Belmar Special

Inspired by San Sabino chef/owner Scott Tacinelli’s summers spent slurping classic Mind Eraser cocktails in the sun on the Jersey Shore, the Belmar Special is a cocktail that truly offers something for everyone: There’s a kick of caffeine that will appeal to the Espresso Martini crowd, a touch of amaro for folks who simply can’t end a night without a digestif, and both lemon and orange zest, because why not? 

At the restaurant, the Belmar Special is made with an infused vodka that calls for both unsweetened coconut flakes and dried chicory root. The team there also adds a drop of yucca extract to create froth and texture. Our simplified take channels the tropical, bittersweet flavor that makes this drink such a warm-weather hit, while requiring slightly less preparation. 

What makes the Belmar Special work?

This refreshing coffee cocktail draws inspiration from The Mind Eraser, a retro drink that peaked in popularity during glorious 1980s, which falls somewhere between a long Espresso Martini and a Black Russian. 

“We incorporate an American amaro from Los Angeles called Amaro Angeleno, which is very citrus-forward, “ says Angie Rito, chef/owner at San Sabino. “Citrus pairs well with coconut and is often paired with coffee in an Italian-American context, [such as] a lemon twist served with espresso.” 

Rito explains that the chicory notes in the drink are inspired by Café du Monde, which famously serves chicory-laced coffee in New Orleans. Our riff calls for Grady’s Cold Brew, which also includes chicory and spices in their blend. Créme de cacao and a splash of coconut water add a balanced sweetness to the drink.