Rabo de Galo
Rabo de Galo is a bold and distinctly Brazilian cocktail that blends the robust flavors of cachaça with the herbal complexity of red vermouth. Its name—literally “cocktail” in Portuguese—translates to “rooster’s tail,” a nod to both the literal translation of the word 'cocktail' and the drink’s colorful, punchy character. This is a drink that honors Brazil’s vibrant bar culture and is perfect for those who crave something different yet classic.
Rabo de Galo
Rabo de Galo is a bold and distinctly Brazilian cocktail that blends the robust flavors of cachaça with the herbal complexity of red vermouth. Its name—literally “cocktail” in Portuguese—translates to “rooster’s tail,” a nod to both the literal translation of the word 'cocktail' and the drink’s colorful, punchy character. This is a drink that honors Brazil’s vibrant bar culture and is perfect for those who crave something different yet classic.
- Cachaça60 ml (2 oz)Use a good-quality cachaça for the best flavor.
- Red (sweet) vermouth30 ml (1 oz)Traditional recipes use Italian vermouth.
- Angostura bitters2 dashesOptional, but adds depth.
- Ice1 cupFor mixing and serving.
- Mixing glass
- Bar spoon
- Jigger
- Strainer
- Old fashioned glass
Fill a mixing glass with ice.
Add 2 oz cachaça and 1 oz red vermouth to the glass.
Add 2 dashes of Angostura bitters (if using).
Stir well for about 20 seconds to chill and dilute.
Strain the mixture into an old fashioned glass filled with fresh ice.
Garnish and serve immediately.
- It’s a unique twist on the classic spirit-forward cocktail.
- The combination of cachaça and vermouth creates a complex, herbal flavor.
- It’s easy to make with just two main ingredients.
- Authentic Brazilian culture in a glass.
- Perfect for sipping before dinner or as a bold nightcap.
The Rabo de Galo was born in São Paulo, Brazil, in the 1950s, during a time when Italian immigrants were shaping the city’s drinking habits. It was created as a marriage between cachaça (the local sugarcane spirit) and Italian vermouth, often served at botecos (Brazilian dive bars) throughout the city. The cocktail was popularized by factory workers who would stop for a quick drink after their shift. Over the decades, it’s become a beloved staple, symbolizing the cultural melting pot that is Brazil.
A twist of orange peel or a maraschino cherry. The orange peel adds a bright citrus aroma that complements the herbal notes of the vermouth, while the cherry gives a touch of sweetness.
Approx. 170 calories per serving. Contains alcohol, minimal carbohydrates, and negligible fats or proteins. Vermouth adds a touch of sugar.