Garnish:
Orange zest twist
How to make:
THROW OR STIR (or even shake) all ingredients with ice and strain into ice-filled glass.
| 1 2/3 fl oz | Cachaça |
| 1/2 fl oz | Strucchi Rosso Vermouth |
| 1/2 fl oz | Cynar or other carciofo amaro |
| 1 dash | Hopped grapefruit bitters (optional) |
Read about cocktail measures and measuring.
Recipe contains the following allergens:
- Strucchi Rosso Vermouth – Sulphur Dioxide/Sulphites
Review:
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).
History:
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.
Nutrition:
One serving of Rabo-de-Galo contains 158 calories.
Alcohol content:
- 1.3 standard drinks
- 22.77% alc./vol. (45.54° proof)
- 18.3 grams of pure alcohol
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