Based on an Americano cocktail I had at Martínez in Barcelona, this is a great cocktail to have on hand when you’re hovering over something on the stove that needs your constant attention. It’s refreshing and low in alcohol, so it’s also a good option for brunch or a nightcap with your favorite bartender. Though it seems strange, the addition of the olive gives the cocktail a slight brininess that brings out the herbaceous essences of the Vermouth and Aperol. —A. H. G. Clements
Dolin Vermouth de Chambéry Blanc
Topo Chico Mineral Water (or Plain Seltzer Water)
Wedge of Orange
Olive (I prefer Whole Foods 365 Organic Green Olives)
In This Recipe
Add Aperol and Vermouth to double old fashioned glass, then add 4-5 cubes of ice and top with Topo Chico. Put olive on a toothpick and use to stir. Garnish with orange wedge.