The Garibaldi — A Simple Yet Striking Aperitivo
SERVES: 1
I’ve long adored the timeless pairing of Campari and orange, but the first time I experienced the Garibaldi was at Camparino Bar in Milan. Sipping it there — standing at the counter, gazing at the Duomo bathed in the late afternoon glow — it felt like a perfect Milanese moment. The drink itself is uncomplicated and chic — a bright, coral-hued blend of bitter and sweet, with Campari’s herbal complexity tempered by the lush brightness of freshly aerated orange juice.
Named after Giuseppe Garibaldi, the Italian general and revolutionary who played a pivotal role in the unification of Italy, the radiant red-orange drink is a nod to the crimson shirts worn by Garibaldi’s followers, the Garibaldini. Even its ingredients speak of unity — Campari, born in the north, and oranges, a gift from Sicily in the south — blended together in perfect balance.
Simple yet sophisticated, this striking aperitivo is best made with freshly squeezed orange juice, whipped until airy and soft, giving the drink its signature creamy, cloud-like texture. Pour it over ice, crown with an orange wedge and let its bright, citrusy notes transport you straight to Italy.
INGREDIENTS
1 1/2 ounces Campari
4 ounces Freshly squeezed orange juice
Orange wedge
METHOD
Fill a Tom Collins glass with ice cubes.
Using a powerful blender (my preference) or handheld milk frother, blend or froth, without ice, at high speed until aerated and ‘fluffy.’
Add Campari to the glass, then add ‘fluffy’ orange juice, and stir to combine.
Garnish with an orange wedge.
Cin-Cin!
NOTES
Use freshly squeezed orange juice and blend, froth or shake it vigorously to achieve the perfect, velvety texture. Blood oranges will give a richer, more dramatic color, while standard oranges provide that classic balance of sweet and tart.
SHOP THE STORY
