Zabov

Zabov is an Italian egg liqueur that hails from Ferrara. It is made with a base of fresh milk and egg yolks. The combination is sweetened, fortified, and flavored, and before it is bottled, Zabov is rested for seven days. The resulting liqueur is bright yellow, creamy, and smooth.

The liqueur was released in 1946. The main idea was to create a low-proof egg liqueur—Zabov is bottled at 15% ABV—based on brandy. The name Zabov is a portmanteau of Zabaglione (Italian egg custard) and ovo (meaning egg). Apart from its use in cocktails, Zabov can be served as a well-chilled aperitif, and it can be used as a dessert ingredient.