Popular in Brazilian pubs, the Rabo de Galo gained prominence in high-end cocktail bars and established itself as one of the main cachaça-based cocktails alongside the famous Caipirinha.
In the mid-1950s, the Italian company Cinzano established itself in Brazil and created its own "cocktail," a word that literally translates into English as "rooster's tail" and into Portuguese as "Rabo de Galo," encouraging the blending of cachaça with the brand's vermouth.
Rabo de Galo Recipe
Ingredients
1.50 ml aged cachaça (ideally in oak barrels)
2.20 ml vermouth
3.2 ice cubes
4. One slice of orange peel
Instructions
1. Place the cachaça and vermouth in a mixing glass with ice.
2. Stir until chilled and strain into a tall glass.
3. Garnish with a slice of orange peel for the finishing touch.
It's ready! Enjoy!
