The Garibaldi is an Italian classic that was little-known elsewhere, until NYC bar Dante added it to their menu. Dante’s version is served with a special technique: the oranges are juiced immediately before serving in a juicer that whips and aerates the fruit as it is juiced, lending a wonderfully “fluffy” texture.
If you don’t have a fancy high-powered juicer, you can replicate the effect in a standard kitchen blender – just toss in both ingredients and blend on high speed until it’s suitably fluffed. Or you can just shake it up, or even just stir it – the Garibaldi is a delicious drink, no matter how you mix it.
Campari is the go-to bitter citrus apéritif for a Garibaldi, but it’s a wonderful canvas for other options, like Gran Classico or even Aperol (although it will be a sweeter drink overall).
Add both ingredients to a blender or shaker, and blend or shake until fully mixed and frothy. Stain into a tall, ice-filled glass. Garnish with an orange wedge.
- The Garibaldi at Tales of the Cocktail Foundation