Cocktail recipe
Rabo de Galo
A stirred cocktail featuring Cachaça, Sweet Vermouth, Cynar.
Ingredients
- 45 ml Cachaça
- 22.5 ml Sweet Vermouth
- 7.5 ml Cynar
Method
- Combine Cachaça, Sweet Vermouth and Cynar in a mixing glass with ice.
- Stir until cold and diluted.
- Strain into a rocks glass over fresh ice.
- Optional garnish: lime twist.
Story
Brazil's stirred cachaça-and-vermouth drink from the 1950s; the name literally translates 'cocktail' into Portuguese as 'rooster's tail'.