Garibaldi
4.9 425 ratings
Ingredients
How to make
Serve in a highball (max 10oz/300ml)
Prepare
- 1 Select and pre-chill a HIGHBALL (MAX 10OZ/300ML) GLASS.
- 2 Prepare garnish of orange wedge.
Method
- 3 Squeeze orange juice using pillar or elbow press and fine strain to remove any flesh.
- 4 DRY BLEND the freshly squeezed juice at high speed (without ice) to make 'fluffy'.
- 5 Pour bitter liqueur, sugar syrup and half of the orange juice into glass over 2 cubes of ice and STIR.
- 6 Fill glass with more ice (3 cubes) and fill with rest of fluffy orange juice.
Garnish
- 7 Garnish with orange wedge rested across rim.
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Flavour profile
5.3% alc./vol. · 0.6 standard drinks · 169 calories
History
This is a wonderful cocktail for brunch. The key to achieving the "fluffy" orange juice that makes this drink distinctive lies in how you squeeze and blend your oranges. At Dante in New York City (World's Best Bar 2019), they famously use a high-speed Breville juicer for aeration. Alternatively, using a pillar or elbow press incorporates bitter, zesty oils from the orange peel into the juice, hence the addition of a small amount of sugar syrup to achieve balance.
The Garibaldi is named in honor of the famed revolutionary general credited with the liberation and reunification of Italy. This classic, though not widely recognized, was skillfully revived by Naren Young. This occurred in October 2015, coinciding with the relaunch of Dante in New York City. The Garibaldi continues to be a signature drink at this establishment, recognized as one of the World's 50 Best Bars.