VOV. Italian Egg Liqueur
Recipe by Silvia Baldini — The Italian version of eggnog liqueur is known as VOV, derived from the Venetian-dialect term ‘vovi,’ meaning ‘eggs.’ This energetic and boozy bomb will warm you up and invigorate you. VOV was invented in 1845 by Gian Battista Pezziol, a confectioner from Padua specializing in nougat production, which required only egg whites. Pezziol decided to use the remaining egg yolks with Marsala wine, alcohol, and sugar, creating a zabajone liqueur and energy drink tonic. Drinks made with eggs have long been considered rejuvenating; many ancient recipes attest to their special power to ‘awaken’ love, revive the sick, and boost energy in general.
Ideally, you should sip it on the rocks by a fireplace after a day on the slopes, but it’s great anytime at room temperature as a garnish for ice cream or for dipping dry biscuits when you need a pick-me-up. Take your VOV to the next level and transform it into a ‘Bombardino,’ the original Après-Ski cocktail of any Italian mountain holiday. Just add a splash of brandy, a dollop of whipped cream, and a dusting of cinnamon or cocoa powder.