Contemporary Classics IBA
Rabo de Galo
Cachaça's stirred Sunday
Cachaça meets red vermouth and a measure of Cynar in Brazil's answer to the Manhattan. Herbaceous, bittersweet, and deeply satisfying with a rustic edge.
Ingredients
- 2 oz Cachaça
- 2/3 oz Sweet Vermouth
- 1/2 oz Cynar
- 2 dashes Angostura Bitters optional
Method
Stir cachaça, red vermouth, and Cynar with ice in a mixing glass. Strain into an old-fashioned glass over a large ice cube. Garnish with an orange twist.
Originated mid-1950s in São Paulo's pés-sujos (dive bars) as a shot of cachaça and sweet vermouth, evolving into a mixed cocktail with ice and Cynar following Cinzano factory's opening; no single documented creator. The name "rabo de galo" (cock's tail) is a Portuguese translation of "cocktail" popularized by Cinzano's marketing. Per IBA (Contemporary Classics list, added 2024); Difford's Guide #3889; PUNCH.
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