CLASSIC · CACHAÇA

Rabo-de-Galo

Name: Rabo-de-Galo
Total time: 5 min
Yield: 1 drink
Cuisine: Cocktail
Ingredients: 50 ml Cachaça; 25 ml Sweet Vermouth; 25 ml Cynar; Orange Peel

Brazil's bold answer to the Negroni family, this São Paulo classic marries the grassy funk of cachaça with the bitter artichoke depth of Cynar and the spiced sweetness of red vermouth - a spirit-forward sipper that rewards patience.

Ingredients

Cachaça50 ml

Sweet Vermouth25 ml

Cynar25 ml

Orange Peel

Glassware

Rocks Glass

Chilled.

Flavor

Anise · Black pepper · Burnt sugar · Caramel · Cinnamon · Juniper · Vanilla

Estimated profile

A cigar alongside More like this

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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