Rabo de Galo: Cachaça beyond the Caipirinha

Name: Rabo de Galo
Yield: 1
Cuisine: Stirred
Ingredients: 1.5 oz Abelha Cachaça Prata; 0.75 oz Baldoria Rosso Vermouth; 0.75 Cynar; 2 dashes Regan’s Orange Bitters; Orange peel for garnish

Aug 08, 2024

Written by Joanna Franchini

Rabo de Galo

Rated 3.5 stars by 2 users

Style

Stirred

Makes

When you're looking to make a cocktail with cachaça and you want to explore beyond the Caipirinha, here's the cocktail that's calling your name.

The Rabo de Galo.

Portuguese for "the tail of the rooster" this drink has personality, and some punch, and is a great way to reveal a different side of cachaça.

Rosso vermouth has a rich, aromatic sweetness. The cachaça is earthy, grassy, and bold. Cynar adds a layer of bitterness that’s unexpected and yet the perfect balancing note. It’s herbal, it’s complex, and it gives the Rabo de Galo its distinctive, delicious flavor. Orange bitters and an orange twist to finish.

A lesser-known cocktail from Brazil, mixing up a Rabo de Galo is a delicious meander away from cachaça's more typical uses.

Ingredients

Directions

Stir all the ingredients with ice.
Strain into a chilled cocktail glass.
Express oil rom an orange peel over your drink, and use as a garnish.

Items

Posts & Pages

Curious & Unfiltered