Garibaldi
A bittersweet Campari drink with freshly squeezed, whipped orange juice for a light, fluffy foam.
Ingredients
- Campari45 ml
- Orange juice, freshly squeezed and whipped until airy120 ml
- Simple syrup, to taste, if the oranges are too tart (1 part Sugar, 1 part Water)10 ml
- Orange, for garnish, preferably blood orange (optional)1 wedge
Method
- Juice fresh oranges and whip the juice for 15–30 seconds with a blender, hand mixer or high-speed juicer until light and airy.
- Fill a highball glass right to the top with ice cubes.
- Pour Campari over the ice, add the airy orange juice and stir gently.
- Taste; if the oranges are very tart, stir in a little simple syrup.
- Garnish with an orange wedge or slice and serve at once while the foam remains.
Dante NYC
About this drink
The Garibaldi is named for the Italian general Giuseppe Garibaldi and has long been a simple Italian bar drink of Campari and orange juice. New York’s Dante bar modernised it in the 2010s by whipping the orange juice until airy, giving the bittersweet cocktail a creamy, almost foamy body. Today, this ‘fluffy’ version has become the standard in cocktail bars worldwide.
Questions and answers
Why is the orange juice whipped before it goes into the glass?
Whipping makes the juice light and airy, so it sits neatly on top of the Campari rather than simply sinking heavily to the bottom. It gives the drink a prettier, fuller surface.
Which orange juice makes the best Garibaldi?
Freshly squeezed is clearly best — it has a natural sweetness and acidity bottled juice rarely matches. If it is very tart, a small splash of syrup can restore the balance.
