It's Cocktail Hour! The Garibaldi

It must be time for a cocktail and this one comes once again thanks to those good folk at Bar Centrale, where it features on the cocktail menu.  With its Italian name you might think it originated there but in fact this two ingredient cocktail originally comes from the legendary Dante in New York, one of the world's most prestigious cocktail destinations.

And I say “two-ingredient” cocktail but it in fact requires three ingredients: Campari, orange juice, and a high-speed blender. Yep, enough of those health options, use that blender for something really useful – cocktails! The combination of sweet orange and bitter Campari is lovely but it's the blender that really makes a Garibaldi...

Who would have thought that simply aerating the orange juice in a blender would make such a difference? It's a thing of real beauty and oh so easy to make. Especially if you buy your "freshly squeezed” orange juice rather than actually squeezing it. I realise this sounds a little unlikely but, trust me, you'll never drink another Bloody Mary for breakfast after discovering “fluffy orange”.

GARIBALDI 

 

Ingredients

• 60ml Campari
• 160ml fresh orange juice
• 5 or 10 or 20ml sugar syrup (50/50 sugar/water) (optional)

Method

• Put the ingredients in a high-speed blender. Blend for 30 seconds. 
• Pour into an ice-filled glass. 
• Drink quickly since the orange will lose “air”.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

NOTE: I add a little sugar syrup because most “freshly-squeezed” orange juice that you buy pre-squeezed taste a bit “pithy” to me and not quite as sweet and pure as one would like. A little sugar syrup helps. With that particular juice in the pic I use 20ml sugar syrup. Of course, freshly squeezing your oranges is the best solution, assuming you are less lazy than me.

FINAL NOTE: Yes, you can do this with a stick blender!

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