This recipe was created Kenaniah Bystrom, bar manager of Essex, and inspired by a cocktail from Franny's, of Brooklyn, New York. —MollyandBrandon
freshly squeezed lemon juice
brine from Castelvetrano olives
2 1/2 ounces
Prosecco, or other sparkling wine
Castelvetrano olives, for garnish
In This Recipe
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.
Brandon and Molly met because of a mutual interest in food - or, more specifically, when Brandon read Molly's food blog Orangette and sent her an e-mail that included some very effective compliments. The better part of a decade later, they co-own and run the restaurant Delancey and its sibling Essex, in Seattle. Brandon is the chef of both, and when he's not manning the wood-burning oven, he likes to make things from scratch that more sane people would probably buy, like mustard, vinegars, pretzels, and obscurely flavored liqueurs. Molly is the manager / Organizer of All Things at Delancey and Essex, and she is also the author of the New York Times bestseller A Homemade Life and the forthcoming memoir Delancey. They have a young daughter named June, who is excitedly crawling toward the refrigerator as Molly types this sentence, and two dogs named Jack and Alice.