The recipe
- 2 ozCachaça60 ml
- ¾ ozSweet vermouth20 ml
- ½ ozCynar15 ml
- 2 dropsAngostura bitters (optional)
How to make it
- 1Put everything in a rocks glass.
- 2Add ice and stir briefly.
Garnish: An orange twist.
The ratio
3 : 1 : ¾
In parts, a Rabo de Galo is 3 cachaça, 1 vermouth and ¾ Cynar. Change one part and you have a cousin; the closest are below.
Built the same way
Head to head
More Martinis & Manhattans
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- Bobby Burns — Scotch and sweet vermouth in equal parts with a few dashes of Bénédictine: a softer, honeyed Rob Roy named for the poet.