El Capitán is a classic Peruvian drink. It dates back to the 1920s in the Puno highlands, where the army captains, after making their nightly rounds, ordered their favorite combination at the canteens: pisco and vermouth.

The generals from the cavalry ordered this drink, which they named Captain. Over the years, the recipe crossed the Andes and reached the capital. Its evolution has brought it so far from its origins that now it is only served in a Martini glass.

Ingredients:

1 ½ oz Pisco Puro

1 ½ oz Cinzano Rosso vermouth

3 ice cubes

Method

Chill the glass in which the cocktail will be served, adding ice to it and letting it stand. Then put the pisco and vermouth into a cocktail shaker with plenty of ice. Shake for 10 seconds and pour into the martini glass.

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