The Garibaldi cocktail is an extraordinary simple two-ingredient cocktail, but one that tastes more interesting than it is. It is a classic Italian aperitivo made with Campari and freshly squeezed orange. The orange juice is blended at high speed without ice to make it fluffy.
Traditionally composed of equal parts Campari and orange juice, more recent recipes of the Garibaldi have upped the orange juice for a longer, more refreshing drink. In my recipe, I am doing just that, with less Campari and more of orange juice and I also add some sugar cane syrupd to balance any zesty oils that end up in the juice.
- 45 ml/ 1 ½ oz. Campari
- 2 ml/ ⅛ sugar cane syrup
- 120 ml/ 4 oz. freshly squeezed orange juice
- Squeeze fresh orange juice.
- Blend the juice for fluffy consistency.
- Fill a glass half with ice cubes.
- Add the Campari and half of the orange juice.
- Stir slightly.
- Add the rest of the orange juice.
- Garnish with an orange wheel.
Use a mixer or milk frother to make the orange juice “fluffy”. For the Garibaldi cocktail, the juice is mixed at high speed, which aerates it and gives it a thick and fluffy consistency.
- Campari | USA | UK* | Germany*
- Sugar cane syrup | USA* | UK* | Germany*
- Glasses | USA* | UK* | Germany*