Garibaldi Recipes

GARIBALDI

Steps:

• 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.
• 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.

GARIBALDI BISCUITS

Steps:

• Put the flour, salt and butter into a mixing bowl and rub to the fine crumb stage. Then add the sugar and after that enough milk to mix to a firm dough that will leave the bowl clean. After that transfer it to a lightly floured surface and roll it out to a rectangle 20cm by 30cm. Now sprinkle the currants over half the surface and then fold the other half on top and roll everything again so you end up with a rectangle 20cm by 30cm. Then trim it neatly using a sharp long-bladed knife, so you end up with a shape about 18cm by 28cm. Cut this into 24 fingers approximately 3cm by 7cm. Now place the biscuits on the baking sheet, brush with a little egg white and sprinkle with granulated sugar. Bake near the centre of the oven for 12-15 minutes, then cool on a wire tray and store in an airtight tin.

GARIBALDI BISCUITS

Steps:

• Chop dried fruit (currants, raisins, sultanas or a mixture). Put flour and sugar into a bowl and rub in the butter lightly with the finger tips until no lumps remain, then stir in the sugar.
• Add 1-2 Tbs milk to give a stiff dough and turn this on to a floured board.
• Pat lightly into shape and roll out very evenly to 1/8 inches thick, keeping the dough a regular shape, then cut in half.
• Sprinkle one half evenly with chopped fruit and cover with the other piece of dough.
• Lightly flour the board and roll the mixture again until 1/8 inches thick,.
• keeping as square as possible.
• Trim the edges and cut into squares or triangles and bake on a greased tray in mod. hot oven @ 400°F for 15 minutes.

BLOOD ORANGE GARIBALDI

Steps:

• Add ice to a rocks glass. Add the Campari and blood orange juice to a measuring cup with a spout and stir to combine. Pour over the ice.

THE GARIBALDI

Steps:

• Fill a Collins or highball glass with ice, add the red bitter liqueur and the bitters.
• In a shaker, without ice, add the orange and grapefruit juices, and the salt. Cover and shake vigorously for 15 to 20 seconds. Strain the cocktail into the glass and garnish with the orange or grapefruit wedge.

GARIBALDI

Steps:

• Add the Campari to a Collins or highball glass filled with ice. Top with orange juice and stir. Garnish with an orange wedge.

GARIBALDI

Steps:

• Fill a cocktail shaker with ice. Add Campari, orange juice, and bitters. Shake vigorously for 15 seconds. Strain into a coupe glass; garnish with an orange twist and serve immediately.