The Garibaldi is traditionally just equal parts Campari and fresh orange juice. But this version, from PUNCH’s Editor-in-Chief, Talia Baiocchi, dials back the Campari (in a nod to Naren Young’s excellent version at Dante in New York) and tops all with prosecco, turning the classic into a spritz.
Garibaldi Spritz
The Italian classic goes effervescent.
