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All cocktails Rabo-de-Galo

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Rabo-de-Galo

Hall of Fame and must know/try · Nightcap/sipping · Rabo de Galo

4.2 119 ratings

Ingredients

1 2/3 oz Cachaça (unaged)
1/2 oz Rosso/sweet vermouth
1/2 oz Cynar/carciofo amaro
1 dash Hop grapefruit bitters

How to make

Serve in a old-fashioned glass

Prepare

  1. 1 Select and pre-chill an OLD-FASHIONED GLASS.
  2. 2 Prepare garnish of orange zest twist.

Method

  1. 3 THROW OR STIR (or even shake) all ingredients with ice.
  2. 4 STRAIN into ice-filled glass.

Garnish

  1. 5 EXPRESS orange zest twist over the cocktail and use as garnish.

Flavour profile

22.8% alc./vol. · 1.4 standard drinks · 159 calories

History

The cachaça marries well with the bittersweet herbal notes of vermouth and Cynar. The amount of cachaça can be adjusted between 45 and 60ml to suit personal preference for cocktail strength.

Rabo de Galo is one of Brazil's best-known drinks. It originated in the mid-1950s after a Cinzano factory opened in São Paulo, leading to rosso (sweet) vermouth being mixed with the local cachaça. 'Rabo-de-galo' translates literally from Brazilian Portuguese as rooster tail or 'cock tail'. In Brazil, a cocktail is called 'coquetel'. Originally served as a shot in dive bars, known in Brazil as pés-sujos (literally translating as 'dirty feet'), the proportions and ingredients of the drink vary greatly from bar to bar and region to region. However, it is generally accepted as being 2/3 cachaça and 1/3 sweet vermouth. In São Paulo, it is now common to substitute the vermouth with Cynar, or to mix both sweet vermouth and Cynar with the cachaça. As the Rabo-de-Galo has transitioned from pés-sujos to cocktail bars, it has also moved from being served straight-up in large tall shot glasses to tumblers and on-the-rocks.