When you make a lot Negronis, you’re left with a lot of zestless oranges. Matthew Bax, owner and head bartender of Bar Americano in Melbourne, repurposes these leftovers in a funky fermented orange juice. (You can turn to a citrus kombucha at home if you don’t have the time or ambition to take on a major fermentation project.) After fermentation is complete, the blend of sugar, orange juice, and sweet vermouth is blended with Campari, Aperol and orange bitters and served over a large ice cube with a splash of fresh orange juice.
Fermented Citrus Garibaldi
Matthew Bax, Bar Americano | Melbourne, Australia
- 2 1/2 ounces Batched Garibaldi Base (see Editor's Note)
- 1 ounce fresh squeezed orange juice
Garnish: orange wedge
- Combine all ingredients in chilled double rocks glass over a large ice cube.
- Stir to integrate.
- Garnish with orange wedge.
Batched Garibaldi Base:
1 1/3 ounce Campari
1 ounce Aperol
2 dashes Angostura Orange Bitters
1 ounce Fermented Orange Juice (or citrus kombucha)
Dash of soda water
Combine all of the ingredients in a sealable glass bottle and refrigerate until ready to use.