The Garibaldi served at Dante in New York is one of my favorite cocktails of all time—the simple combination of fluffy freshly squeezed orange juice and bitter Campari is, frankly, flawless. But lots of great drinks are even more fun when they’re frozen, and this low-ABV, brunch-friendly little number is no exception.
Rather than starting with liquid orange juice and diluting with ice, I keep things chilly (and extremely low-effort) by using frozen orange juice concentrate. A touch of salt helps bring out the flavor. If your blender is quite large, you may be able to double the recipe and use the whole tube of orange juice concentrate, just make sure there’s room for all that ice. If you’re not working with a high-powered machine, you can help it along by starting with crushed ice instead of big cubes.
What you’ll need
Vitamix Blender
$330 At Amazon
Pyrex 4-Cup Measuring Cup
$8 At Bed Bath and Beyond
Highball Glass
$23 At Amazon
Recipe information
Total Time
5 minutes
Yield
Makes 4
Ingredients
Preparation
Step 1
Blend one 12-oz. container frozen orange juice concentrate, 9 oz. Campari, 2 oz. fresh lemon juice, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and 4 cups ice in a blender just until slushy.
Step 2
Divide cocktail among tall glasses. Garnish with orange wedges.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
All the Recipes From Bon Appétit’s May 2024 Issue
In the May issue there are cocktails for every type of drinker, a bubbling pot of spicy sulguk, and posole blanco for cool evenings.
