Rabo-de-Galo image

Serve in

1⅔ fl oz Cachaça
½ fl oz Martini Rosso vermouth
½ fl oz Cynar
1 dash Hopped Grapefruit Bitters
  • Display recipe in:

How to make:

THROW OR STIR (or even shake) all ingredients with ice and strain into ice-filled glass.


Lemon zest twist


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 literally translates from Brazilian Portuguese as rooster tail or ‘cock tail’. In Brazil a cocktail is called ‘coquetel’. The proportions and indeed 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 commonplace for the vermouth to be substituted with Cynar, or (as above) both sweet vermouth and Cynar to be mixed with the cachaça.

In Brazil the drink is usually served straight-up in large tall shot glasses but is occasionally also seen on-the-rocks as above.


158 Calories

Buy ingredients

Buy direct from The Whisky Exchange

Makes this drink 46.67 times

Approximately £0.00 per cocktail *

* price per cocktail is an estimate based on the cost of making one cocktail with the above selected ingredients.

  • Welcome to
  • Receive updates packed with drinks, bars and cocktails content
  • Please confirm you are over 21 years old and enter your email
  • No thanks, continue to diffordsguide.com
CSS revision 693a833