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Rabo de Galo

Cachaça, sweet vermouth and Cynar on ice: bitter, herbal, still cane-first. Brazil's other house pour — a short aperitif, not a Caipirinha.

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Ingredients

• Cachaca — 60 ml
• Sweet Vermouth — 20 ml
• Cynar — 15 ml
• Angostura Bitters — 2 drops
• Orange Peel — 1 piece

Preparation

1. Add cachaça, sweet vermouth, Cynar, and optional Angostura drops to a rocks glass.
2. Add ice.
3. Stir briefly to combine.
4. Garnish with an orange twist.

This material is informational and cultural, intended for adults 18+, and is not alcohol advertising.

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