Garibaldi with a dried orange wheel.
The Garibaldi is two ingredients pretending to be more. Campari and orange juice, but the orange has to be "fluffy", aerated until it's light and almost foamy. Get that right and a bitter aperitif and a glass of juice become something that tastes engineered. A drink named after a man who united Italy, made from the bitter north and the sweet south.
The dried orange sits on top and tells you what's in the glass before you taste it. A fresh slice would just sink into the foam and dull it.
What you'll need
- 45ml Campari
- 120ml fresh orange juice
- 1 dried orange wheel
- Ice, to fill
How to make it
- Pour the Campari into a tall glass filled with ice.
- Run the orange juice through a juicer on a fine setting, or whip it hard in a shaker without ice for 10 seconds. You want it light and aerated, not flat.
- Pour the fluffy juice gently over the Campari so it sits in a bright orange layer.
- Don't stir. The fade from red to orange is half the point.
- Float a dried orange wheel on the surface.
Why dried beats fresh here
This drink is about texture, that fluffy, aerated juice sitting on bitter Campari. Drop a fresh orange slice on top and it punches straight through the foam, sinks, and drags the lightness down with it.
A dried wheel weighs almost nothing, so it rests on the surface without collapsing the texture you just built. It holds a clean orange edge against the red below and keeps its shape long after a fresh slice would have gone limp.
Use the Orange jar, about 25 wheels, enough for a whole season of lazy afternoon Garibaldis.