The Story Behind The Mandarin Garibaldi

Austin Hennelly’s talents shine at Los Angeles’s lauded Taiwanese-American tasting menu restaurant Kato — particularly in its non-alcoholic cocktails, such as the Mandarin Garibaldi. Conceived from the ground up, Hennelly built the drink to showcase fresh mandarin orange juice, with Calpico concentrate and gentian-infused non-alcoholic sweet vermouth playing supporting roles.

Ingredients

  • 1 ½ ounces mandarin orange juice (satsuma or tangerine)
  • 1 ½ ounces gentian-infused non-alcoholic vermouth*
  • ½ ounce fresh lemon juice
  • 2 teaspoons Calpico Concentrate
  • 5 drops saline solution (5:1 ratio of salt to water, by weight)
  • Garnish: orange wheel

Directions

  1. Add all ingredients to a cocktail shaker with ice and shake briefly.
  2. Strain over fresh ice in a tall glass.
  3. Garnish with an orange wheel.

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(2 votes)

Yield: 1
Calories: 150
Updated: 2025-01-08

*Gentian-Infused Non-Alcoholic Vermouth Ingredients

  • 750 milliliters non-alcoholic sweet vermouth (Hennelly uses Martini Vibrante)
  • 5 grams star anise
  • 7 grams gentian root

*Gentian-Infused Non-Alcoholic Vermouth Directions

  1. In a large container, combine all ingredients and steep at room temperature for 30 minutes.
  2. Strain through a fine mesh strainer and return infused vermouth to its bottle.
  3. Use immediately or store in the refrigerator for up to 1 month.
Mandarin Garibaldi

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