Safe Passage

Kenaniah Bystrom, Essex | Seattle, WA

A salty and bitter twist on a traditional spritz from the amaro-loving owner of Seattle’s Delancey and its neighboring cocktail bar, Essex.


Serving: 1

  • 1 ounce Amaro Nardini
  • 1/4 ounce Aperol
  • 1/4 ounce lemon juice
  • 1/4 ounce olive brine from Castelvetrano olives
  • 2 1/2 ounce prosecco, or other sparkling wine

Garnish: 2 Castelvetrano olives

  1. Add Amaro Nardini, Aperol, lemon juice and olive brine to a cocktail shaker.
  2. Add ice and shake until chilled.
  3. Strain into a chilled coupe or cocktail glass.
  4. Top with prosecco or sparkling wine, and garnish with olives.