Rabo de Gallo

19 Jun
Rabo de Gallo

Rabo de Gallo

In honor of FIFA World Cup 2014, an off-book lagniappe cocktail featuring cachaça (kə-shä-sə), Brazil’s national spirit. Slate published a very nice little article with some interesting history on the fiery beverage.

June 13, 2014 – The Republic Steakhouse

2 oz. cachaça
1/2 oz. sweet vermouth
1/2 oz. Cynar
Orange peel

Combine ingredients in mixing glass and fill with ice. Stir well and, strain into a chilled cocktail glass. Twist orange peel over drink and use as a garnish.
John Coltharp, Caña Rum Bar, Los Angeles

Leblon cachaça and Carpano Antica vermouth. Rabo de gallo is Portuguese for “tail of the rooster,’ or cock tail. How appropriate! This is a truly fantastic cocktail, but you better like a little bitter in you drink. Very balanced, with just the right amount of fire from the cachaça and sweet florals from the vermouth. I had heard of Cynar before, but wondered just what an artichoke liqueur would be like. Sean was nice enough to let me try it. I was stunned at how good it was! The first taste is sweet, then the slightly grassy acidic artichoke flavor, then a really pleasant bitterness. Not as bitter as say, Campari, but just enough. The orange peel did its usual lovely citrus thing.

Leblon is made in Patos de Minas, in the heart of Minas Gerais, Brazil, using European winemaking techniques. Cynar is an Italian bitter liqueur that derives its name from the predominant plant of it’s 13+ herbs, the artichoke (Cynara scolymus).

Tim tim! (Portuguese)

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Posted by on June 19, 2014 in Cachaça, Lagniappe


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