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I’ve been making Capitanes in Peru for over 15 years.

I like to use a blend of Uvina and Quebranta Piscos (grape varieties used to produce Pisco). Uvina brings saline and herbal notes, while Quebranta adds structure and dried fruit character.
After adding the rosso vermouth, I finish it with one dash of Angostura before stirring, then squeeze the oils from an orange peel over the drink, and garnish with a green olive with the pit.

More recently, I discovered that a small amount of olive brine beautifully amplifies the vermouth’s wine-like character and the natural salinity of the Uvina (it also works well with Quebranta), while keeping the drink’s classic structure intact. I simply call this version the Dirty Capitán.

i really enjoyed this. i'm not a manhattan guy but this hit the spot. also tried making a perfect one but i think it's better with just sweet vermouth. tasted like cocafuckingcola but boozy.

Didn't care for this much, cold after a long stir. Thought perhaps the acholado flavors were clashing with the vermouth. Let it sit until near room temperature. Much improved. So I poured 15ml pisco room temp., 7.5 sweet vermouth (fridge) and a drop angostura and it was an excellent sipper. Interesting how much temperature can change the flavour profile! I've never been a fan of the Manhattan (there's so many excellent rifs on Difford's Guide ((Thank-s Simon))