Author Notes
Make sure your prosecco is good and cold! (Nobody likes a warm Nardini Spritz.) —MollyandBrandon
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Ingredients
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3/4 ounce
Amaro Nardini
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3 ounces
prosecco (or cava)
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1
orange twist
Directions
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Put the Amaro Nardini in a champagne flute or coupe. Slowly pour in the prosecco. Garnish with an orange twist.
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.
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