The Garibaldi served at Dante in New York is one of my favorite cocktails of all time-the simple combination of fluffy freshly squeezed orange juice and bitter Campari is, frankly, flawless.
Rather than starting with liquid orange juice and diluting with ice, I keep things chilly (and extremely low-effort) by using frozen orange juice concentrate.
If your blender is quite large, you may be able to double the recipe and use the whole tube of orange juice concentrate, just make sure there's room for all that ice.
If you're not working with a high-powered machine, you can help it along by starting with crushed ice instead of big cubes.
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