Peru is famous for its diverse and unique cuisine, but did you know it is also home to a refined cocktail culture? One such cocktail is the “Capitán,” which encapsulates a fascinating history.

The Capitán is the Peruvian version of the popular Manhattan cocktail, but with a twist. Its origins date back to the 1920s when soldiers and generals were stationed in the plateau near Lake Titicaca, an area that sits more than 3,000 metres above sea level. The freezing cold temperatures in the region meant that soldiers needed to find ways to stay warm, and one such solution was alcohol.

Years before, Italian immigrants had brought red vermouth with them, importing it to Peru. The idea was simple, mix pisco with red vermouth to create a dry, warm drink to help fight the cold winters. When soldiers asked for a drink from their Captain, they would say, “Un trago, mi Capitán”, which is how the Capitán was born. The Capitán quickly gained popularity, making its way from the plateau near Lake Titicaca to the vibrant capital city of Lima, where it became a favourite among locals and visitors alike. Today, the Capitán is enjoyed across the country, and it is not uncommon to see people sipping on this unique cocktail in elegant glasses in bars and restaurants throughout Peru.

The Capitán’s history is a testament to the ingenuity of the human spirit. It is a reminder that even in the harshest environments, people can find ways to come together and create something truly special. At Rompe Mar, we are proud to be a part of this rich tradition and to share our love of Pisco with the world through unique cocktails like the Capitán. Although very refined in appearance, the Capitán is actually a very simple cocktail to elaborate, with just three simple ingredients. Here is how you can make a Capitán at home.