The garibaldi is an italian classic that was little-known elsewhere, until nyc bar dante added it to their menu. Dantes version is served with a special technique: the oranges are juiced immediately before serving in a juicer that whips and aerates the fruit as it is juiced, lending a wonderfully fluffy texture. If you dont have a fancy high-powered juicer, you can replicate the effect in a standard kitchen blender just toss in both ingredients and blend on high speed until its suitably fluffed. Or you can just shake it up, or even just stir it the garibaldi is a delicious drink, no matter how you mix it. Campari is the go-to bitter citrus apritif for a garibaldi, but its a wonderful canvas for other options, like gran classico or even aperol (although it will be a sweeter drink overall).
