The Garibaldi cocktail is a simple mix of fresh orange juice and Campari, known for its bright color and refreshing taste.

This drink only takes two ingredients, but the result is smooth, bittersweet, and perfect for any time of day. I like making a Garibaldi when I want an easy drink that tastes both modern and classic.

The cocktail comes from Italy and has a history that goes back to the 19th century.

The way the bitter Campari blends with the sweet orange juice makes this recipe stand out. If you’re into drinks that are quick to whip up but still deliver great flavor, you’ll probably enjoy learning how to make a perfect Garibaldi.

Garibaldi Cocktail Recipe

I make the Garibaldi cocktail with basic tools and simple ingredients. This classic Italian drink combines fresh orange juice and Campari for a bright, bittersweet flavor.

John

Prep Time 5

Total Time 5

Serving Size

Equipment

Highball glass: I use a tall glass to showcase the color and hold enough ice.
Citrus juicer or reamer: Fresh orange juice is key, so I always juice the oranges by hand or with a small press.

Bar spoon: I use this for stirring and mixing the drink well.
Measuring jigger: Accurate measurements make a balanced cocktail.
Knife and cutting board: These help me cut the oranges safely.

Ingredients

Campari: 1½ ounces 45 ml. This Italian liqueur gives the drink its signature bitter flavor and red color.
Fresh orange juice: 4½ ounces 135 ml. I always use fresh-squeezed juice for a sweeter, softer taste.
Ice: Enough to fill the glass completely.

Orange wedge or wheel: Optional for garnish. I like to use a thin slice for a colorful finish.
Using fresh oranges makes the biggest difference.

Instructions

Add ice to a highball glass until filled to the top.

Pour 1½ ounces of Campari over the ice.
Slowly add 4½ ounces of fresh orange juice. I like to froth the juice by shaking it or stirring quickly before pouring, which makes the drink light and fluffy.
Stir gently to mix.
Garnish with an orange wedge or wheel on the rim.

Notes

I always notice that the balance of bitterness and sweetness is crucial.

If the orange juice is too tart, I add a small splash of simple syrup.

I use ripe oranges for the best flavor.

The drink should look bright, creamy, and slightly bubbly on top. Blood oranges or Cara Cara oranges add a unique color and taste.

This cocktail isn’t very strong, but it’s very refreshing.

I enjoy serving it as a brunch drink or a light aperitif. If I’m making a large batch, I juice the oranges ahead and keep the juice cold until I’m ready to mix.

Tasting Notes

When I sip a Garibaldi, I notice how smooth and light it feels.

The first taste is sweet, but not too sugary, thanks to the fresh orange juice.

The bitterness from the Campari is gentle.

It adds a bit of complexity without overpowering the fruit flavor. I like how the drink finishes clean, leaving only a refreshing citrus aftertaste.

I sometimes notice a slight herbal note, especially as the drink warms up.

The foamy top from the shaken juice makes each sip a little softer.

I find the color appealing, too—vivid orange with a hint of red from the Campari.

The aroma is mostly citrus, but if I pay attention, there’s a light scent of spices from the bitter liqueur.

On a hot day, the Garibaldi feels especially refreshing.

It’s not too strong, so I don’t get overwhelmed by alcohol.

Garibaldi Cocktail Recipe