
Design Your Own Garibaldi
The frothy, two-ingredient Italian classic is made for no-fuss personalization.
- story: Punch Staff
- photo: Lizzie Munro
The frothy, two-ingredient Italian classic is made for no-fuss personalization.
Grapefruit stands in for OJ in this riff on the fluffy aperitivo.
Rather than Campari, the more gentian-forward génépy forms the base of this riff on the classic Garibaldi cocktail.
Granny Smith apples star alongside sherry, vermouth and gin.
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.
The Blue Angel gets the frothy, frozen treatment.
A simple mixture of Campari and bitter orangeade, the Cardinale was once the spritz of southern Italy.
Dry, spicy and bittersweet in equal measure, the epitome of sprezzatura.
A bubbly and bittersweet cornerstone of the Italian cocktail canon.
Cynar’s ability to glide between pre- and post-dinner drink formats has made it an icon of the modern bar.