Christmas

Nardini Spritz

November 10, 2013
Photo by Molly Wizenberg
Author Notes

Make sure your prosecco is good and cold! (Nobody likes a warm Nardini Spritz.) —MollyandBrandon

  • Serves 1
Ingredients
  • 3/4 ounce Amaro Nardini
  • 3 ounces prosecco (or cava)
  • 1 orange twist
In This Recipe
Directions
  1. Put the Amaro Nardini in a champagne flute or coupe. Slowly pour in the prosecco. Garnish with an orange twist.

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Review
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.