Fancy cocktails: There's the door, don't let it hit you on the way out.

I was planning on writing another one of my quite famous polemics on wood used to store cachaça. But I don’t feel like it. No, instead, I will riff on whatever I feel like. And, right now, I feel like talking about how much I truly enjoy the Rabo de Galo. An easy drink to make an easy drink to want. It’s not as sweet as a caipirinha but still gets a bit from whatever cachaça you use and the type of vermouth you add. 

The fact that this drink hasn’t caught on more is probably one reason cachaça still doesn’t sell that well in other places. This is an important drink and one that any bartender can easily make. Trust me, I’ve had my share of bad caipirinhas in the US. Either the bartender doesn’t put in enough sugar or ice or doesn’t know how to muddle the lime and sugar. Either way, it sometimes turns out to be a disaster. Of course, it shouldn’t be. It’s not a hard drink to make. But that’s why the Rabo de Galo is even easier. 

You can find my simple recipe here. 

It’s a light drink, which doesn’t rot your teeth, won’t make you wince, and doesn’t require any bar equipment. Make it at home. Make it at your friend’s house. Show a bartender how to make it. Just do it. Because while being the best at making a caipirinha is nice. Not everyone likes tropical drinks. Or at least not at all times of the year. The Rabo de Galo is a year-round drink. Please take advantage of it.