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
Ingredients
Serving: 1
- 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
Directions
- 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.