Serve in aHighball (max 10oz/300ml)
Orange wedge rested across rim
How to make:
Squeeze orange juice using pillar or elbow press and fine strain to remove any flesh. Then blend the freshly squeezed juice at high speed (without ice) to make "fluffy". Pour Campari, sugar syrup and half of the orange juice into glass over 2 cubes of ice and STIR. Fill glass with more ice (3 cubes) and fill with rest of fluffy orange juice.
|1 1/2 fl oz||Italian red bitter liqueur|
|1/12 fl oz||Sugar syrup (rich) 2 sugar to 1 water|
|4 fl oz||Orange juice (freshly squeezed)|
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
A fabulous brunch cocktail.
How you squeeze (and blend) your oranges is key to achieving the "fluffy" orange juice that makes this drink special. At New York City's Dante (World's Best Bar 2019) they famously use a high-speed Breville juicer which aerates the juice. Alternatively, juicing with a pillar or elbow press adds bitter zesty oils from the skin to the juice, hence our use of a smidgen of sugar syrup to balance.
Named after the famous revolutionary general who helped liberate and reunify Italy, the Garibaldi appears on cocktail lists throughout Italy. This little known classic was brilliantly revitalised by Naren Young for the re-launch of New York City's Dante in October 2015 and remains a must-try cocktail at this World's 50 Best Best Bar.
There are approximately 38 calories in one serving of Garibaldi.