Rabo de Galo
Cachaça, sweet vermouth and Cynar. Brazil's classic bar drink, "rooster's tail".
Stirred · Rocks glass · Medium · about 3 minutes · about 24% ABV
Ingredients
- 45 ml Cachaça
- 22.5 ml Sweet vermouth
- 15 ml Cynar
- Orange twist (garnish)
Method
- Pour 45 ml cachaça into the mixing glass
- Pour 22.5 ml sweet vermouth into the mixing glass
- Pour 15 ml Cynar into the mixing glass
- Add ice
- Stir
- Strain
- Garnish
Tip
Stir and serve over ice.
About the Rabo de Galo
The Rabo de Galo ("rooster's tail") is Brazil's classic bar drink. It is said to have appeared in the 1950s, its name a literal Portuguese translation of "cock-tail".
The aperitivo family. Italian aperitivo culture grew up in the cafés of Milan and Turin in the 1800s. Sweet vermouth was created in Turin in 1786 and Gaspare Campari opened his café in 1860. Bitter drinks like the Americano and the Negroni were made to sharpen the appetite before dinner, so they balance bitter and sweet and stay moderate in strength.
Rabo de Galo FAQ
What's in a Rabo de Galo?
45 ml cachaça, 22.5 ml sweet vermouth, 15 ml cynar, garnished with orange twist.
How strong is a Rabo de Galo?
About 24% ABV once mixed with ice, which is 1.9 Australian standard drinks per serve. That is stronger than a glass of wine.
Should I shake or stir a Rabo de Galo?
Stir it. It is made only of spirits and wines, so stirring keeps it clear and silky. Shaking would make it cloudy and frothy.
What glass do you serve a Rabo de Galo in?
A rocks glass, about 300 ml. Serve it over ice. No rocks glass? Use any short, heavy tumbler.
