Food - Drink
Brazil's Rabo De Galo Cocktail Is Simpler Than You Think
By NIKITA EPHANOV
The rabo de galo uses 1 and a 1/2 ounces of Brazilian cachaça, an iconic sugarcane spirit, plus 2/3 of an ounce of an equal mix of Italian vermouth and cynar bitters.
The drink originated in the ‘50s, when Italian vermouth producer Cinzano opened a São Paulo production facility and created a drink using local favorite, cachaça, to boost sales.
At nearly 25% ABV, a rabo de galo is potent yet surprisingly sweet thanks to the red vermouth, which is balanced by the cachaça and artichoke-based cynar bitters.
The cocktail quickly became popular as a cheap and potent drink, and along the way, patrons began the tradition of pouring out some of their drink as an offering to the saints.
At nearly 25% ABV, the rabo de galo is potent yet surprisingly sweet thanks to the red vermouth, which is balanced by the sugarcane-based cachaça and cynar bitters.
While the drink typically uses just cynar bitters, some variations add extra bitters like Amaro Averna or grapefruit for a less sweet concoction overall.