Garibaldi: two ingredients, Italy in a glass

On paper it’s the simplest drink in the world: Campari and orange juice. And yet the Garibaldi is one of those cocktails where the difference between “good” and “memorable” is all in the technique.

A name that’s a piece of history

The Garibaldi takes its name from Giuseppe Garibaldi, the hero of two worlds who helped unify Italy. The symbolism is beautiful: the red of Campari — born in Piedmont, in the north — and the orange of Sicily, in the south, joined in the same glass, represent a united Italy. And that bright red recalls the red shirts of the Garibaldini.

In Italy the drink is often known, more prosaically, as “Campari and orange”. But the story it carries is something else entirely.

The revival: New York, 2015

Despite being a classic, for decades the Garibaldi stayed in the shadow of the Negroni and the Spritz. The man who brought it back to centre stage was Naren Young at Dante in New York, after its 2015 reopening: there the Garibaldi became the flagship drink, awarded internationally.

The secret: “fluffy” juice

This is where the magic is. The orange juice shouldn’t just be freshly squeezed: it should be made “fluffy”, that is, aerated until foamy, using a blender (without ice) or a frother. This soft foam softens the bitterness of Campari and gives the drink a velvety, almost creamy texture.

The most accepted recipe: 45 ml Campari, 120 ml fresh orange juice, in a highball glass over ice, garnished with an orange wedge.

The Garibaldi at Jimmy

It’s the perfect drink for anyone who loves Campari but wants something sunnier and easier to drink. At our place on Via Petroni, we squeeze the orange to order: it’s the only way to get that foam that makes all the difference. Simple to drink, anything but simple to make well.