Garibaldi
Ingredients
- 1 1⁄2 oz Italian red bitter liqueur
- 1⁄12 oz Sugar syrup 'rich'
- 4 oz Orange juice
Method
Glassware:
Serve in a Highball (max 10oz/300ml)
Prepare:
- Select and pre-chill a HIGHBALL (MAX 10OZ/300ML) GLASS.
- Prepare garnish of orange wedge.
Method:
- Squeeze orange juice using pillar or elbow press and fine strain to remove any flesh.
- DRY BLEND the freshly squeezed juice at high speed (without ice) to make "fluffy".
- Pour bitter liqueur, sugar syrup and half of the orange juice into glass over 2 cubes of ice and STIR.
- Fill glass with more ice (3 cubes) and fill with rest of fluffy orange juice.
Garnish:
- Garnish with orange wedge rested across rim.
Nutrition:
One serving of Garibaldi contains 169 calories
History:
Named after the famous revolutionary general who helped liberate and reunify Italy, the Garibaldi appears on cocktail lists throughout Italy. This little-known classic was brilliantly revitalised by Naren Young for the re-launch of New York City's Dante in October 2015 and remains a must-try cocktail at this World's 50 Best Best Bar.
Review:
A fabulous brunch cocktail.
How you squeeze (and blend) your oranges is key to achieving the "fluffy" orange juice that makes this drink special. At New York City's Dante (World's Best Bar 2019) they famously use a high-speed Breville juicer which aerates the juice. Alternatively, juicing with a pillar or elbow press adds bitter zesty oils from the skin to the juice, hence our use of a smidgen of sugar syrup to balance.
