soberandhungry's Blog

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Italian Sugar Cubes of Fire – Zuccherini

We were offered these sweet treats as a digestive after our meal on the slopes at Waikiki. Colourful blueberry & cinnamon, lemon & mint and raspberry sugar cubes were brought out on a plate and then flambéed, before we blew them out (this took some puff) and ate them whilst still hot. The sugar cubes were boozy … very boozy… they were however, out done by the incredible cheek numbing sensation that was brought on by the blueberries … the blueberries were pure alcohol.

Zuccherini

I have done a bit of research into the recipe. The cubes are made by placing dry sugar cubes into a jar with various herbs and spices and are topped with 95% ethyl alcohol. After leaving the jar for several weeks in a cool dark room, they are ready to blow your mind.

Not sure I would generally recommend consuming 95% ethyl alcohol, it did make it easier to dance in my ski boots though!

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Bombardino – an Italian pick me up

Today is the first day back at work after a Skiing / Snowboarding holiday to Bardonecchia; a small Italian resort on the border of France. As 11am struck there was only one thing on my mind “I want a Bombardino”. 

Bombardino is more than a drink to warm you up, it is the courage to get down a red slope or the strength needed to continue on after you have injured yourself. And, it is so delicious, that it turned a non coffee drinker, into a coffee lover in an instant. It is made by mixing one part Brandy, one part Vov (an egg-based liqueur) and one part espresso and is served hot and with whipped cream on top.

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We sampled a few Bombardino’s whilst we were there – however, the best one was found on the slopes of Jafferau in a restaurant called “Il Belvedere” named after the red run that it is situated on. It surpassed the others in balance of flavours, temperature (we had one that was cold), presentation and size (it was as big as my fist).

For an afternoon, we ruled the piste.