Bellabomba Egg Liqueur – 200ml

Bellabomba Egg Liqueur, two hundred milliliters to bring along

Marzadro’s Bellabomba egg liqueur is a thick, creamy mountain liqueur made from Trentino milk, egg yolk, and rum. Pleasantly mild at 17% vol., it can be enjoyed cold from a glass or hot with a dollop of whipped cream. Presented here in a small 200 ml bottle.

The Bellabomba Egg Liqueur in 200 milliliters is the perfect bottle for gifting: the Bombardino from Distilleria Marzadro, made with Trentino milk, egg yolk, and rum. At 17% vol., it remains mild, and its size means it fits into any bag, making it a thoughtful gift without overcomplicating things.

In the glass, Bellabomba is a vibrant yellow; on the palate, it is sweet, creamy, and wintery – with the rum providing a warm finish. Two or three small glasses, and the bottle has served its purpose.

The bottle you bring along

Two hundred milliliters is the ideal format for a visit – large enough to share, yet small enough not to feel like an obligation.

If you have been invited for dinner and don't want to bring wine, this is the right choice: Bellabomba is perfect after a meal, and if the host doesn't open it, it stores easily in the fridge. It also works as a great add-on to a larger gift, and in a winter gift basket, it sits alongside gingerbread as if it were designed for it.

Expect four shots of Bombardino if you serve it hot, or a small round of drinks after dinner. For those who just want a taste, try the miniature version with five centiliters.

At 17% vol., it is also ideal for groups where not everyone drinks spirits – an egg liqueur is very approachable. That is exactly why it appears on coffee tables that otherwise wouldn't feature alcohol, and why it works so well as a gift for people whose tastes you don't know well.

Milk, egg yolk, rum

Three ingredients make up the Bombardino – and you can taste all three.

The milk comes from Trentino and forms the base; the egg yolk binds the ingredients and gives the liqueur its thick, yellow consistency; and the rum provides the warmth you crave in the evening. Marzadro attributes the fresh, characteristic flavors of the mountains to their liqueurs – here, that simply means: milk from the valley, rum from afar.

The fact that a grappa distillery makes it makes sense when you consider where they are based: in Trentino, people come off the slopes in winter, and they need something on the table. Bellabomba is Marzadro’s answer to that.

Between the miniature and the liter bottle

The same Bellabomba is available in four sizes – the recipe remains the same.

Above this 200-milliliter size are the 500 ml bottle for the kitchen and the 1-liter bottle for larger gatherings. And in the Crema Alpina miniature set, it features as the fifth bottle alongside Nocciola, Pistacchio, Limone, and Limoncino – in case you want to gift several of the house's liqueurs at once.

Distilling and mixing take place in Nogaredo in the Adige Valley, not far from Lake Garda. Sabina Marzadro began distilling there in 1949, and over 75 years later, Andrea, Anna, and Stefano Marzadro continue to run the business as a family operation, just as Sabina established it. If you are vacationing by the lake, you can visit the distillery.

At eight degrees, the rum stays in the background

Serve cold at 8 to 10 degrees in a small glass – this keeps the rum in the background. Served hot, it becomes a Bombardino: heat slowly, do not let it boil, pour into a thick-walled mug, top with whipped cream, and dust with bitter cocoa powder. Over vanilla ice cream, it replaces sauce. Once opened, it should be kept in the refrigerator, unlike the distillery's grappa – it will keep for a few weeks, though at 200 milliliters, that is a fairly theoretical limit.