed unevenly, so keep the bursts short and stop as soon as it starts to steam.
Frequently asked questions
What is in a bombardino?
Warm advocaat with a splash of brandy or whisky, topped with whipped cream and a little cocoa. The ratio is approximately 6 cl advocaat to 3 cl spirits, served in a mug with a handle.
Can a bombardino boil?
No. The egg yolk in advocaat starts to curdle well below boiling point, making the drink grainy. Warm it over low heat, keep stirring, and remove the saucepan from the heat as soon as it starts to steam.
Which glass do you use for a bombardino?
A sturdy, heatproof glass with a handle, such as a tempered tea mug. An Irish coffee glass on a stem works too; in that case, hold it by the stem instead of the handle. Rinse the glass with hot water beforehand.
What is the difference between a bombardino and a calimero?
A calimero is the same drink with coffee added, usually a shot of espresso. This makes it less sweet and a little more bitter. The layering and technique remain the same.
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