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Cocktails

Design Your Own Garibaldi

June 25, 2021

Story: Punch Staff

photo: Lizzie Munro

Cocktails

Design Your Own Garibaldi

June 25, 2021

Story: Punch Staff

photo: Lizzie Munro

The frothy, two-ingredient Italian classic is made for no-fuss personalization.

Whether it’s printed on the menu or not, every bar boasts a roster of “house” classics. These house takes typically hew closely to the original, refined to reflect the ethos or signature style of the bar in question. In a Martini, for instance, it might be as simple as splitting the vermouth between two brands. 

We have a few house recipes ourselves, like our PUNCH House Spritz for example, a carefree combo of Cocchi Americano, Lini 910 Rosato Lambrusco, fresh grapefruit and, naturally, a splash of sparkling water. It’s easy to throw together and never disappoints. Being unabashed fans of aperitivo—whether strong and stirred or light and sparkling—we thought it high time to consider what, exactly, our house Garibaldi might look like. 

Of course, the classic—simply called Campari-Orange Juice in its native Italy—is never a bad choice, especially when prepared with fresh-from-the-juicer OJ to lend its signature frothy topper. But with a growing roster of citrus-crowned spinoffs, like the Spumoni and Tropical Fluff, there has never been a better time to dial in a personalized Garibaldi. Below are a few of our favorite combinations that take the fluffy juice + liqueur combo and run with it. Consider them a jumping off point to find your own house Garibaldi.

Pineapple Garibaldi

When juiced in a high-speed juicer (or simply by hand and then whirred in the blender), pineapple is among the frothiest of fruits, making it an ideal candidate for the Garibaldi construction. Rather than Campari, the more gentian-forward génépy forms the base here, its bitter, herbaceous qualities countered by pineapple’s inherent sweetness. With its alpine-meets-tropical profile and fresh-pressed fluffiness, this reads like a breakfast-ready Chartreuse Swizzle

Apple Garibaldi

Granny Smith is our apple of choice here, its tart qualities standing in for the expected citrus kick of the original. Splitting the liqueur quotient is a measure of manzanilla sherry and blanc vermouth, bringing a salinity and sweetness to the table, enhanced by a small boost of citrus-forward gin. We recommend storing the apples in the refrigerator prior to juicing to keep the ice from melting too quickly (or forgo ice altogether for a zippier alternative). 

Grapefruit Garibaldi

As simple as it gets, this Grapefruit Garibaldi swaps Contratto Bitter for Campari and fresh white grapefruit juice for OJ. The result reads like a hybrid Spumoni-Garibaldi, its bittersweet, tangy combination as comfortable at brunch as it is before dinner.

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