Rabo de Galo Paulista
Ingredients
- Cachaça45 ml
- Cynar22 ml
- Sweet red vermouth22 ml
- Large ice cube
Garnish
Orange peel twist
Flavor
Bitter, Herbal
Method
- Put one big ice cube in the rocks glass.
- Add the cachaça, the Cynar and the sweet red vermouth.
- Stir about 20 seconds.
- Squeeze the orange peel over the top and drop it in.
About
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.
Where to drink
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Comments
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