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 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.