I know that the Garibaldi is, technically, an Italian cocktail, and is supposed to represent the unification of Italy. But to me, it’s the quintessential cocktail of Buenos Aires.
First, a large fraction of Porteños are of Italian descent.
Second, Argentina has superb fresh citrus — it’s one of the top producers in the world.
Third — and most importantly — I’ve had my very first Garibaldi on the streets of the übertouristy neighbourhood La Boca.
On an extra-hot Sunday afternoon, while walking around in the colourful streets of this “popular” region of BA, a rickety drinks stand caught my eye. Two men were squeezing a gigantic bag of oranges with a lever press and had about a dozen bottles of Campari displayed on a small wooden counter. Irresistible.
The cashier saw me coming a mile away — I must have looked like a parched Sylvester the Cat, tongue dragging on the pavement and all. He smiled, grabbed a large paper cup, started pouring Campari and said, in Spanish, “tell me when to stop”. A standoff ensued. Eyes locked. After a few seconds, he laughed, stopped pouring — there was way too much booze in there! — and filled it to the top with frothy, pulpy orange juice. “No ice for you. Hey, I don’t mind, ice is my biggest expense!” I had been had: I was forced to pay extra!
This is the type of catch-22 I’m willing to suffer through. This was one of the most delicious, refreshing, affordable street cocktails I had ever had.
A few days later, in a fancier restaurant, I was served another beautiful version of this drink: a Garibaldi Spritz, topped with Chandon extra-brut. Another European connection: Chandon was created by Moët and Chandon — yes, the famous Champagne house — and makes delicious low-cost products in Mendoza. (Yeah, any prosecco will do.) Try both!
Garibaldi
The classic Buenos Aires street cocktail. Two ingredients, no shortcuts u002du002d use freshly squeezed orange juice.
Ingredients
- 45 ml Campari
- 120 ml freshly squeezed orange juice
- sugar, to taste (optional, if oranges are bitter)
- orange slice (for garnish)
Equipment
- highball glass
- cocktail shaker
- bar spoon
Mise en place
- Squeeze your oranges. Taste the juice u002du002d how sweet is it? How bitter?
- If the juice is on the bitter or tart side, add a couple of pinches of sugar to the shaker before proceeding.
Method
- Pour the orange juice (and sugar, if using) into the shaker. Dry shake vigorously u002du002d no ice u002du002d until the juice is frothy and aerated.
- Pour the Campari into your highball glass. Then carefully place your ice in the glass, disturbing the Campari as little as possible.
- Pour the frothy orange juice delicately along the side of the glass. You can use a bar spoon to slow the pace of your pour. The orange juice should float on top of the Campari.
Presentation
- Garnish with an orange slice and serve immediately.
Notes
Garibaldi Spritz
The sparkling upgrade u002du002d Campari and orange juice shaken cold, topped with Argentine Chandon extra-brut or any decent prosecco.
Ingredients
- 22 ml Campari
- 60 ml freshly squeezed orange juice
- 90 ml dry prosecco (3 to 4 oz, to fill u002du002d Chandon extra-brut if you can find it)
- lemon or orange twist (for garnish)
Equipment
- champagne flute
- cocktail shaker
- ice
- bar spoon
Mise en place
- Chill your champagne flute in the freezer for a few minutes, or fill it with ice water while you prepare.
- Squeeze your orange juice fresh.
Method
- Add the Campari and orange juice to your shaker with ice. Shake until well chilled, about 10 seconds.
- Discard the ice water from your flute. Strain the shaken mix into the chilled flute.
- Top slowly with cold prosecco to fill u002du002d roughly 90 to 120 ml, or 3 to 4 oz. Pour gently down the side of the glass to preserve the bubbles.
Presentation
- Garnish with a lemon or orange twist. Serve immediately.
Notes
READ MORE: My own Paper Plane recipe. Click here!
