Spirit-Free Garibaldi

Use an immersion blender to fluff up the fresh orange juice. Add all the ingredients to the glass over ice. Garnish.
Campari ReductionPour 750 ml of Campari into a wide saucepan and heat gently to 172–180°F. Maintain this temperature for 60–120 minutes, avoiding boiling. The wide surface area allows alcohol to evaporate while minimizing damage to the botanical flavors.

Allow the liquid to reduce by approximately 15–20% in volume. Avoid heavy reduction, which can create cooked flavors and overpowering bitterness.

Remove from heat and cool to about 113–122°F. Add 2 Tbsp. of fresh orange peel, 1 1/3 Tbsp. of grapefruit peel, and optional botanicals such as chamomile, coriander seed, or gentian root. Steep for 20–40 minutes, then strain.

Taste and adjust as needed. Add 3 1/3 Tbsp. of simple syrup for body, 1 tsp. of citrus or citric acid for brightness, and 3 tsp. of gentian or bitter herbal tea for additional bitterness.

Bottle the finished aperitif and refrigerate overnight. This resting period allows the flavors to integrate, producing a balanced, bitter-orange profile ideal for non-alcoholic Negronis, Americanos, and spritzes. This will keep for 5 to 7 days in the refrigerator.

NOTEEven after heating, 1-2% alcohol may remain in the reduction.