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.
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.