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
ounce Amaro Nardini
ounce freshly squeezed lemon juice
ounce brine from Castelvetrano olives
ounces Prosecco, or other sparkling wine
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.
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