Rabo de Galo

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Literally translated as “Tail of the Rooster,” i.e. “cocktail,” this is a tasty stirred drink formula in Brazil, popularly enjoyed as a 50/50 mixture of cachaça and either vermouth or Cynar. This recipe calls for both.

  • 1.5 oz Novo Fogo “Chameleon” Cachaça
  • 0.75 oz sweet vermouth
  • 0.75 oz Cynar
  • 2 dashes Scrappy’s Orange Bitters

Stir everything with ice. Strain into a cocktail glass and give it a spritz of oil from an orange peel, which you can either discard or use as garnish.

Chameleon

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Our “Chameleon” expression marries the savory identity of our Silver Cachaça with the vanilla notes of our oak-kissed Barrel-Aged edition. It’s aged for one year in repurposed American oak barrels, just long enough to reach mixability peaks without losing its rainforest and sugarcane funk. A hazelnut nose is continued with sweet and spicy herbs in the palate and finished with lively citrus. From tiki drinks to stirred aperitifs, this versatile cachaça is the bartender’s friend.

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750 ml | 700 ml | 50 ml | 43% ABV

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How to Make a Rabo de Galo Cocktail

The Rabo de Galo is a tasty stirred drink formula in Brazil. Literally translated as, “Tail of the Rooster,” i.e. “cocktail,” it is popularly enjoyed as a 50/50 mixture of cachaça and either vermouth or, in São Paulo, Cynar. This American version calls for both — consider it a Boulevardier or a dark Negroni from South America.

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