Rabo de Galo

info

• TIME 2 minutes
• MAKES 1 servings

ingredients

• 1.5oz Cachaca
• 1oz Sweet vermouth **(Cinzano)**
• 0.5oz Cynar
• Lime peel

steps

1. Combine cachaca, cocchi, and cynar in a mixing glass and stir over ice until cold.
2. Strain into a rocks glass over a large cube of ice.
3. Express the lime peel over the top, and drop it in as a garnish.

notes

• I came across this drink on a [recent trip to Brazil](https://www.partyinparaty-juliaandadam.com/), and really enjoyed its complexity compared to the typical caipirinha variants that are the cocktail du jour over there (not that I have anything against Caipirinhas... they're probably my favorite tropical style drink, but there's only so many one can drink before you crave some variety).
• Apparently this drink was created by Cinzano after they opened a factory in Sao Paulo and wanted to sell more vermouth to the locals. They introduced this foreign concept of mixing 2 alcoholic bases as a "cocktail", which in Portuguese translates as "galo" -> rooster/ cock, and "rabo" -> tail.
• Drinkers would order the rabo de galo, which initially was equal parts cachaca and cinzano in a shot glass, pour a little out "for the saints", and then shoot the rest.
• Over time various bartenders made their own variant of the cocktail, with various mixtures and types of sweet vermouth.
• Today, the standard formula seems to be to use a combination of some sweet vermouth and cynar. Most recipes lean towards a modern template of a higher Cachaca to vermouth ratio, but I prefer the original template of 1:1 in my own rendition.

Based On

• [Anders - Rabo de Gallo](https://youtu.be/YFqEvNdPrX8)
• [Rabo de Gallo](https://punchdrink.com/articles/rabo-de-gala-cachaca-cocktail-recipe-brazil/)