La Place Garibaldi Recipe

Make Campari powder

If you have freeze-dried Campari or spray-dried flakes, pulse them in a spice grinder to a fine powder. If not available, reduce 60 ml Campari over low heat until thick and syrupy (about 15–20 minutes), spread thinly on a silicone mat or parchment and dehydrate at low oven temperature (60–70°C / 140–160°F) until dry, then grind to a powder. You should have roughly 1–2 teaspoons of powder.

Combine 1 tsp Campari powder with 1/4 tsp fine sea salt in a small bowl; pass through a fine sieve to ensure uniform dust. Set aside in a dry container. This can be made a day ahead.

Prepare foam

In a tall mixing vessel or small blender, combine 1 egg white (or 30 ml aquafaba), 20 ml fresh orange juice, 5 ml fresh lemon juice, 5 g caster sugar and 0.5 tsp soy lecithin (if using).

Dry shake vigorously (no ice) for 20–30 seconds to build foam. If using lecithin, blend on medium speed for 10–15 seconds to incorporate and stabilize. Rest 30 seconds, then taste and adjust acidity or sweetness lightly if needed. Keep chilled; foam will be used immediately.

Mix the base cocktail

Add 1 oz re-distilled Campari, 1 oz Bombay Premier Cru, 6 ml orange water, 10 ml fresh lemon juice and 5 ml simple syrup into a cocktail shaker. Add ice (about 6 cubes).

Shake hard for 12–15 seconds until the shaker is frosty and well chilled. Double-strain into a chilled coupe or Nick & Nora glass to remove fine ice shards.

Top with foam and garnish

Using a spoon, gently float 2–3 tablespoons of the citrus foam on top of the cocktail. Lightly dust the foam with a pinch (about 1/8–1/4 tsp) of the salted Campari dust, concentrating near the center so it reads visually and gives a salty-bitter pop. Finish with an orange twist expressed over the drink and dropped or placed on the rim. Optionally spritz a tiny amount of orange water over the foam for extra aroma.