Design Your Own Garibaldi
The frothy, two-ingredient Italian classic is made for no-fuss personalization.
- story: Punch Staff
- photo: Lizzie Munro
Grapefruit Garibaldi
Grapefruit stands in for OJ in this riff on the fluffy aperitivo.
- story: Chloe Frechette
- photo: Lizzie Munro
Pineapple Garibaldi
Rather than Campari, the more gentian-forward génépy forms the base of this riff on the classic Garibaldi cocktail.
- story: Chloe Frechette
- photo: Lizzie Munro
Apple Garibaldi
Granny Smith apples star alongside sherry, vermouth and gin.
- story: Chloe Frechette
- photo: Lizzie Munro
Frozen Spritz Summer
The Negroni isn’t the only Italian classic to meet the blender. From the Garibaldi to the Angelo Azzuro, here’s how to make your aperitivo even cooler.
- story: Punch Staff
- photo: Lizzie Munro
Frozen Angelo Azzurro
The Blue Angel gets the frothy, frozen treatment.
- story: Tatiana Bautista
- photo: Lizzie Munro
Italy’s Lost Aperitivo
A simple mixture of Campari and bitter orangeade, the Cardinale was once the spritz of southern Italy.
- story: Andrea Strafile
- photo: Lizzie Munro
Partner Content
MARTINI & ROSSI® Vermuttino
Dry, spicy and bittersweet in equal measure, the epitome of sprezzatura.
- story: Punch Staff
- photo: Lizzie Munro
Partner Content
MARTINI & ROSSI® Americano
A bubbly and bittersweet cornerstone of the Italian cocktail canon.
- story: Punch Staff
- photo: Lizzie Munro
Partner Content
Aperitivo or Amaro: Why Choose?
Cynar’s ability to glide between pre- and post-dinner drink formats has made it an icon of the modern bar.
- story: Punch Staff
- photo: Lizzie Munro
