A hot, spirituous cocktail featured at Italian ski resorts in the winter, Bombardino is typically made by mixing Italian egg liqueur with whiskey, rum or brandy, and sometimes fortified wine. At Quattro Teste, a bar in Lisbon, Portugal, themed around Basque and Italian drinks, the Bombardino gets a Basque twist: The bar makes its own egg liqueur, with txakoli-based vermouth and amontillado sherry, which is then spiked with Scotch and topped with salted cream as well as freshly grated nutmeg and cinnamon.
Bombardino
Quattro Teste | Lisbon, Portugal
Ingredients
Serving: 1
- 1 1/2 ounces blended Scotch whisky, preferably Dewar’s 12
- 4 1/4 ounces homemade egg liqueur (see Editor’s Note)
- 1 ounce salted cream (see Editor’s Note)
Garnish: grated nutmeg, cinnamon or chocolate (optional)
Directions
- In separate containers in a sous vide or hot water bath, warm the Scotch and egg liqueur to 140°F (60°C) before preparing the drink.
- Pour the whisky into a glass. (Quattro Teste uses a 200-milliliter footed flute.)
- Add the egg liqueur and stir to combine.
- Using a spoon, layer the salted cream on top.
- If using, grate nutmeg, cinnamon and/or chocolate on top of the drink.
Editor's Note
Homemade Egg Liqueur
12 egg yolks
400 grams Demerara sugar
400 milliliters full-fat milk
100 milliliters heavy cream
100 milliliters ethanol (60% ABV)
50 milliliters semisweet vermouth, preferably Astobiza
50 milliliters Pedro Ximénez sherry, preferably San Emilio Lustau
4 dashes vanilla extract
Add all ingredients to a saucepan and cook for 10 minutes at 131°F (55°C).
If foam forms on top, remove it with a spoon.
Bottle, then refrigerate. Keeps for 4 weeks.
Salted Cream
1 liter heavy cream (35% fat)
150 grams superfine sugar
3 grams sea salt
In a container, whip everything together until the mixture is combined and aerated. The cream should remain liquid.
Keeps, refrigerated, for up to 10 days.