Rabo de Galo Cocktail Drink

Rabo de Galo

Want a one-of-a-kind cocktail? Give this Rabo de Galo recipe a go! It’s a delicious drink loaded with cool ingredients and a breeze to put together.

Rabo de Galo Recipe

Get ready for fall with this simple Rabo de Galo recipe! It's a warming mix of cachaça, red vermouth, Cynar and lime for those chilly autumn evenings.

Prep time:

1 minute

Mixing time:

1 minute

Servings:

1

Calories:

219 kl

Ingredients

  • 1⅔ oz Cachaça
  • ¾ oz red Vermouth, sweet Vermouth
  • oz Cynar
  • Ice cubes
  • Lime or orange twist, for garnish, optional

Equipment

  • Old Fashioned Glass
  • Measuring Jigger
  • Stirring Glass
  • Cocktail Strainer
  • Stirrer or Bar Spoon

Instructions

  • Prep Glass: Fill an Old Fashioned glass with ice cubes. Give it a stir to chill it and set it aside.
  • Add Cynar: Pour ⅓ oz Cynar into the mixing glass.
  • Add Vermouth: Measure and add ¾ oz red Vermouth.
  • Add Cachaça: Finally, add 1⅔ oz Cachaça to the mix.
  • Add Ice and Stir: Fill the mixing glass with ice. Using a bar spoon or a long stirrer, stir well (for about 15-20 seconds). Give it a taste and stir a bit more if you feel like more dilution is necessary.
  • Strain: Take the Old Fashioned glass and use the cocktail strainer to remove any excess water inside. Add more ice if necessary and strain the drink into the ice-filled glass.
  • Garnish: Garnish with a lime or orange twist (express the lime zest on top of the drink and then place it on the rim of the glass or drop it directly inside) and serve immediately.

Notes

Substitutes:

  • Cachaça: If you don't have cachaça, you can use white agricole rum as a substitute. It won't have the same unique flavor profile as cachaça, but it will still make a tasty cocktail.
  • Red Vermouth: Any kind of sweet or red vermouth can be used to make this cocktail. Feel free to experiment with different vermouths of your liking!
  • Cynar: You can try using another amaro (bitter liqueur) as a replacement for the Cynar. Our suggestions would be to try first with Punt e Mes, Averna or Fernet Branca. 

Making a Pitcher of Rabo de Galo:

  • Scale: To make a pitcher that serves 8, multiply all the ingredients by 8. That would be 13 oz of cachaça, 6 oz of red vermouth and 2½ oz of Cynar.
  • Mix: In a large pitcher, combine the cachaça, red vermouth and Cynar. Add ice and stir well. Give it a taste and stir again if you feel like more dilution is necessary.
  • Serve: Strain to remove the ice, serve immediately into ice-filled Old Fashioned glasses and garnish with a lime or orange twist. If you have some leftovers, be sure to keep it in the fridge (make sure no ice cubes are left inside) in an airtight container as vermouth is prone to oxidation when kept at room temperature.

Making it Non-Alcoholic:

  • Cachaça Substitute: Use a non-alcoholic cachaça or white rum substitute; these are available and reasonably mimic rum's flavor.
  • Red Vermouth Substitute: Opt for a non-alcoholic red vermouth substitute; these are usually widely available in liquor stores.
  • Cynar Substitute: Opt for a non-alcoholic bitter aperitif, or simply omit the Cynar and substitute it with 2 dashes of Angostura bitters; the final drink will indeed chemically contain a drop of alcohol, but won’t make you intoxicated at all. Depending on your reason for not drinking alcohol and your degree of tolerance on the topic, this can also be a suitable option.
  • Proceed As Usual: Use these non-alcoholic substitutes instead of the regular ingredients, follow the original steps, and enjoy a non-alcoholic version.
However, keep in mind that, as the Rabo de Galo cocktail is solely made out of alcoholic ingredients, it can be hard to recreate its flavor using only non-alcoholic substitutes; the overall flavor and mouthfeel will probably change greatly from the original drink. In order to make the perfect mocktail version of this drink, you may have to revise the quantity of each ingredient depending on the specific substitute you decide to use.

Making it Vegan:

Good news! The Rabo de Galo is already vegan-friendly. Make sure to use vegan sugar (if you're making your simple syrup), and check that your cachaça and vermouth brands don't use animal products in their processing methods.

