Recommended Difford's Guide modern web export by Difford's Guide (2023) — Difford's Guide modern source record
| 60 ml | Blood orange juice — {"raw_name": "Blood orange juice", "raw_measure": "60 ml Blood orange juice", "parse_status": "parsed", "mapping_status": "new_raw"} | acid |
| 50 ml | Pink grapefruit juice — {"raw_name": "Pink grapefruit juice", "raw_measure": "50 ml Pink grapefruit juice", "parse_status": "parsed", "mapping_status": "exact_existing"} | acid |
| 45 ml | Amaro (e.g. Santoni) — {"raw_name": "Amaro (e.g. Santoni)", "raw_measure": "45 ml Amaro (e.g. Santoni)", "parse_status": "parsed", "mapping_status": "exact_existing"} | modifier |
| 5 ml | Sugar syrup (2:1) — {"raw_name": "Sugar syrup (2:1)", "raw_measure": "5 ml Sugar syrup (2:1)", "parse_status": "parsed", "mapping_status": "exact_existing"} | sweetener |
- Select and pre-chill a HIGHBALL (MAX 10OZ/300ML) GLASS.
- Prepare garnish of orange zest twist and orange wedge.
- SQUEEZE oranges and grapefruits (stored in a refrigerator) using pillar or elbow press and fine strain juice to remove any flesh.
- BLEND citrus juice with amaro at high speed (without ice) to make 'fluffy' and pour into chilled glass.
- FILL glass with ice.
- EXPRESS orange zest twist over cocktail and discard.
- Garnish with orange wedge rested across rim.
Garnish: Prepare garnish of orange zest twist and orange wedge. Garnish with orange wedge rested across rim.
Ice: ice
{"date_published": "2023-03-28 09:26:52", "source_url": "https://www.diffordsguide.com/cocktails/recipe/17687/three-citrus-garibaldi", "image_url": "https://cdn.diffordsguide.com/cocktail/AqjBMr/square/0/512x512.webp?v=1737701628"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.