Risorgimento d’Italia

Brock Schulte, The Monarch Bar | Kansas City, MO

A classic technique for adding aroma to a cocktail, perhaps most famously used to mist trace amounts of vermouth into an otherwise super-dry Martini, involves decanting spirits into an atomizer to gently spray over the top of a finished drink. Here, absinthe is spritzed over a finished twist on the Garibaldi, a cocktail made with orange juice and Campari, for a more spiritous, aromatic aperitivo.


Serving: 1

  • 1 1/4 ounces gin, preferably The Botanist
  • 3/4 ounce Campari
  • 3 ounces orange juice
  • 1 barspoon grenadine
  • 2 spritzes absinthe, preferably Pernod

Garnish: orange slice sprinkled with salt

  1. Combine the first four ingredients in a Collins glass, then stir and add spear ice (or cubes).
  2. Using an atomizer, spritz the absinthe over the top of the drink.
  3. Garnish with an orange slice sprinkled with salt.