Rabo de Galo
Vermouth two ways with cashew syrup. Brazil's after-work drink, rebuilt.
5ozRocks / Old-Fashioned holds 5 oz of liquidShort glass built over ice. Half its volume is ice, so liquid stays low.Build
| Don Papa rum | 1½ oz45 ml1 oz30 ml2 oz60 ml2 ½ oz75 ml3 oz90 ml |
| sweet vermouth | ½ oz15 ml⅜ oz10 ml⅝ oz20 ml⅞ oz25 ml1 oz30 ml |
| dry vermouth | ¾ oz20 ml½ oz15 ml1 oz30 ml1 ¼ oz35 ml1 ½ oz45 ml |
| Cashew Syrup | ½ oz15 ml⅜ oz10 ml⅝ oz20 ml⅞ oz25 ml1 oz30 ml |
| Angostura bitters | 2 dashes |
Rescaled to your 1 oz30 ml pour. Written around 1½ oz45 ml.
Already built on your 1 ½ oz45 ml pour.
Rescaled to your 2 oz60 ml pour. Written around 1½ oz45 ml.
Rescaled to your 2 ½ oz75 ml pour. Written around 1½ oz45 ml.
Rescaled to your 3 oz90 ml pour. Written around 1½ oz45 ml.
Tools
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Preparations
Cashew Syrup20 minutessee method
Toast a cup of cashews at 350°F for five minutes. Separately boil a cup each of sugar and water until dissolved, then blend the syrup and the cashews together until smooth. Strain and cool.
Method
- Add everything to a shaker, fill it two-thirds with ice, and shake hard until cold.
- Strain over a large ice cube into the glass. Garnish with orange twist.
Mixology by Whiphttps://mixologybywhip.com/recipes/rabo-de-galo
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