Rabo de Galo
ClassicCachaça, sweet vermouth, and Cynar. Brazil's "rooster's tail," built for a slow sip.
Herbal and bittersweet, cachaça's grassy funk carrying Cynar's bitter artichoke edge, rounded out by sweet vermouth into something closer to a Negroni than a rum drink.
Ingredients
- 2 oz Cachaça
- 0.75 oz Sweet Vermouth
- 0.5 oz Cynar
- Orange twist · optional garnish
Method
- 1
Fill a rocks glass with cubed ice.
- 2
Add all ingredients.
- 3
Stir briefly to combine.
- 4
Garnish with an orange twist.
The Story
Rabo de Galo — literally "rooster's tail" — is a São Paulo bar-counter staple built the way a Negroni or a Boulevardier is: a base spirit stretched with vermouth and a bittersweet amaro, stirred and served short. Cachaça stands in for the usual gin or whiskey, giving it a grassy, vegetal backbone that's distinctly Brazilian even though the structure is instantly familiar to anyone who drinks the Italian classics it resembles.
Recipe card
The whole recipe in one shareable image.
