2 ratings

Golden Espresso Bellini

Prosecco and coffee, what could be finer?

Is there anything more Hollywood than rich gold mixed with a shot or two of caffeine to pump you up? This spin on the Bellini, crafted by Enzo Cangemi of NYC's Casa Apicii, has all of that and more.

This recipe is courtesy of Santa Margherita.



For the coffee syrup:

  • 1/2 Cup sugar
  • 1/2 Cup water
  • Ground coffee

For the cocktail:

  • 3/4 Ounces Frengelico
  • 3 Dashes of chocolate mole bitters
  • 1 Teaspoon coffee syrup
  • Prosecco, preferably Santa Margherita Prosecco Superiore
  • Lemon twist, for garnish


For the coffee syrup:

Boil sugar and water together for about 5 minutes and pour over ground coffee.

Let it stand until cool and then strain.

For the cocktail:

Combine the Frangelico, chocolate mole bitter, and coffee syrup.

Pour into a Champagne flute.

Top with prosecco.

Garnish with a lemon twist.