The flavor-packed Rabo de Galo at Caña Rum Bar in Los Angeles combines the earthiness of cachaça with the herbal bittersweetness of Cynar and Carpano Antica.
2 oz. cachaça
1/2 oz. sweet vermouth (Coltharp uses Carpano Antica)
1/2 oz. Cynar
Tools: mixing glass, barspoon, strainer
Glass: cocktail or coupe
Garnish: piece of orange peel
Combine ingredients in mixing glass and fill with ice. Stir for 20 seconds then strain into a chilled glass. Twist the orange peel over drink and use as a garnish.
John Coltharp, Caña Rum Bar, Los Angeles