Rabo-de-Galo is a traditional Brazilian cocktail that holds a legendary status, particularly in the bohemian bars (botequins) of São Paulo. It is considered by many to be the national cocktail of Brazil.
- What it is: It’s a simple, strong, and refreshing cocktail.
- The Classic Recipe: Its base is cachaça (the iconic Brazilian sugarcane spirit) mixed with Cynar, an Italian artichoke-based amaro (bitter liqueur). The standard ratio is 2 parts cachaça to 1 part Cynar, stirred with ice and served either in an old-fashioned glass with ice or strained into a small shot-like glass.
- The Flavor Profile: The combination is a masterful balance. The sweet, grassy notes of the cachaça are perfectly complemented and complexified by the herbaceous, slightly bitter, and vegetal character of the Cynar. It’s surprisingly smooth and drinkable.
- The Name & History: The name means “Tail of the Rooster.” One popular theory for the origin is that bartenders would “rooster the tail” (rabear), meaning they would top off a nearly empty cachaça bottle with Cynar (or vice versa) to create a new drink and avoid waste. This practical origin story fits perfectly with the inventive and informal spirit of Brazilian botecos.
