"Del Bò had been experimenting with a new concoction in his spare time, and so his manager, Erich Ciapponi, went behind the bar and made it for them. Ciapponi heated up some Vov-an Italian egg-yolk liqueur akin to zabaglione, already popular among the ski crowd in the area-spiked it with Scotch, and then topped the mixture with cold whipped cream. One of the first to taste the new house drink reportedly exclaimed, "È una bomba!" ("It's a bomb!"), because of its explosive strength."
"The first time I tried a Bombardino was at Rifugio Palù in the Valtellina region. Getting there required a two-mile uphill hike through snow. I was cold and exhausted and the lodge was in full après mode by the time I arrived. Skiers, snowboarders and hikers had stripped off top layers and packed the terrace to sip the drink from paper cups, so I opted for the same. The Bombardino was a quick hit of boozy, high-calorie energy."
The Bombardino originated in 1970s Livigno when a lodge team heated Vov, spiked it with Scotch and topped the mixture with whipped cream, prompting the exclamation "È una bomba!" that named the drink. The Bombardino became a winter après-ski staple across Italian ski areas, served hot in mountain lodges often from paper cups to warmed skiers. Contemporary preparations typically use Vov or Zabov and sometimes include brandy or rum. The drink remains a concentrated, high-calorie, boozy energy boost intended to warm and revive skiers during long days on the slopes.
Read at PUNCH
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