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The Cappa

After dinner/digestif · Short and stirred · Spirit-forward

3.9 25 ratings

Ingredients

1 1/4 oz Gin
1 oz Pineau des Charentes
1/3 oz Maraschino liqueur

How to make

Serve in a nick & nora glass

Prepare

  1. 1 Select and pre-chill a NICK & NORA GLASS.
  2. 2 Prepare garnish of lemon zest twist.
  3. 3 STIR all ingredients with ice.

Method

  1. 4 FINE STRAIN into chilled glass.
  2. 5 Prepare garnish of lemon zest twist.

Garnish

  1. 6 EXPRESS lemon zest twist over the cocktail and use as garnish.

Flavour profile

24.1% alc./vol. · 1.3 standard drinks

History

Gin, fortified wine, and maraschino are in a balanced marriage.

Franky Marshall created this cocktail in 2012 at 15 Romolo in San Francisco, California. Ms. Marshall named her Cappa cocktail after the Cappas, or black cloaks, worn by the Black Friar monks at the monastery that is now the home of the Plymouth gin distillery. In August 2013, Gary "gaz" Regan wrote about The Cappa Cocktail in his column, The Cocktailian, for The San Francisco Chronicle. By this time, Ms. Franky Marshall had moved to New York to work at The Dead Rabbit. According to gaz's column, the recipe was as follows: "1½ ounces Plymouth gin 1½ ounces Pierre Ferrand Pineau des Charentes ½ ounce Luxardo maraschino liqueur 1 lemon twist, as garnish Instructions: Stir all the ingredients, except the garnish, over ice, and strain into a chilled cocktail glass. Add the lemon twist."

Created by Ms Franky Marshall