Rabo de Galo

Classic collection

Make Rabo de Galo with Cachaca, Sweet Vermouth Cinzano Rosso, Cynar. Follow the measured ingredients below, then use Recipe Lab to record and compare your own version.

Ingredients

Metric measures · IBA reference

60 ml Cachaca
20 ml Sweet Vermouth Cinzano Rosso
15 ml Cynar
2 Drops Angostura (Optional)

Develop in Recipe Lab ↗

Preparation

Build cachaça, vermouth, Cynar and optional bitters over ice in a rocks glass. Stir briefly.

Garnish

Finish with a orange twist.

Before your next pour

IBA reference specification. Follow the listed measures; brands and ingredient batches can change the finished balance.

Measure accurately and compare trials at the same serving temperature. In Recipe Lab, record ingredient brands, syrup strength and the single adjustment you want to test.

IBA specification ↗ · Reviewed 4 October 2026