Rabo de Galo
Ingredients
- Cachaça50 ml
- Sweet red vermouth25 ml
Garnish
Orange peel twist on the rim
Description & Prep
Fill a rocks glass with one big ice cube, add the cachaça and the sweet red vermouth and stir about 20 seconds with a bar spoon. Squeeze the orange peel over the top before dropping it in. It's dry, aromatic and has body, almost a Brazilian negroni without Campari's bitterness. Two ingredients and you're done.
