Rabo de Galo first became popular in the mid-1950s when the Italian vermouth producer Cinzano opened a factory in bustling São Paulo. To compete with the ubiquitous consumption of cachaça, the native spirit, in local bars, the company introduced a foreign concept to Brazil: mixing two alcoholic bases in the same glass and calling it a “cocktail.” However, the practice took off only after they decided to translate the word. In Portuguese, galo means “rooster” (or “cock”), and rabo means “tail.”
Rabo de Galo
Mapa da Cachaça
- Scant 1 3/4 ounces aged cachaça
- Scant 3/4 ounce sweet vermouth, preferably Vermouth Carpano Classico
- Heavy 1/4 ounce Cynar
Garnish: lime twist
- Pour the cachaça, vermouth and Cynar into a mixing glass with ice and stir until chilled.
- Strain into a rocks glass with ice.
- Garnish with a lime twist.