The Garibaldi Spritz is a sparkling twist on an Italian classic by Talia Baiocchi, editor-in-chief at the Punch website and co-author of Spritz, a fabulous compendium of aperitivo cocktails.
It’s a wonderful intro to bitter citrus liqueurs for folks who typically find Campari and others in that family to be too bitter. The orange juice and sparkling wine (Baiocchi calls for prosecco) take the edge off the bitter, making into a lovely, low-proof, brunch-style sipper.
This can be made with Aperol, as well – but take care to pair it with a very dry sparkling wine, to keep it from skewing too sweet.
