Vov looks like something a clown would have to nurse to get through his next birthday party, but in reality, it’s an exotic Italian cream liqueur. This “traditional Italian Zabajone Cream Liqueur is made from egg yolks, sugar, and the highest quality, aged Sicilian Marsala Superiore,” per the Molinari family, which imports it to the U.S. Here’s more backstory on the stuff:
Italy’s #1 selling liqueur, VOV was created in 1845 by Gian Battista Pezziol, a confectioner and nougat specialist from Padua. Looking for a way to use the leftover egg yolks from his nougat-making process, Pezziol mixed them with Marsala wine, alcohol and sugar to make an energy drink, a popular trend at the time. He named the beverage VOV, short for “vovi,” the Venetian word for eggs. An immediate success, the drink won a silver medal in 1856. That same year, the Archduke of the Court of Vienna issued a patent with the royal double headed eagle. The spirit remained prevalent into the 20th century and was consumed by the troops during World War II for its energizing properties. VOV is the perfect substitute for modern and classic cocktails that call for a fresh egg.
How do you drink it? Warm or cold, neat or on the rocks, or in cocktails, the bottle tells us. Some people put it in coffee, I’m told. As it’s similar to an advocaat, try it in a Bombardino cocktail — half brandy or rum, half Vov. (You can add whipped cream and/or coffee if you like.)
Well, it sure does look disgusting. An opaque and milky off-white in color, the mind reels at all the negative connotations one can draw with reality and this stuff. It’s intensely sticky. Get one drop on your hands and you’ll need to scrub them. Don’t be afraid of the soap.
On the nose, it’s mainly driven by intense sugar — like a creme brulee plus some cinnamon notes — but with a sharp/sour citrus edge reminiscent of baby vomit. Notes of licorice and burnt butter bubble up in time. The body is where the egg yolk starts to really show, gooey and, indeed, intensely eggy, adding in notes of sticky sugar syrup and marshmallow, lemon peel, and a winey influence driven by the Madeira. The body isn’t as thick as you’d think, and the slight wateriness adds to an overall weak impression when served neat. The finish is absolutely mouth-coating, sickly sweet-and-sour and simply impossible to shake for a solid five to ten minutes after taking a sip.
Few people probably drink Vov like this, so I tried it with rum and ice. It’s a considerable improvement, but the funky nose seems somehow stronger and the sour aftertaste still lingers. Now I’m not a guy who’s ever enjoyed a cup of eggnog, so I can see how Vov would not exactly be my cup of tea. But still, Vov has got to be the very definition of an acquired taste.
Eggnog fans, dig right in — and let the hating begin.
D- / $27 (1 liter) / vovzabajone.com
Update 9/6/2015: Unthrilled with this review, the Vov folks sent me a shopping list and a number of cocktail recipes that would showcase how well Vov worked as a mixer. I made all four of the following with a fresh bottle of Vov and can absolutely attest that cocktails like this are a marked improvement over Vov on its own. That said, some of these are more successful than others, particularly the Orange Julius-like Arancia Fizz and the surprising, foamy, sweet-and-sour-infused Fluffy Vov. If you’ve got some Vov sitting around and don’t know what to do with it, give one of these a try tonight.
2 oz. VOV
2 oz. Orange juice
3 oz. Sparkling orange soda or ginger ale
Add ingredients to a highball glass filled with ice and roll (empty contents back and forth between a shaker tin and the highball glass until well mixed). Garnish with an orange slice.
Created by Tim Cooper
1.5 oz VOV
2 Orange half wheels
4 oz Club Soda
Mash the orange slices with a muddler or bar spoon in the bottom of a Collins glass. Add Vov, ice and club soda. Stir. Garnish with an orange half wheel.
Created by Tim Cooper
1.5 oz VOV
1.5 oz Pineapple juice
1.75 oz Unsweetened Almond Milk
2 dashes Angostura bitters (optional)
Freshly grated cinnamon
Place all ingredients into a mixing glass and shake with ice. Strain over new ice into a wine glass. Garnish with a pineapple leaf & freshly grated cinnamon. This drink can also be blended.
Created by Lucinda Sterling
2 oz gin
1 oz VOV
1 oz heavy cream
3/4 oz fresh lemon/lime juice
Few drops orange blossom water
Shake all ingredients with ice, strain into a fizz glass, without ice, and top with club soda.
- Blood Orange Liqueur Recipes from Jackie Patterson
- 4th of July Cocktail Recipes, 2014 Edition
- Review: Crop Organic Meyer Lemon Vodka
- Recipe: Father’s Day Cocktails 2014