The Bombardino, a traditional Alpine cocktail, is about to get its moment in the sun as the 2026 Winter Olympics bring global attention to the Dolomites. What can bartenders learn from this drink's unique history and cultural significance?
The Underrated Revenue Opportunity Behind the Bar
Walk into most bars in November and ask for a warm cocktail, and you will get one of two responses: an Espresso Martini (not warm) or a blank stare. Warm cocktails are a genuine skill gap in the industry -- and that means they are a genuine opportunity for any bartender who takes the time to learn them properly.
Warm drinks are not just seasonal novelties. They are mood-setters, high-margin items, and the kind of drinks that guests remember long after the glass is empty. A well-made Irish Coffee at the end of a cold evening is a hospitality moment. A poorly made one is a lukewarm disappointment.
This guide covers the essential warm cocktails every professional bartender should know, including proper technique, temperature management, and dairy handling.
The Fundamentals of Warm Cocktail Service
Before getting into specific recipes, a few principles apply to all warm drinks:
Temperature matters more than people think. A warm cocktail should be served between 140 and 160 degrees Fahrenheit. Below 140, it cools quickly and loses character. Above 160, it risks burning the guest and collapsing foam. A bar thermometer is worth the investment.
Pre-heat your vessel. A glass or mug that has not been pre-heated will drop the temperature of your drink by 20 to 30 degrees in the first minute. Fill the glass with boiling water, let it sit for 30 seconds, dump it out, and then build your drink. This single step is the difference between a warm drink that stays warm and one that goes cold in two minutes.
Build in layers. Most warm cocktails are built in the glass, not shaken or stirred in a separate vessel. Add ingredients in the correct order to achieve the right layering and texture.
Fresh dairy is non-negotiable. Heavy cream that has been sitting in a speed pour since Wednesday will produce inferior whipped cream and off-flavors. Use fresh cream, keep it cold until service, and whip it consistently.
Irish Coffee
The Irish Coffee is the benchmark warm cocktail -- the one every bartender is measured against. It seems simple. It is deceptively easy to get wrong.
The recipe:
- 6 oz freshly brewed hot coffee
- 1.5 oz Irish whiskey
- 1 tsp brown sugar or demerara syrup
- Lightly whipped heavy cream to float
Technique:
- Pre-heat a clear glass mug or Irish coffee glass with hot water.
- Add the sugar or syrup to the warm glass.
- Pour in the hot coffee and stir to dissolve the sugar.
- Add the Irish whiskey and stir gently.
- Float the lightly whipped cream by pouring it over the back of a spoon held just above the surface of the coffee. The cream should sit on top, not sink or mix.
The cream layer is the signature of an Irish Coffee. The traditional experience is sipping the hot whiskey-coffee through the cold cream. This requires the cream to be whipped to soft peaks -- thick enough to float, but not stiff like whipped topping. Shake the cream vigorously by hand in a sealed container for 20 to 30 seconds to achieve the right consistency.
The coffee quality matters. Use freshly brewed, properly extracted coffee. Stale or over-extracted coffee will make the drink bitter and unpleasant regardless of how good the whiskey is.
Hot Toddy
The Hot Toddy is one of the oldest and most adaptable warm cocktails in the Western canon. At its core, it is spirit, heat, sweetness, and citrus.
The classic recipe:
- 1.5 oz whiskey (Scotch, bourbon, or rye all work)
- 1 oz fresh lemon juice
- 1 tsp honey
- 4 to 6 oz hot water
- Garnish: lemon wheel with cloves, cinnamon stick
Technique:
- Pre-heat a mug or heatproof glass.
- Add honey to the warm glass and pour a small amount of hot water over it, stirring to dissolve.
- Add whiskey and lemon juice.
- Fill with hot water and stir.
- Garnish with a lemon wheel studded with cloves and a cinnamon stick.
Variations: Apple brandy with apple cider in place of water produces an outstanding autumn variation. Rum with lime and ginger syrup creates a warm variation on the Dark and Stormy profile. The Toddy formula is one of the most versatile templates in bartending.
