Serve in an Old-fashioned glass
1 2⁄3 oz | Cachaça |
1⁄2 oz | Strucchi Rosso Vermouth |
1⁄2 oz | Cynar or other carciofo amaro |
1 dash | Hopped grapefruit bitters optional |
Recipe contains the following allergens:
The bittersweet herbal notes from the vermouth and Cynar combine harmoniously with the cachaça. Depending on how punchy you like your cocktails you may want to increase or decrease the amount of cachaça (anywhere between 45 and 60ml).
One of the best-known drinks in Brazil, Rabo de Galo 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' literally translates from Brazilian Portuguese as rooster tail or 'cock tail'. In Brazil, a cocktail is called 'coquetel'. Originally served as a shot in dive bars, which in Brazil are called pés-sujos (literally translates as 'dirty feet'), the proportions and the drink's ingredients vary greatly from bar to bar and region to region, but are generally accepted as being 2/3 cachaça and 1/3 sweet vermouth.
In São Paulo, it is now commonplace for the vermouth to be substituted with Cynar, or (as above) both sweet vermouth and Cynar to be mixed with the cachaça. As the Rabo-de-Galo has transitioned from pés-sujos to cocktail bars, so it has moved from being served straight-up in large tall shot glasses to tumblers and on-the-rocks, as above.
One serving of Rabo-de-Galo contains 159 calories
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
Join the discussion
Showing 5 comments for Rabo-de-Galo.
See discussion in the Forum
Dive bars are mostly a closed and dark space, while a pé sujo is an open and clearer (but not cleaner) space.
Picture from a pé sujo bar https://images.app.goo.gl/6qEAYTwZ1DRnJJv96