Three Ways: The Garibaldi

September 01, 2026

Tjoget's Mango Garibaldi | Photo by Jojje Srdanovic

Proving that a drink need not be complicated to be complex, the Garibaldi recipe stands as a two-ingredient masterpiece. Traditionally built with Campari and fluffy orange juice, the drink can be constructed with various permutations of liqueur and juice, as seen in these riffs. The key lies in the construction more so than the ingredients, with the light, aerated juice creating a texture akin to effervescence. For citrus, be sure to juice it fresh with an electric juicer. If that’s not available, or for other types of juice, you can aerate in a blender, with a milk frother, or by giving it a good, old-fashioned hard shake.

Harry’s Garibaldi

At Judy & Harry’s in Asbury Park, New Jersey, beverage director Ricardo Rodriguez, in collaboration with head bartender Bridget Ramsey, assembled a menu inspired by classics but given a modern twist. The Garibaldi served in Harry’s Bar (Rodriguez’s recipe) swaps traditional Campari for the bittersweet vermouth Punt e Mes, bolsters the drink with a small measure of mezcal, and switches out the orange juice for grapefruit juice. “The inspiration for this Garibaldi riff came from an off-menu drink I enjoyed at Jaguar Sun in Miami, originally created by Will Thompson,” says Rodriguez. “We incorporated mezcal into our version to enhance the citrus profile, add earthy notes, and increase the cocktail’s overall ABV.”

1 oz. Punt e Mes
1/2 oz. mezcal
4 oz. fluffy grapefruit juice

Tool: barspoon
Glass: highball

Salt half the rim of a glass, then add the Punt e Mes, mezcal, and ice. Top the drink with fluffy grapefruit juice and give it a gentle stir, then serve.

Bridget Ramsey and Ricardo Rodriguez, Judy & Harry’s, Asbury Park, New Jersey

Green Apple Garibaldi

The fiery orange Garibaldi goes verdant green at La Jefa in Philadelphia with herbal liqueur Strega and fresh green apple juice. Co-founder Dan Suro was working with their consulting coffee expert Ricky Cárdenas on a brunch menu when they stumbled across the tasty combo. “We were on a bit of a Garibaldi kick and experimented with a bunch of different flavors,” says Suro. “I just thought that Strega and green apple sounded like a delicious mix, and it worked! The honey and anise notes in Strega are what really pair well with green apple, but the herbal qualities are also a big help.

1 1/2 oz. Strega
1/2 oz. fresh lemon juice
5 oz. green apple juice

Tools: juicer, barspoon
Glass: highball
Garnish: fan of green apple slices

Core and process 2 medium-sized green apples through a juicer to yield about 5 oz. of juice. In a glass filled with ice, add the Strega and lemon juice, and top with the green apple juice. Stir to combine, then garnish.

Dan Suro, La Jefa, Philadelphia

Mango Garibaldi

At Stockholm bar Tjoget, the team likes to experiment with seasonal versions of the drink, and the Mango Garibaldi (pictured) by bartender Sami Amro has remained a staff favorite. Giving the classic a tropical profile, the drink’s OJ is swapped for mango juice while coconut syrup (Tjoget uses 4 parts Giffard coconut syrup to 1 part simple syrup) and a splash of crème de cacao contribute richness. “The classic Garibaldi is close to my heart, so I wanted to give it more time in the spotlight with this tropical twist,” says Amro.

1 1/4 oz. Campari
3/4 oz. coconut syrup
1/2 oz. crème de cacao
1/2 oz. fresh lime juice
1 3/4 oz. mango juice (store-bought is fine)

Tools: shaker, strainer
Glass: highball
Garnish: orange wedge

Add all of the ingredients to an ice-filled shaker. Shake hard to aerate the juice, then strain into a highball glass filled with fresh ice. Garnish.

Sami Amro, Tjoget, Stockholm