This recipe, from Franny’s: Simple Seasonal Italian and the restaurant of the same name, is a tremendously clever blend of flavors. We’ve enjoyed more than a few, but confess that we prefer its sister cocktail, the Safe Passage, if we have lemons on hand.
The original recipe calls for Meletti, but you can use another citrusy, medium-bodied amaro like Averna or Montenegro. It also calls for Prosecco, but Champagne or any sparkling wine will be lovely. Finally, the recipe specifies Aperol rather than a less-sweet bitter citrus liqueur like Campari, and we do stick with Aperol when we make it.
Castelvetrano olives, a minimally-brined meaty green variety, are ideal here. If you’re using a saltier Spanish olive brine, use a lighter hand with your dash.
Build ingredients in a Champagne flute in the order given. Garnish with an olive and a slice of orange.
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- The Sweet Olive recipe first appeared in the Franny’s: Simple Seasonal Italian cookbook by Andrew Feinberg, Francine Stephens, and Melissa Clark