Garibaldi
A Garibaldi is 45ml of Campari and 120ml of freshly squeezed orange juice over ice in a highball, with an orange wedge. Those are the IBA’s measures. What makes the drink is the juice: squeezed at the moment of serving and aerated until it is light and foamy. About 1.1 UK units. Punch credits the fluffy orange juice to Dante, the Italian-inspired bar in New York’s West Village, where creative director Naren Young and his team make each batch to order in a Breville juicer kept behind the bar. In our view the froth softens the Campari’s bitterness. Punch quotes Young: “We didn’t invent the Garibaldi, but we perfected it.” VinePair says the drink is named after Giuseppe Garibaldi, with its red-orange colour said to honour the red shirts his followers wore. We have found no early source for the story, so take it as a good explanation rather than a fact.
Glassware: Highball Glass
Garnish: Orange wedge
Ingredients
45ml
An Italian bitter that LWC lists at 25% ABV in the UK. At 45ml against 120ml of juice it reads gentler than the measure suggests once the juice is aerated.
120ml
Two or three oranges, juiced at the moment of serving and aerated until foamy. Carton juice will not froth and makes a flat drink.
Instructions
Fill a highball glass with cubed ice.
Pour in the Campari.
Juice the oranges immediately before serving.
Aerate the juice until it is foamy: a centrifugal juicer does this as it juices; otherwise shake it hard in a tin without ice for 10 to 15 seconds.
Pour the juice over the Campari.
Garnish with an orange wedge and serve at once.
Source: the IBA (Official IBA specification; juice aerated in the manner of Dante, New York; method ours). Last checked 9 October 2026.
Expert Tip
Juice the oranges at the moment you serve. A fast juicer aerates the juice as it goes, which in our view is how Dante gets its froth. Without one, squeeze by hand and shake the juice hard in a tin without ice for 10 to 15 seconds, or give it a few seconds with a stick blender. Move fast once the juice is foamy. The froth starts to settle within minutes, so pour straight onto the Campari and serve. Carton juice will not do this. It is already flat, it has lost the aroma of fresh fruit, and it does not froth the way juice straight from the orange does. With carton juice, make a plain Campari and orange instead.
Behind the Garibaldi
Flavour Profile
Where It Comes From
Punch says that in Italy the drink also goes by the plainer name of Campari and orange juice. VinePair says it is named after Giuseppe Garibaldi, and tells the story that its red-orange colour honours the red shirts his followers wore. We have found no early source for the story.
The IBA lists the Garibaldi at 45ml of Campari and 120ml of freshly squeezed orange juice, built over ice in a highball with an orange wedge.
What changed the drink, Punch says, was Dante, the Italian-inspired bar in New York’s West Village where Naren Young is creative director. His team make the juice fresh to order in a Breville juicer kept behind the bar and pour the drink with its juice still foamy.
The Fluff
Aerated orange juice behaves like a different ingredient. It is lighter, creamier on the tongue and seems sweeter than the same juice poured flat.
Against Campari, that softens the bitterness. In a flat Garibaldi the bitter and the sweet sit in separate layers; with foamy juice they arrive together, and the bitterness comes through the texture instead of ahead of it.
Technique as Ingredient
Few drinks depend on method as much as this one. Follow the ingredient list with flat juice and you get a pleasant Campari and orange, not this drink.
Punch says Dante’s tool is a Breville juicer kept behind the bar, and in our view its fast spin whips air into the juice as it extracts it. A hard dry shake in a tin, or a few seconds with a stick blender, gets most of the way at home.
The Garibaldi Against Its Relations
The Garibaldi and two other long Campari drinks; the Garibaldi row follows the IBA, the others are our recipes, and the units are our calculation
Garibaldi (IBA)
- Campari
- 45ml
- Partner
- 120ml fresh orange juice, aerated
- Glass
- Highball over ice
- UK units
- About 1.1
Americano
- Campari
- 30ml
- Partner
- 30ml sweet vermouth, 75ml soda
- Glass
- Highball over ice
- UK units
- About 1.2
Spritz al Bitter
- Campari
- 60ml
- Partner
- 90ml prosecco, 30ml soda
- Glass
- Large wine glass over ice
- UK units
- About 2.5
| Drink | Campari | Partner | Glass | UK units |
|---|---|---|---|---|
| Garibaldi (IBA) | 45ml | 120ml fresh orange juice, aerated | Highball over ice | About 1.1 |
| Americano | 30ml | 30ml sweet vermouth, 75ml soda | Highball over ice | About 1.2 |
| Spritz al Bitter | 60ml | 90ml prosecco, 30ml soda | Large wine glass over ice | About 2.5 |
The Americano keeps the bitterness and adds vermouth; the Spritz al Bitter lengthens Campari with prosecco.
