Robert E. Abbott's Rabo-de-Galo
Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.
- Method: shake
- Glass: Old-fashioned glass
- Ice: Ice
- Garnish: Orange zest twist
- ABV: 11%
Ingredients
- Rosso/rouge (sweet) vermouth — ½ oz (15 ml)
- Cynar or other carciofo amaro — ½ oz (15 ml)
- Hopped grapefruit bitters — 1 dash
- Rainwater/Verdelho med-dry madeira — 1⅔ oz (50 ml)
How to make it
- THROW OR STIR all ingredients with ice.
- Strain into ice-filled glass.
A cocktail with a vibrant flavor and aroma.
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