el capitán
follow me on
Section Styles sticky-blog
el capitán cocktail
Never had this before, now I can’t imagine my life without it again.
As a cocktail that started as an aperitif by Italian immigrants who made their way to Peru during the 1850s, Roberto Meléndez made this version for his bar, Capitaán Meléndez, in 2002.
Resembling the recipe of a perfect Manhattan, he calls for the use of Acholado Pisco (a style that blends 2 grape varietals together) adding complexity and distinctly giving it a fruit forward profile.
This drink stood out to me with its use of green olives as garnish, instead of a cherry or orange peel found in most Manhattan riffs. I was immediately salivating imagining the combination of the salty, buttery olives with each sip of a cocktail truly dominated by grapes.
It’s a banger. If you have a bottle of Pisco hanging around, I highly recommend giving this one a shot.
Ingredients
1-2 dashes of Angostura bitters
0.75oz | 22.5ml sweet vermouth
0.75oz | 22.5ml dry vermouth
1.5oz | 45ml pisco acholado
Cocktail Directions
Combine all ingredients into a stirring vessel, add ice, and stir until chill and diluted. Strain into a chilled Nick & Nora.
Garnish with green olives.
(Shoutout to @highseasgoods and @bunnyharlow for their smoked green olives that sent this cocktail into orbit)