How to Serve It
Campari over ice in a highball, the aerated juice poured straight on top, an orange wedge, and served before the foam settles.
At about 1.1 units it is a light drink, and it suits brunch or the start of an evening.
Make it at home
The Spirit
CampariCampari is a red Italian bitter liqueur, 25% ABV in the UK on a wholesaler’s listing, made in the style Difford’s Guide describes: an infusion of herbs and fruit in alcohol and water. Campari dates it to 1860 and Gaspare Campari; the Oxford Companion has Gaspare setting up in Novara in 1856 and moving to Milan in 1862. Its bitterness anchors the Negroni and the Americano, and lengthened with soda over ice it needs nothing else.
Master the Techniques
More to explore
Frequently Asked Questions
What is a Garibaldi?
What is fluffy orange juice?
Can I use carton orange juice?
Why is it called a Garibaldi?
How strong is a Garibaldi?
Garibaldi or Americano: what is the difference?
Sources.
Correct as of 19 October 2026.
- IBA, “Garibaldi” (official specification: 45 ml Campari, 120 ml freshly squeezed orange juice; build in a highball glass filled with ice; garnish orange wedge).
- VinePair (Ilana Davis), “The Garibaldi Recipe” (named-author drinks site: named after the revolutionary Giuseppe Garibaldi; the red-orange colour said to honour his followers’ red shirts; Naren Young’s version at Dante, 2015).
- Punch, “Garibaldi Fever” (secondary source: Dante in New York’s West Village, creative director Naren Young, “fluffy OJ” made to order from a Breville juicer kept behind the bar; “We didn’t invent the Garibaldi, but we perfected it”; in Italy also called Campari and orange juice).
- LWC, “Campari 70cl” (UK retailer listing, a secondary source: 25%).
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Americano
An Americano is 30ml Campari and 30ml sweet vermouth built over ice in a highball, topped with 75ml of cold soda and stirred once, with an orange slice. Bitter and sweet in equal measure, lengthened with soda: a Negroni with soda in place of the gin, at about half the alcohol. It grew out of the Milano-Torino, Campari from Milan with vermouth from Turin, which Difford’s Guide says Gaspare Campari created in the 1860s at his Caffè Campari in Milan. Difford’s adds that soda was said to have been added later, to make the Americano. The vermouth decides the result. At equal volume with the Campari it has nowhere to hide, and in our experience an opened bottle that has stood at room temperature for months will flatten the drink. Keep it in the fridge.
Spritz al Bitter
A Spritz al Bitter is 90ml of prosecco, 60ml of Campari and 30ml of soda water, poured over plenty of ice in a large wine glass and finished with an orange slice. Three parts wine, two of bitter, one of soda. About 2.5 UK units. Difford’s Guide gives Spritz al Bitter as another name for the Venetian spritz, and the Oxford Companion says the Spritz Veneziano is a spritz with some kind of bitter added, Select and Campari being the usual choices. The same glass can be built on Aperol, gentler and sweeter at 11% ABV by its maker’s FAQ, or on Select, which its own site dates to Venice in 1920 and pairs with prosecco, soda and a green olive. The ratio holds whichever bottle you pick. The name is German: spritzen means to splash or spray, and the Oxford Companion says the drink began in the 1840s as white wine and seltzer, with Austro-Hungarian soldiers in the north-east of Italy adding sparkling water to the stronger local wines. The Companion says Italians added vermouths, bitters and liqueurs early in the twentieth century, and that the Spritz Veneziano had spread across northern Italy by the 1970s.
Negroni Sbagliato
A Negroni Sbagliato is 30ml of Campari and 30ml of sweet vermouth stirred briefly over ice in a rocks glass, topped with 30ml of cold brut prosecco poured down the side, with an orange slice. About 1.6 UK units, two thirds of a Negroni’s. Sbagliato means mistaken. Campari’s own page dates it to 1972, at Bar Basso in Milan, when Mirko Stocchetto, asked for a Negroni, poured prosecco instead of gin; Difford’s Guide puts it in the late 1980s and says it is still served at Bar Basso today with spumante. Bar Basso’s own page writes the name as Negroni Sbagliato® and calls it the bar’s “real trademark drink”. It sits on the rung between an Americano and a Negroni: bitter and vermouth-rich like both, with wine’s body and a fine sparkle where the soda or the gin would be. The bubbles are the fragile part, so the prosecco goes in last and is barely stirred.
Where this one sits
Recipe by Jerry Can Spirits · Updated 19 October 2026