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Author Notes: This recipe was created Kenaniah Bystrom, bar manager of Essex, and inspired by a cocktail from Franny's, of Brooklyn, New York. - MollyandBrandon
- 1 ounce Amaro Nardini
- 1/4 ounce Aperol
- 1/4 ounce freshly squeezed lemon juice
- 1/4 ounce brine from Castelvetrano olives
- 2 1/2 ounces Prosecco, or other sparkling wine
- 2 Castelvetrano olives, for garnish
- In a cocktail shaker, combine the Amaro Nardini, Aperol, lemon juice, and olive brine. Add ice, and shake vigorously for five seconds. Strain into a coupe or flute; then add the prosecco. Garnish with two olives.
- This recipe is a Community Pick!