The idea for the liqueur was conceived in 1845 by Gian Battista Pezziol, a pastry chef from Padua, Italy. According to stories, he decided to use the egg yolks left over after making nougat and then created 'VOV'. The name of the drink comes from the word 'vovi', which means 'eggs' in Venetian dialect. The liqueur is made according to the original recipe using egg yolks, Marsala wine and sugar, without any colouring or preservatives. The drink has a thick, unmistakable and easily identifiable taste. "VOV' liqueur comes in a striking white bottle which resembles an eggshell. The liqueur should be shaken before consumption. It can be consumed hot or cold, on the rocks, as a garnish for espresso and in desserts. For a delicious dessert, the drink can be warmed, flavoured with whipped cream and sprinkled with cinnamon or bitter cocoa. The most famous cocktail made with this liqueur is the 'Bombardino', which is made by warming up the 'VOV' and adding a little rum and garnishing with whipped cream. Alk. 17,8%. 700ml. 

Cocktail I VOV YOU
1.5 oz VOV liqueur, 1 oz vodka, 1 oz espresso
Place all ingredients in a shaker, shake vigorously and pour into a double cocktail glass. Sprinkle the rim with cocoa powder and serve cold.