Rabo-de-Galo

Difford's Guide

Ingredients

Barware

Old-fashioned
Measuring jigger
Bar spoon
Shaker
Strainer

Flavour Profile

Gentle
Boozy
Sweet
Sour

Nutrition

158 Calories

Times, Seasons & Occasions

Rabo-de-Galo image

Serve in

Old-fashioned

Garnish:

Lemon zest twist

How to make:

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

1 23 fl oz Novo Fogo Silver
12 fl oz Martini Rosso vermouth
12 fl oz Cynar
1 dash Hopped Grapefruit Bitters
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Comment:

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).

Origin:

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.

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