VOV

VOV is an Italian egg liqueur that was invented in 1845 by a confectioner Gian Battista Pezziol. He used the surplus of egg yolks left from his nougat business, and he combined them with Marsala and sugar to create this creamy, sweet liqueur.

His concoction was an immediate success, and it was even favored by the Austrian court. The drink was first marketed as vovi, which in Venetian dialect translates as eggs, and when it gained international recognition, it was shortened to VOV.

It has 17.8% ABV, and it comes in a signature white bottle. VOV can be served neat, at room temperature or chilled, but it is probably best known as the ingredient in Bombardino—the most popular Italian après-ski drink.