Rabo de Galo（ハボ・デ・ガロ）
Cachaca, sweet vermouth, Cynar — Brazil's stirred rooster-tail.
01Recipe
Recommended recipe
House spec — an editorial spec drawing on the sourced versions below.
| Ingredient | Measure |
|---|---|
| Cachaça | 60 ml |
| Cinzano Rosso sweet vermouth | 20 ml |
| Cynar | 15 ml |
| Angostura bitters | 2 drops |
Total volume (pre-dilution)
4 : 1.3 : 1
- 01
Combine all the ingredients into a rocks glass, add ice and stir briefly.
Garnish — Garnish with a orange twist.
02Taste profile
- Sweetness
- 65Strong
- Sourness*
- 0Faint
- Bitterness
- 85Intense
- Fruitiness
- 30Light
- Herbal*
- 56Moderate
- Alcohol
- 70Strong
- Crisp
- 30Light
Independent editorial scores, 0–100. *Estimated from the ingredient list — a profile sketch, not a verdict.
03History
Brazilian bar culture canonised it in the 1950s — the shift drink for bartenders who wanted bitter without Campari. IBA added it in the 2011 revision as Brazil's second entry after the Caipirinha.
Stir it long: cachaca needs the water.
Origin contested — the entry keeps verified record and received legend distinct.
Sources — IBA Official Cocktails · Cynar — Italy
04Recipe versions
Each version is shown exactly as recorded in its source — unverified claims are flagged.
- IBA Official Cocktails
International Bartenders Association · iba-web-current · Official
- Cachaça60 ml
- Sweet Vermouth20 ml
- Cynar15 ml
- Angostura Bitters2 drop
Combine all the ingredients into a rocks glass, add ice and stir briefly. — Garnish with a orange twist.
Pick 2 versions to compare — up to 3 on a wider screen
05Variations
06The map
Ingredients
Spirits
