Richard Olney taught Kermit the virtues of the daily apéro. “We would embrace in the French style, then sit down under his arbor of grape vines for an apéritif. As the sun sank lower and lower, a bowl of black olives would appear, slices of saucisson, and iced radishes with butter and salt. The wine flowed, as did the conversation.” Here are two Kermit-approved sparklers and two Vermouths that offer many possibilities at apéro hour, on their own or in various combinations.