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- Garibaldi with Campari and orange
Garibaldi with Campari and orange
Ingredients
Step by step process
Preparation
- 1
Make Garibaldi with two key ingredients: Campari and fresh orange juice. Chill the glasses and the Campari in the fridge. Wash the juicing oranges well and squeeze 600 ml of fresh juice into a carafe. The juice should retain some pulp.
- 2
Shake the juice briefly and vigorously in a lidded container or whisk it in the carafe to aerate it and create a light foam.
- 3
Fill the glasses with ice. Cut a few thin orange slices for garnish.
Mixing
- 4
Measure 45 ml Campari into each glass and pour it over the ice.
- 5
Top up with 120-150 ml of the aerated orange juice depending on glass size. Stir briefly and gently with a bar spoon to combine the layers while keeping the foam on top.
Serving
- 6
Garnish with an orange slice on the rim or a twist of peel. Serve immediately as a light aperitif.
More tips:
Ripe, sweet oranges work best. If yours are more tart, add some blood orange juice for fuller flavor and color.
For an extra fluffy texture, briefly blend the juice with an immersion blender and pour immediately. The foam will hold for a few minutes.
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Topic: Italian Cuisine
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