A classic Italian aperitivo, the Garibaldi is also known as simply Campari-Orange. Some classic recipes call for a 1:1 ratio of Campari to orange juice, but it's a bit intense. A little less Campari and a little more orange juice (approximately 1:3) leads to a decidedly classier and sweeter drink. Plenty of ice is key, and if you want to garnish, go for a slice of orange -- blood orange, if it's in season, which creates a nice orange-red ombré. —Emiko
(30 milliliters) Campari
(90 milliliters) freshly squeezed orange juice
The Australian-Japanese cookbook author has lived in Florence (where a visit to a cheese farm once inspired her to start a food blog) for over 10 years with her Tuscan sommelier husband and two kids. Her third cookbook, Tortellini at Midnight, is out now.