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Directions:
Most bartenders will simply "eyeball" the two ingredients, adjusting the proportions to the customer's taste. A quite common version calls for 2/3 of cachaça and 1/3 of vermouth. Rabo-de-galo is usually served straight up in large shot glasses.
History:
Alternatively, is known as a mixture of "everything you have in the bar" in some places. It is questionable whether the proportions in rabo-de-galo have ever been formally established. A popular variation in São Paulo, Brazil substitutes the vermouth with Cynar, an Italian bitter apéritif liqueur flavored with artichoke.
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Ingredients:
| 1 | part | Red vermouth |
| 1 | part | Cachaça |
