Ingredients
- 45 ml Cachaça
- 30 ml Red vermouth
- 15 ml Cynar
- Garnish Orange peel
Preparation
- Stir all ingredients with ice.
- Strain into a rocks glass over a large ice cube. Don't know how? Pour the drink through a strainer (or the built-in strainer on your shaker) to catch the ice and any solids.
- Garnish with orange peel. Use a peeler or knife to cut a wide strip, avoiding the white pith. Twist it over the drink to release the oils, then drop it in.
Origin Story
Rabo de Galo, meaning 'tail of the rooster,' is a traditional Brazilian cocktail that blends cachaça with vermouth and bitters. It reflects the country's rich cocktail culture and is often enjoyed in local bars.
