Rabo de Galo
Ingredients
- Cachaça50 ml
- Sweet red vermouth25 ml
- Large ice cube
Garnish
Orange peel twist on the rim
Flavor
Bitter, Herbal
Method
- Fill a rocks glass with one big ice cube.
- Add the cachaça and the sweet red vermouth.
- Stir about 20 seconds with a bar spoon.
- Squeeze the orange peel over the top and drop it in.
About
Dry, aromatic and with body, almost a Brazilian negroni without Campari's bitterness. Two ingredients and you're done.
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Comments
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