Skip to content
Sip Curator
Log in Sign up
All cocktails El Capitán

Log in to see whether your bar can pour this

El Capitán

Aperitivo/aperitif · Short and stirred

4.4 31 ratings

Favorite

Ingredients

1 1/2 oz Pisco
1 1/2 oz Rosso/sweet vermouth
1 dash Aromatic bitters

How to make

Serve in a coupe glass

Prepare

  1. 1 Select and pre-chill a COUPE GLASS.
  2. 2 Prepare garnish of skewered green olives.

Method

  1. 3 STIR all ingredients with ice.
  2. 4 FINE STRAIN into chilled glass.

Garnish

  1. 5 Garnish with skewered olives.

Made it?

How did it pour?

Rate this drink

With an account you can score a drink once you have poured it and keep a note on how you made it. Your score and your note are yours alone; share your ingredient list if you want to, and other members see how you pour it.

Flavour profile

22.8% alc./vol. · 1.5 standard drinks · 139 calories

History

A popular Peruvian take on a Sweet Manhattan, allowing pisco's aromatics to shine.

The combination of vermouth and pisco likely dates to the period shortly after vermouth's arrival in Peru around the 1850s-60s, brought by Italian immigrants. Given that pisco was the predominant spirit, mixing it with the newly available fortified wine was a natural development. These early concoctions were likely served without ice. The origin of the name El Capitán for this combination is not known, but it is said to have gained popularity in the 1920s among army captains in Puno, a city in southeastern Peru.