With his Gattopardo, Garret Richard gives the Garibaldi the clarified treatment, trading the drink’s signature fluffy citrus cloud for an elegant, streamlined finish.
Garret Richard | New York
- 1 1/2 ounces vodka
- 3/4 ounce Campari
- 1/2 ounce orange cordial (see Editor's Note)
- 1/4 ounce clarified, acid-adjusted orange juice (see Editor's Note)
- 2 dashes orange bitters
- 3 drops saline solution
- Combine all ingredients in a mixing glass with ice and stir until chilled.
- Strain into a chilled Nick & Nora glass.
Clarified, Acid-Adjusted Orange Juice
1 liter of fresh orange juice (room temperature)
4 mL Pectinex Ultra SP-L
4 mL Kieselsol
4 mL Chitosan solution
Add the Pectinex Ultra SP-L and the Kieselsol to the orange juice, mix, then let rest for 15 minutes. Add the Chitosan solution, then mix and let rest for 15 minutes. Add the Kieselsol, then mix and let rest for 15 minutes. Spin in a centrifuge. f you don’t have a centrifuge, let the orange juice sit for at least one hour. The juice will naturally separate over time after which the clarified orange can be skimmed off. Once you have the clarified orange juice, per every 100 mL, add 3.2 grams of citric acid and 2 grams of malic acid and blend the ingredients until they are thoroughly integrated.
NB: Kieselsol and Chitosan will not work without Pectinase, but you can get 80 percent of the results with just Pectinase.
1000 grams clarified orange juice
780 grams white sugar
48 grams orange peels
Combine all ingredients in a pot and bring to a boil. Cover, and reduce heat to low. Simmer for 15 minutes. Remove from heat and let the mixture cool then strain out the solids. Per liter of syrup, add 3 grams of citric acid. Refrigerate between uses for up to two weeks.