Nutrition Facts

Calories
219
% Daily Value*
Fat
 
0.03
g
0
%
Saturated Fat
 
0.02
g
0
%
Sodium
 
4
mg
0
%
Carbohydrates
 
9
g
3
%
Sugar
 
7
g
8
%
Potassium
 
30
mg
1
%
Protein
 
0.1
g
0
%
Polyunsaturated Fat
 
0.02
g
Calcium
 
3
mg
0
%
Iron
 
0.1
mg
1
%

 

Rabo de Galo Cocktail Drink

Rabo de Galo Recipe

Gavin Wrigley Written by Gavin Wrigley
Jump to Video
Get ready for fall with this simple Rabo de Galo recipe! It's a warming mix of cachaça, red vermouth, Cynar and lime for those chilly autumn evenings.
Prep time: 1 minute
Mixing time: 1 minute
Servings: 1
Calories: 219

Ingredients
 

  • 1⅔ oz Cachaça
  • ¾ oz red Vermouth - sweet Vermouth
  • oz Cynar
  • Ice cubes
  • Lime or orange twist - for garnish, optional

Equipment

  • Old Fashioned Glass
  • Measuring Jigger
  • Stirring Glass
  • Cocktail Strainer
  • Stirrer or Bar Spoon

Instructions

  • Prep Glass: Fill an Old Fashioned glass with ice cubes. Give it a stir to chill it and set it aside.
  • Add Cynar: Pour ⅓ oz Cynar into the mixing glass.
  • Add Vermouth: Measure and add ¾ oz red Vermouth.
  • Add Cachaça: Finally, add 1⅔ oz Cachaça to the mix.
  • Add Ice and Stir: Fill the mixing glass with ice. Using a bar spoon or a long stirrer, stir well (for about 15-20 seconds). Give it a taste and stir a bit more if you feel like more dilution is necessary.
  • Strain: Take the Old Fashioned glass and use the cocktail strainer to remove any excess water inside. Add more ice if necessary and strain the drink into the ice-filled glass.
  • Garnish: Garnish with a lime or orange twist (express the lime zest on top of the drink and then place it on the rim of the glass or drop it directly inside) and serve immediately.

Notes

Substitutes:

  • Cachaça: If you don't have cachaça, you can use white agricole rum as a substitute. It won't have the same unique flavor profile as cachaça, but it will still make a tasty cocktail.
  • Red Vermouth: Any kind of sweet or red vermouth can be used to make this cocktail. Feel free to experiment with different vermouths of your liking!
  • Cynar: You can try using another amaro (bitter liqueur) as a replacement for the Cynar. Our suggestions would be to try first with Punt e Mes, Averna or Fernet Branca. 

Making a Pitcher of Rabo de Galo:

  • Scale: To make a pitcher that serves 8, multiply all the ingredients by 8. That would be 13 oz of cachaça, 6 oz of red vermouth and 2½ oz of Cynar.
  • Mix: In a large pitcher, combine the cachaça, red vermouth and Cynar. Add ice and stir well. Give it a taste and stir again if you feel like more dilution is necessary.
  • Serve: Strain to remove the ice, serve immediately into ice-filled Old Fashioned glasses and garnish with a lime or orange twist. If you have some leftovers, be sure to keep it in the fridge (make sure no ice cubes are left inside) in an airtight container as vermouth is prone to oxidation when kept at room temperature.

Making it Non-Alcoholic:

  • Cachaça Substitute: Use a non-alcoholic cachaça or white rum substitute; these are available and reasonably mimic rum's flavor.
  • Red Vermouth Substitute: Opt for a non-alcoholic red vermouth substitute; these are usually widely available in liquor stores.
  • Cynar Substitute: Opt for a non-alcoholic bitter aperitif, or simply omit the Cynar and substitute it with 2 dashes of Angostura bitters; the final drink will indeed chemically contain a drop of alcohol, but won’t make you intoxicated at all. Depending on your reason for not drinking alcohol and your degree of tolerance on the topic, this can also be a suitable option.
  • Proceed As Usual: Use these non-alcoholic substitutes instead of the regular ingredients, follow the original steps, and enjoy a non-alcoholic version.
However, keep in mind that, as the Rabo de Galo cocktail is solely made out of alcoholic ingredients, it can be hard to recreate its flavor using only non-alcoholic substitutes; the overall flavor and mouthfeel will probably change greatly from the original drink. In order to make the perfect mocktail version of this drink, you may have to revise the quantity of each ingredient depending on the specific substitute you decide to use.

