Capitán

Roberto Meléndez | Lima, Peru

photo: Lizzie Munro
El Capitan

A pisco-based cocktail dating from Lima’s Belle Époque era, the Capitán combines pisco and sweet vermouth, served up with a green olive. At Bar Capitán Meléndez, Roberto Meléndez serves a traditional version of the coastal capital’s classic, which appeals to enthusiasts of the Manhattan or Martini.

Ingredients

Serving: 1

  • 1 1/2 ounces sweet vermouth, preferably Cinzano Rosso
  • 1 1/2 ounces sweet vermouth, preferably Cinzano Rosso
  • 1 1/2 ounces quebranta pisco
  • 1 1/2 ounces quebranta pisco

Garnish: unpitted green olive

Directions
  1. Combine the pisco and vermouth in a mixing glass with ice and stir for a few seconds.
  2. Strain into a chilled coupe.
  3. Garnish with an unpitted green olive.

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