If you are a cocktail enthusiast, get ready to discover a hidden gem from Brazil: the Rabo de Galo. This drink, characterised by its intense colour and flavour, is a perfect aperitif for those who love the Negroni but with a unique twist. The addition of cachaça aged in amburana wood gives the Rabo de Galo a chamomile finish that clearly distinguishes it from other cocktails. In this article we explore the history, the original recipe and the many variations of this fascinating Brazilian cocktail, with a focus on a particularly interesting version that uses the Artichoke liqueur creating a fusion of Brazilian tradition and typical Sicilian flavours.
The Origins of the Rabo de Galo
The birth of Rabo de Galo dates back to the 1950s, when the famous Italian company Cinzano decided to open a factory in São Paulo, Brazil. At the time, cachaça, a spirit made from sugar cane, was the preferred spirit of both Brazilians and Italian emigrants. To launch its vermouth in the Brazilian market, Cinzano had the idea of combining vermouth with cachaça, creating an ideal cocktail for the aperitif: the Rabo de Galo. To promote the drink, Cinzano produced special glasses with the exact doses of the two ingredients printed on them.
Cocktail Diffusion and Success
The Rabo de Galo quickly became popular throughout Brazil, with different variations depending on the bar: some use aged cachaça, others add Cynar or bitter. The real push to fame came in 2017, thanks to a competition organised by the famous Brazilian bartender Derivan Ferreira de Souza in Portugal. This event helped make Rabo de Galo known internationally, similar to the success of the Caipirinha, also promoted by de Souza. Thanks to his efforts, the Rabo de Galo was included in the latest official IBA list.
The Meaning of the Name
The name 'Rabo de Galo' literally means 'cock-tail' in Portuguese, and was chosen by Cinzano's marketing managers to translate the English term 'cock-tail'. This choice proved simple and effective, contributing to the drink's popularity in Brazil. The word 'cocktail', on the other hand, has controversial origins, but one of the most credited theories is that it derives from 'cock-tail' because of the bright colours of the first cocktails that resembled cocks' tails.
The Original Recipe and the IBA Version
The original recipe for Rabo de Galo called for 2/3 white cachaça and 1/3 red vermouth (Cinzano, of course). However, over the years, the recipe has been modified and refined to the formulation adopted by the IBA.
Rabo de Galo IBA recipe
- Technique: Build
- Glass: Low Tumbler
- Ingredients:
- 60 ml of cachaça
- 20 ml of Cinzano red vermouth
- 15 ml Cynar
- 2 drops of angostura (optional)
- Garnish: Twist of orange
The Many Variants of the Rabo de Galo
The appeal of the Rabo de Galo also lies in its versatility. Numerous variations have been created over the years, each with its own unique twist. Among the IBA's suggestions:
- Try different varieties of cachaça on the market.
- Replace the vermouth with a Port for a Portuguese touch.
- Infuse the vermouth with Lapsang Souchong tea.
- Use chocolate bitters instead of angostura.
- Try Cynar 70 instead of the classic version.
An Interesting Variant: Rabo de Galo Twist on Classic
One of the most fascinating variants of the Rabo de Galo is the one that uses Artichoke Country Liqueur. This version, called 'Rabo de Galo Twist on Classic', adds a unique aromatic dimension to the cocktail, making it even more intriguing and complex.
Rabo de Galo Twist on Classic recipe
- Glass: Nude Tumbler
- Artichoke liqueur: 3 cl
- Cachaça Amburana: 3 cl
- Red vermouth: 3 cl
- Decoration: Orange peel
Taste Notes
- Intense: The full, rich flavour of aged cachaça.
- Aromatic: The distinctive notes of the Paesano artichoke liqueur.
- Hints of camomile: The unique aftertaste conferred by ageing in amburana wood.
A Film Icon
The allure of the Rabo de Galo has also inspired cinema. In 2015, the cocktail gave its title to an independent film by Brazilian directors Jonathan Van Thomaz and Moira Lacowicz. The film tells the stories of some peculiar characters who frequent Rua São Francisco in Curitiba, a street known for its vibrant nightlife.
Food Pairings: Brazilian Dishes and Sweets
Rabo de Galo pairs beautifully with typical Brazilian dishes such as churrasco and moqueca (fish stew). Moreover, for an interesting contrast, it goes well with chocolate or coffee desserts, offering a complete and satisfying taste experience.
Conclusion: A Cocktail to Try
The Rabo de Galo is a cocktail that deserves to be discovered and appreciated. With its rich flavour and unique aftertaste imparted by cachaça aged in amburana wood, it is a perfect example of Brazilian culture and tradition. Now that it has been included in the official IBA list, there is no doubt that we will be seeing Rabo de Galo more and more often in bars around the world. And for those looking for a special twist, the Rabo de Galo Twist on Classic with Artichoke Country Liqueur offers a unique and aromatic experience. So, the next time you are looking for a new and intriguing aperitif, try a Rabo de Galo or one of its variants and get carried away by its Brazilian charm.
