Distiller, mixologist and co-owner of Bittersweet bar in Leith, Fabrizio Cioffi, told The Morning Advertiser (The MA) the cocktail is perfect for pre-batching, which helps add to the “theatre” of the serve.
Cioffi said: “Pre-batching gives time to start conversations. It is theatrical as well as we weigh on the scales in front of the customer and we can explain everything about the drink.
“We can also better understand the customer sitting in front of us.”
When prepared in batches, Capitano can be stored in the fridge for up to six months.
The cocktail, which features on Bittersweet’s newly launched Italian inspired menu, is best served straight from the fridge, garnished with crackers and basil pesto.
Cioffi added the drink should be served over ice in portions of 120ml and pairs well with classic bruschetta as well as Burrata and fried chicken dishes.
The bar, which was a finalist in the most recent Top 50 Cocktail Bars ‘one to watch’ specialist awards category, sells the serve for £12.50.
However, Cioffi advised the cocktail, which costs around £2.25 to create, could retail for between £14 and £16 depending on location.
Capitano
Ingredients:
- 30ml Seignette Cognac
- 10ml Quaglia Chinotto liquor
- 5ml Leith Aperitif Artychook
- 10ml Monin Paragon Palo Santo Cordial
- 75ml Basil Sage Cordial
Method:
- Add all ingredients to a bottle and keep in the fridge to pre-batch or build single ingredients in a Michael glass and pour over ice
Basil sage cordial
Ingredients:
- 500g water
- 150g sugar
- 3g fresh basil
- 2g dried sage
- 1g ascorbic acid
- 8g citric acid
- 1g malic acid
- 1g salt
Method:
- Add all the ingredients to a blender
- After blending pour the liquid in a fine mesh filter
- Bottle and store for up to two weeks
To take part in The MA’s Drinks Masterclass series please email rebecca.weller@wrbm.com. See the previous Drinks Masterclass on how to make a Bloody Mary with a gin twist here.
