Cachaça, stirred
Rabo de Galo
Barline 2,h,h,Ro
The code is the shorthand off my printed menu; the Key tab decodes every letter.
- 2 oz Cachaça
- 1/2 oz Sweet vermouth
- 1/2 oz Cynar
Stir with ice until cold, then strain.
Rocks, iced, orange twist.
Taste
Two ounces of cachaça with a half ounce each of sweet vermouth and Cynar. The cachaça is grassy and raw sugar, the vermouth rounds it, and the Cynar puts artichoke bitterness on the end. Stirred, rocks with ice, orange twist. It gets colder and wider as the cube goes.
History
The Rabo de Galo, rooster's tail, took hold in São Paulo in the mid-1950s after Cinzano opened a vermouth factory there and set about persuading Brazilians to mix the imported wine with their own cachaça. It was a shot in the pés-sujos, the dirty-feet bars, before it was a cocktail, poured about two parts cachaça to one of vermouth and thrown back. Cynar came later, and São Paulo bartenders now pour it beside the vermouth or in place of it; Derivan Ferreira de Souza started a national competition for the drink in 2017. This menu pours two ounces of cachaça and a half ounce each of sweet vermouth and Cynar, over ice with an orange twist.
Same shape, other bottles
The Negroni family, with the bottle that changed.
- Little Italyrye for cachaça
- Brazilian NegroniCampari for Cynar
- Cin-Cyngin for cachaça
- Cardinalegin and dry vermouth for cachaça and sweet vermouth
- Boulevardierbourbon and Campari for cachaça and Cynar
- Lucien Gaudingin and dry vermouth for cachaça and sweet vermouth
This is one drink on my home bar's menu. Tick the bottles you own and the menu lists which of all 185 drinks they pour.