The Captain

Base

1 bottle (750 mL) pisco

1½ cups dried sour cherries

Cocktail

1 ounce dry white vermouth

2 dashes Angostura bitters

For the base: Pour the entire bottle of pisco into a large, sealable glass container, add dried cherries, cover and store in a cool, dark place. Macerate for at least 5 days and up to 15, stirring daily. Strain and discard the cherries; use a funnel to return the liquid to the pisco bottle for storing. (It will keep at room temperature for up to a year.)

To make one Capitan cocktail: Combine 1½ ounces of the cherry-infused pisco, with dry white vermouth and bitters in a mixing glass. Add ice and stir a few times, until the cocktail is well chilled. Strain into a chilled cocktail (martini) glass, garnish with a strip of lemon peel and serve cold.

Juan Coronado, ThinkFoodGroup cocktail innovator