Named for the Italian revolutionary Giuseppe Garibaldi, who played a leading role in the unification of Italy, the classic recipe for this two-ingredient drink combines Campari, from Northern Italy, and fresh orange juice, a nod to Sicily in the south. This modern version features orange bitters and a pinch of salt, as well as an ounce of grapefruit juice. (If you want to skip grapefruit, you can also use five full ounces of orange juice.) Whether you make the classic or modern iteration, the key to the best Garibaldi is very fresh, very frothy citrus juice. For that, you’ll want freshly squeezed citrus and a firm, long, dry (without ice) shake, or, if you prefer, you can pulse the juice in a blender for a few seconds to aerate before adding to the glass.
- Serves: 1 person
- 1 ½ounces red bitter liqueur, such as Campari, Cappelletti or Contratto Bitter
- 3to 4 dashes orange bitters
- 4ounces fresh orange juice
- 1ounce fresh grapefruit juice
- Pinch of flaky sea salt
- Orange or grapefruit wedge or wheel, for serving
Step 1Fill a Collins or highball glass with ice, add the red bitter liqueur and the bitters.
Step 2In a shaker, without ice, add the orange and grapefruit juices, and the salt. Cover and shake vigorously for 15 to 20 seconds. Strain the cocktail into the glass and garnish with the orange or grapefruit wedge.