El Capitán is a famous Peruvian cocktail that closely resembles the Manhattan. At Capitán Meléndez in Lima, bartender Roberto Meléndez stirs pisco with sweet vermouth and garnishes with green olives, but his friend Nico Vera prefers a route more akin to the Perfect Manhattan, with a split base of sweet and dry vermouth. “An Acholado pisco with blended grape varietals makes the drink more complex, but still very spirit-forward,” Vera says. “Green olives are a must because, according to Meléndez, a bite of an olive invites you to take another sip.”
1 oz. pisco
½ oz. sweet vermouth
½ oz. dry vermouth
1 dash Angostura bitters
Tools: barspoon, mixing glass, strainer
Garnish: 2 green olives
Stir all the ingredients together in a mixing glass with ice. Strain into a chilled coupe. Garnish.
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