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Photo by Dominic AZ Bonucelli

Rabo de Gallo

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
Ice cubes
Tools: mixing glass, barspoon, strainer
Glass: cocktail or coupe
Garnish: piece of orange peel

Combine ingredients in mixing glass and fill with ice. Stir well for 20 seconds, strain into a chilled glass. Twist orange peel over drink and use as a garnish.

 

John Coltharp, Caña Rum Bar, Los Angeles

 

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For more on LA's cocktail scene, check out "A Star Is Re-Born" in the July/August 2010 issue.

 

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