Mulled Wine
Mulled wine is a seasonal workhorse that can be batched in large quantities and held on the bar -- making it one of the most operationally efficient warm cocktails to serve during cold months.
The base formula (serves 8-10):
- 1 bottle red wine (something fruity and affordable -- Merlot or Grenache work well)
- 2 oz brandy or dark rum (optional, adds depth)
- 2 oz orange juice or 1 sliced orange
- 2 tbsp honey or simple syrup
- 2 cinnamon sticks
- 4 whole cloves
- 2 star anise
- 1 vanilla bean (optional)
Technique:
Combine all ingredients in a saucepan over low to medium heat. Do NOT boil -- boiling off the alcohol is the most common mulled wine mistake. Heat to 160 degrees and hold at that temperature. Strain when serving. Garnish with a cinnamon stick and orange wheel.
Batch service: Keep mulled wine in a slow cooker or cambro with an immersion heater on the bar. Ladle into pre-warmed mugs for fast, consistent service.
Tom and Jerry
The Tom and Jerry is an American holiday classic that dates to the 19th century. It requires more prep than most warm cocktails -- a batter made in advance -- but the result is a rich, warming drink unlike anything else.
The batter (makes enough for 10-12 drinks):
- 6 eggs, separated
- 1 cup powdered sugar
- 1/2 tsp each: cinnamon, nutmeg, allspice
Beat egg yolks with sugar and spices until thick. Beat egg whites to stiff peaks separately. Fold together gently. Refrigerate until service.
Per drink:
- 2 tbsp batter in a pre-warmed mug
- 1 oz brandy
- 1 oz dark rum
- Hot milk or hot water to fill
- Freshly grated nutmeg to garnish
Stir the batter with the spirits before adding the hot liquid. The result should be frothy, rich, and aromatic.
The Bombardino
The Bombardino is a traditional warm cocktail from the Italian Alps, where it has been served at ski resorts and mountain refuges for generations. It combines egg liqueur (advocaat or a similar product) with brandy or rum and warm milk or espresso.
The recipe:
- 2 oz advocaat (egg liqueur)
- 1.5 oz brandy or dark rum
- 2 oz warm milk or a shot of espresso
- Whipped cream to top
- Cinnamon or cocoa to garnish
Technique:
Warm the advocaat gently -- it does not need to be boiling hot, just warm. Combine with the spirit and warm milk in a pre-heated glass. Top with whipped cream and a dusting of cinnamon.
The Bombardino is creamy, sweet, and very approachable for guests who are new to warm cocktails.
Cafe Correcto (Caffe Corretto)
The simplest warm cocktail on this list, the Cafe Correcto is espresso "corrected" with a pour of spirit. It is a classic in Italy and Spain and one of the fastest warm drinks to execute.
The recipe:
- 1 shot (1 to 1.5 oz) fresh espresso
- 0.5 to 1 oz grappa, brandy, Sambuca, or whiskey
Pour the espresso into a pre-warmed small cup or demitasse. Add the spirit. That is the entire drink.
The key is using a fresh, high-quality espresso shot and serving immediately. A Cafe Correcto made with a cold or stale shot of espresso is undrinkable.
Building a Seasonal Warm Cocktail Menu
If your bar operates in a cold-weather market, a seasonal warm cocktail menu can meaningfully increase check averages from October through March. A focused selection of three to five warm drinks -- each pre-batchable where possible -- adds a premium tier to your offerings with high perceived value and strong margins.
The equipment investment is minimal: a small slow cooker or induction burner, a bar thermometer, and a quality cream shaker. The skills are learnable in an afternoon with proper guidance.
Learn Every Category at ABC Bartending College
Warm cocktails are just one category in a professional bartender's complete toolkit. At ABC Bartending College, our programs cover the full range of bar skills -- from classic cocktails to seasonal menus, spirits knowledge to professional service standards. Find a location near you and get trained by instructors who work in the industry.
