Ingredients
Cachaça50 ml
Sweet Vermouth25 ml
Cynar25 ml
Orange Peel
Glassware
Rocks Glass
Chilled.
Method
- 1
Combine 50ml cachaça, 25ml sweet vermouth, and 25ml Cynar in a mixing glass.
- 2
Fill the mixing glass with large ice cubes and stir for 20–25 seconds until well chilled and properly diluted.
- 3
Strain into a rocks glass over a single large ice cube.
- 4
Express an orange peel over the surface to release its oils, run it around the rim, then place it in the glass as garnish.
From the Bartender
Rabo-de-Galo translates to 'rooster's tail' in Portuguese and is considered the quintessential São Paulo bar classic, predating the global Negroni craze. Some bartenders swap or split the Cynar with Fernet for a more menthol-forward, intensely bitter variation.
Rating
5.0★· 1 sip logged
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