Rabo de Galo
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.
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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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.