Rabo de Galo Paulista
Ingredients
- Cachaça45 ml
- Cynar22 ml
- Sweet red vermouth22 ml
Garnish
Orange peel twist
Description & Prep
Put the cachaça, the Cynar and the sweet red vermouth in a rocks glass over one big ice cube and stir about 20 seconds. Squeeze the orange peel over the top and drop it in. The Cynar takes the place of part of the vermouth and brings an artichoke bitterness that makes the drink darker and drier than the regular rabo de galo.
