Garibaldi Is the Perfect Cocktail for Winter Brunch
Great news friends: this is citrus season, my favorite fruit season. Some people go for bananas for berries, but every winter I make it my goal to eat every clementine, satsuma, kumquat and incomprehensible lime that I can get my hands on, as well as explore the wild world of citrus hybrids. This is an especially interesting time to play with cocktails, especially those traditionally prepared with orange juice.
Garibaldi is one such cocktail. It’s very simple – nothing short of Campari and OJ – so the success of the drink largely depends on your juice. Freshly squeezed orange juice is great, but my personal favorites are tangerine (if I’m feeling sweet) or ruby red grapefruit (if I’m feeling tart). You can also add a teaspoon of plain syrup if your juice is too tart, but this shouldn’t be an issue during peak citrus season.
Technically, you can cook Garibaldi right in a highball and stir the two ingredients together with ice, but the real step is to beat the juice in a blender to make it nice and fluffy, then pour over the bright red bitter for a beautiful sunset effect. (The red color of the drink is a hint of Garibaldi’s guerrilla red shirts, which is interesting!) It’s very pretty, very tasty and the perfect way to add some sunshine to a winter brunch. To make it you will need:
- 4 ounces of your favorite citrus juice
- 1 1/2 oz Campari
- 1 tbsp simple syrup (optional)
Add Campari and simple to the highball and stir. Add juice to a heavy duty blender and beat until fluffy and fluffy. Pour half of the juice into the Campari glass, stir, then fill the glass with ice. Top with the remaining juice and enjoy.