Capitán
South America's answer to the Manhattan, stirring pisco with sweet vermouth for a grape-forward, herbal cocktail that showcases the unique terroir of Andean brandy.
- 2 ozpisco
- 1 ozsweet vermouth
- 2 dashesangostura bitters
- Maraschino cherry or lemon twistgarnish
- 1Add pisco, sweet vermouth, and bitters to a mixing glass with ice.
- 2Stir well for 20-30 seconds until properly chilled and diluted.
- 3Strain into a chilled coupe glass.
- 4Garnish with a maraschino cherry or a lemon twist.
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The Capitán is a subject of friendly rivalry between Peru and Chile, both nations claiming this pisco Manhattan variation as their own. The cocktail likely emerged in the late 19th or early 20th century when European drinking customs influenced South American bars. The name "Capitán" (captain) suggests military or naval origins, possibly created for officers at Chilean or Peruvian ports. Unlike the American Manhattan's bold rye base, the Capitán offers a softer, more floral profile from pisco.
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