Rabo de Galo

Written By Daniel Zajic

RABO DE GALO

  • 1½ oz. / 45 ml. cachaça

  • ½ oz. / 15 ml. sweet vermouth

  • ¼ oz. / 7.5 ml. Cynar

  • lime peel oil

METHOD
add all ingredients to mixing glass / stir with ice until chilled / strain into rocks glass over ice / express lime peel over surface / garnish with lime twist

ABOUT
This cocktail was created in the 1950s and is one of the most popular drinks in Brazil. When translated, it means “tail of the rooster,” or cocktail 😁 The origin is that an Italian vermouth factory (Cinzano) opened in São Paulo, which led to folks mixing the Brazilian spirit (cachaça) with sweet vermouth. This used to be served as a shot in dive bars. Cheers y’all!

Daniel Zajic
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