Buzz
Good news, folks: citrus season is here, and it’s my absolute favorite time of year for fruits. While many are crazy about berries, every winter I make it my goal to indulge in every clementine, satsuma, kumquat, and unique lime I can find, all while diving into the world of citrus hybrids. It’s the perfect season to experiment with cocktails, especially those traditionally made with orange juice.
The Garibaldi is one of these cocktails. It’s wonderfully simple—just Campari and orange juice—so the key to its success lies in the quality of the juice. Fresh-squeezed orange juice is fantastic, but I especially love tangerine (when I’m in the mood for something sweet) or ruby red grapefruit (if I want a tart twist). If your juice happens to be too tart, a bar spoon of simple syrup can help, but during citrus season, this is rarely a problem.
While you can make a Garibaldi directly in a highball glass by stirring the ingredients with ice, the best method is to aerate the juice in a blender until it’s nice and frothy, then pour it over the deep red Campari to create a beautiful sunset effect. (The drink’s red color is a tribute to Garibaldi’s redshirted guerrillas—how cool is that?) It’s visually stunning, incredibly tasty, and a perfect way to brighten up any winter brunch. To make it, you’ll need:
4 ounces of your preferred citrus juice
1 1/2 ounces of Campari
1 bar spoon of simple syrup (optional)
Combine Campari and simple syrup in a highball glass and stir. Pour the juice into a high-powered blender and blend until it's light and frothy. Add half of the juice to the glass with Campari, stir well, then fill the glass with ice. Top off with the remaining juice and enjoy.
