The December issue of La Cucina Italiana, features Frasca's recipe for the Bombardino, an eggnog-like apres ski cocktail popularized in the Italian Alps. Rich and strong, with notes of French toast, the Bombardino is traditionally made with advocaat, an eggnog-like brandy liqueur or many variations on the same Zabaglione-like liqueur. At Frasca, bartender Allison Anderson makes her Bombardino with Marsala, eggs, sugar, milk, vanilla, heavy cream, and Germain-Robin Brandy. [La Cucina Italiana]
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