Making it Vegan:

Good news! The Rabo de Galo is already vegan-friendly. Make sure to use vegan sugar (if you're making your simple syrup), and check that your cachaça and vermouth brands don't use animal products in their processing methods.

What is a Rabo de Galo?

A Rabo de Galo is a cachaça-based cocktail made of cachaça, red vermouth and Cynar. This Brazilian drink is pretty simple to make and is an accessible choice for beginners or anyone looking for a quick and easy cocktail to prepare.  The name “Rabo de Galo,” which translates directly into English as “rooster’s tail”, or “Cock-Tail”, has become synonymous with Brazil’s vibrant drinking culture over time.

A side shot of a Rabo de Galo cocktail in an old fashioned glass on a wooden board placed on a wooden table surrounded by a white cloth, a bar spoon and a mixing glass

What is a Rabo de Galo made of – The ingredients

These are the ingredients you need to create a Rabo de Galo:

  • Cachaça: This is the primary spirit in a Rabo de Galo. It’s a Brazilian liquor made from fermented sugarcane juice, providing the cocktail with its distinctive, earthy & robust flavor.
  • Red Vermouth: This ingredient adds a sweet and aromatic complexity to the drink. It balances out the strong taste of Cachaça and gives the cocktail a rich, deep color.
  • Cynar: Cynar is a bitter Italian liqueur made from artichokes and a blend of botanicals, imparting a complex and slightly herbal bitterness to cocktails.
  • Ice Cubes: Ice cubes are essential for chilling the cocktail and diluting the strong flavors slightly, making it more palatable.
  • Orange or Lime Peel: Used as a garnish, it adds a subtle citrus aroma that complements the vermouth’s sweetness and enhances the cocktail’s overall sensory experience.

Cachaça, red Vermouth, and Cynar laid out on a white bar table

How do you make a Rabo de Galo?

Follow along with our easy steps and make your own Rabo de Galo:

1
<p>Begin by preparing your glass: Fill an Old Fashioned glass with ice cubes and stir the ice for a few seconds to thoroughly chill the glass. Set the glass aside, allowing it to stay chilled while you prepare the cocktail.</p>

Begin by preparing your glass: Fill an Old Fashioned glass with ice cubes and stir the ice for a few seconds to thoroughly chill the glass. Set the glass aside, allowing it to stay chilled while you prepare the cocktail.

2
<p>Now, pour ⅓ ounce of Cynar into your mixing glass. Cynar is an Italian bitter liqueur made from artichokes and other botanicals, adding a unique complexity to your cocktail.</p>

Now, pour ⅓ ounce of Cynar into your mixing glass. Cynar is an Italian bitter liqueur made from artichokes and other botanicals, adding a unique complexity to your cocktail.

3
<p>Measure and add ¾ ounce of sweet vermouth to the mixing glass. The sweet vermouth brings a rich, herbal sweetness that complements the bitterness of the Cynar.</p>

Measure and add ¾ ounce of sweet vermouth to the mixing glass. The sweet vermouth brings a rich, herbal sweetness that complements the bitterness of the Cynar.

4
<p>Next, measure and pour 1 ⅔ ounces of Cachaça into the mixing glass. This Brazilian spirit, made from fermented sugarcane juice, provides a distinctive, slightly grassy flavor that forms the backbone of the cocktail.</p>

Next, measure and pour 1 ⅔ ounces of Cachaça into the mixing glass. This Brazilian spirit, made from fermented sugarcane juice, provides a distinctive, slightly grassy flavor that forms the backbone of the cocktail.

5
<p>Fill the mixing glass with ice cubes.</p>

Fill the mixing glass with ice cubes.

6
<p>Using a bar spoon or a long stirrer, stir the mixture for about 15-20 seconds. This process chills and slightly dilutes the drink, balancing the flavors. Taste the mixture and stir a bit more if you feel like more dilution is necessary.</p>

Using a bar spoon or a long stirrer, stir the mixture for about 15-20 seconds. This process chills and slightly dilutes the drink, balancing the flavors. Taste the mixture and stir a bit more if you feel like more dilution is necessary.

