Chicken Francese, Limonata, Rainbow Cookies, Talking Heads...
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When I post up at my usual corner seat at the bar at Caffe Dante I’m often welcomed with a bambino version of their signature Garibaldi. In Italy, the Gribaldi usually travels simply as Campari & Orange but the team at Dante made their bones by bringing a new technique and presentation to this simple, two-ingredient build. They flash-juice fresh oranges through a Breville juicer resulting in a “fluffy” top layer that slowly dissipates into the bright red Campari like a late summer sunset. It’s presented in a juice glass resting on a saucer with a thick orange wedge. I like to knock it back and then pop the orange in my mouth like a mouth guard that always brings back memories of brown paper bag lunches when I was a young fellow.
It was a particularly humid and sticky day when I stopped by and on my walk to Dante I was craving something cold and refreshing. Head Bartender Eloy Pacheco shook up an Amalfi Limonata that was poured over a large glass filled with a mountain of pebble ice topped with a bouquet of fresh mint. Boom. And he was kind enough to share the specs with me.
Caffe Dante | New York, New York
Makes 1 Drink