Rabo De Galo

A Brazilian stirred drink of cachaça, sweet vermouth, and Cynar or bitters.

Base spirit

Cachaça

Style

Spirit-forward

Glassware

Rocks glass

Technique

Stir

Rabo de Galo (“cocktail” in Brazilian bar slang) stirs cachaça with sweet vermouth and usually Cynar or Angostura into a compact aperitivo. It is Brazil’s answer to a spirit-and-vermouth short drink—bitter, grassy from cachaça, and sessionable before dinner.

Rabo de Galo in a rocks glass over ice, deep amber-red, orange peel.

Ingredients

Servings

• 1.5 oz cachaça
• 0.75 oz sweet vermouth
• 0.5 oz Cynar

Did you know?

“In Brazil, “rabo de galo” is everyday language for a mixed drink; the cachaça-vermouth-Cynar build became a national aperitivo staple.”

Source:Brazilian bar culture; modern cachaça cocktail writing

Bartender's Note

Cynar is the modern bar default; Angostura-only versions are drier. Serve over a large cube.

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How to make the Rabo De Galo

1Stir all ingredients with ice
2Strain over a large ice cube in a rocks glass
3Garnish with an orange peel

Drinks similar to Rabo De Galo

Batida

A Brazilian blender or shaken drink of cachaça, fruit, and condensed milk or sugar.

Caipirinha

Brazil’s national cocktail of cachaça muddled with lime and sugar over ice.

Negroni

A bold Italian aperitivo of gin, Campari, and sweet vermouth served over ice with an orange peel.