Recipe courtesy of Antonia Lofaso

Garibaldi

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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 6 cocktails
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Ingredients

7 navel oranges

12 ounces Campari

Directions

Special equipment:
an electric centrifugal juicer
  1. Peel 5 of the oranges. Using an electric centrifugal juicer, juice the peeled oranges. Cut one orange into quarters and juice all of it, including the skin. The juicer should help produce a foamy, whipped texture. Alternatively, use 2 cups fresh squeezed orange juice (from about 6 navel oranges). Slice the remaining orange.
  2. Fill 6 Collins glasses with ice and evenly divide the Campari among them. Top each glass with the freshly squeezed orange juice and an orange slice.