7
<p>Take the Old Fashioned glass that you prepared earlier. Use the cocktail strainer to remove any excess water from the melted ice inside the glass. If necessary, add fresh ice cubes to fill the glass (you can also simply discard the ice inside the glass and refill it with fresh, new ice cubes). Then, carefully strain the stirred drink into the ice-filled Old Fashioned glass.</p>

Take the Old Fashioned glass that you prepared earlier. Use the cocktail strainer to remove any excess water from the melted ice inside the glass. If necessary, add fresh ice cubes to fill the glass (you can also simply discard the ice inside the glass and refill it with fresh, new ice cubes). Then, carefully strain the stirred drink into the ice-filled Old Fashioned glass.

8
<p>For the garnish, take a twist of lime or an orange zest. Express the oils from the zest by gently squeezing it over the top of the drink; this adds a fresh, aromatic citrus note. </p>

For the garnish, take a twist of lime or an orange zest. Express the oils from the zest by gently squeezing it over the top of the drink; this adds a fresh, aromatic citrus note.

9
<p>You can then place the zest on the rim of the glass or drop it directly inside the glass.</p>

You can then place the zest on the rim of the glass or drop it directly inside the glass.

Serve the cocktail immediately and enjoy the complex blend of bitter, sweet, and grassy flavors that gives the Rabo de Galo its signature taste.

History and Origin of the Rabo de Galo

The Rabo de Galo is one of the best-known cocktails from Brazil. It’s a rustic and robust drink, often considered a local variation of the classic Negroni. The name “Rabo de Galo” translates from Portuguese as “rooster’s tail”, or”cock’s tail”.

This drink originated in the mid-1950 after a Cinzano factory opened in Sao Paulo. This led to an abundance of sweet vermouth on the market, which quickly got mixed with the local cachaça to create a new beverage.

The Rabo de Galo was originally served as a shot and the proportions and ingredients vary greatly from region to region and even from bar to bar. Some recipes call for equal parts while others go with ⅔ cachaça and ⅓ sweet vermouth; some recipes use a blend of Cynar and sweet vermouth (such as the one above), while sometimes the vermouth is entirely substituted with Cynar.

A Rabo de Galo cocktail, shot from above, in an old fashioned glass on a beige surface surrounded by Cachaça, red Vermouth, and Cynar

See More

Did you make this recipe?

We’d love to see how you crafted our recipes!
Tag us on Instagram at @_drinksworld

FAQ

How many calories does a Rabo de Galo drink contain?
A standard serving of Rabo de Galo contains approximately 150-200 calories. However, this can vary depending on the specific ingredients used and their quantities.
How strong is a Rabo de Galo cocktail?
The strength of a Rabo de Galo cocktail typically ranges between 24-27% ABV (Alcohol by Volume), which translates to 48-54 proof.
What type of alcohol is used in a Rabo de Galo?
Cachaça, a Brazilian spirit made from fermented sugarcane juice, is the primary alcohol used in a Rabo de Galo. It also includes sweet vermouth and Cynar for added complexity.
In what kind of glass is a Rabo de Galo served?
Traditionally, a Rabo de Galo is served in an Old Fashioned glass, rocks glass, or lowball glass.
What does a Rabo de Galo taste like?
A Rabo de Galo offers a unique blend of flavors. The cachaça provides a sweet, slightly earthy base with hints of spice, while the vermouth and Cynar add depth with their herbal and bitter notes.
What is the ratio of ingredients in a Rabo de Galo?
The classic ratio for a Rabo de Galo is 2:1 cachaça to vermouth (and/or Cynar). However, personal preference may dictate adjusting this ratio slightly to suit individual tastes (see “History and Origin” section above).
How is the Rabo de Galo served with ice?
The Rabo de Galo is typically served over ice in an Old Fashioned glass. This allows the drink to stay chilled without diluting the flavors too quickly.

Categories

Types

Flavours

Share
Pin
Post
Share
Send
Email

Rate this recipe

I don’t like it

It’s not bad

I like it

I really like it!

I love it!

Comments

Leave a Reply

Select language

The page you are looking at is also available in the following languages:

Recipe Overview

Explore our recipes by the categories below.

By spirit

By type

By flavour

Spirits Overview

Explore our spirits by the categories below.

Types