El Capitán Cocktail Recipe
Written by Cool off with this easy El Capitán Cocktail recipe! Mix Quebranta Pisco, Sweet Vermouth, and Angostura Bitters for a smooth fall cocktail.
Prep time: 1 minute
Mixing time: 1 minute
Servings: 1
Calories: 177
Ingredients
- 2 oz Quebranta Pisco
- 1 oz sweet vermouth
- 1 dash Angostura bitters - optional, to taste
- Ice cubes
- Skewered green olives - for garnish, optional
Equipment
- Martini or Coupe Glass
- Measuring Jigger
- Stirring Glass
- Stirrer or Bar Spoon
- Cocktail Strainer
- Cocktail Skewer for garnishing, optional
Instructions
- Prep Glass: Fill a Martini or coupe glass with ice. Give it a quick stir and set it aside.
- Add Bitters (optional): Pour 1 dash Angostura bitters into the mixing glass.
- Add Vermouth: Measure and pour 1 oz sweet vermouth into the mixing glass.
- Add Pisco: Add 2 oz Quebranta Pisco.
- Add Ice and Stir: Fill the mixing glass with ice. Using a bar spoon or a long stirrer, stir well (for about 15-20 seconds). Give it a taste and stir a bit more if you feel like more dilution is necessary.
- Strain: Take your Martini glass or cocktail coupe and discard the ice inside. Using the cocktail strainer, strain the mixture into the chilled glass.
- Garnish: Garnish with a few skewered green olives and serve immediately.
Notes
Substitutes:
- Quebranta Pisco: If you don't have Quebranta Pisco, you can try using other types of Pisco, such as an Acholado for example. If you don’t have any pisco on hand, try using a gin, grappa, or even a light rum as an alternative.
- Sweet Vermouth: Any kind of red vermouth can be used for this recipe. You could also try a fortified wine like port or sherry (Oloroso, Palo Cortado, or Pedro Ximenez for example) for a different flavor profile.
- Angostura Bitters: You can substitute with another aromatic bitter if needed, although it will slightly alter the flavor profile.
Making a Pitcher of El Capitán Cocktail:
- Scale: To make a pitcher that serves 8, multiply all the ingredients by 8. That would be 16 oz of Pisco, 8 oz of sweet vermouth, and 8 dashes of Angostura Bitters.
- Mix: In a large pitcher, combine the Pisco, sweet vermouth, and Angostura Bitters. Add ice and stir well. Give it a taste and stir a bit more if you feel like more dilution is necessary. Strain to remove the ice and transfer it into a bottle.
- Serve: Pour the mixture into chilled martini or coupe glasses, garnish with skewered green olives, and serve immediately. Be sure to put the bottle back into the fridge or between each serving: this cocktail should always be served as cold as possible. If you have any leftovers, you can keep the bottle in the fridge for up to three months.