Subscribe to our newsletter - email@example.com

Click on the Edit Content button to edit/add the content.
Search

The Capone

Step into the world of Capo’s and experience the allure of The Capone, our new-fashioned take on the classic old-fashioned cocktail. Paying homage to the legendary Al Capone, this drink combines Templeton rye whiskey, which was Al’s favorite, with the delightful sweetness of bottled Italian Amarena cherries, replacing the traditional maraschinos. The result is a sophisticated and refreshing libation that transports you to the golden era of speakeasies and timeless elegance. Crafted with care and finesse, The Capone embodies the essence of Capo’s, where tradition meets innovation, and every sip tells a story of taste, history, and exceptional mixology expertise.

 

INGREDIENTS:

  • 1 Amarena cherry
  • ½ orange slice
  • ½ teaspoon (2.5 grams) maple syrup
  • 3 dashes of aromatic bitters, preferably Fee Brothers Old Fashion
  • 2 dashes of orange bitters, preferably Fee Brothers West Indian
  • 2 fluid ounces rye whiskey, preferably Templeton
  • Ice cubes, for serving
  • 1 fluid ounce seltzer water

 

PREPARATIONS:

  1. Put the cherry, orange slice, maple syrup, and both bitters in a rocks glass.
  2. Using a muddler, muddle the ingredients.
  3. Stir in the whiskey, add ice, and top with the seltzer water.

 

YIELD: Makes 1 cocktail.

 

SPECIAL INSTRUCTIONS:

  • Use Templeton rye whiskey for an authentic touch that pays homage to Al Capone’s favorite choice.
  • Opt for bottled sweet-tart Italian Amarena cherries for a delightful twist on traditional maraschinos.

 

TIPS:

  • To enhance the flavors, consider using Fee Brothers Old Fashion and West Indian bitters.
  • Adjust the sweetness to your liking by adding more or less maple syrup.

 

As you take your first sip of The Capone, you are instantly transported to the era of Al Capone—a time of intrigue, speakeasies, and timeless elegance. The Capone is more than just a cocktail; it is a celebration of history, a tribute to Al Capone, and a testament to Capo’s commitment to culinary creativity and mixology expertise.

The choice of Templeton rye whiskey, favored by Al Capone himself, adds a touch of authenticity to this new-fashioned version of an old-fashioned cocktail. The sweet-tart Italian Amarena cherries replace the classic maraschinos, infusing the drink with a delightful twist that captivates the palate. The rich and robust flavors of the whiskey blend harmoniously with the sweet and tangy notes of the cherry, creating a symphony of taste that lingers long after the last sip.

At Capo’s, we take pride in crafting cocktails that go beyond the ordinary, and The Capone is no exception. Every element is meticulously chosen and carefully combined to create a masterpiece that embodies the spirit of our establishment. With each sip of The Capone, you become a part of history, a part of Al Capone’s legacy, and a part of the timeless allure of Chicago.

As you savor The Capone, you are embraced by the warm ambiance of Capo’s—a place where culinary artistry, mixology expertise, and unmatched hospitality come together to create an unforgettable experience. Just like the era it represents, The Capone captures the essence of indulgence and sophistication, inviting you to revel in the opulence of the past while celebrating the present.

The Capone is more than just a drink; it is an invitation to immerse yourself in the world of Capo’s—to be a part of a story that intertwines tradition and innovation, authenticity and creativity. It is a story of craftsmanship, where every detail is thoughtfully curated to deliver an exceptional experience to our guests.

In conclusion, The Capone is more than a cocktail; it is a celebration of Chicago’s rich history and the legacy of Al Capone. With each sip, you embark on a journey that transcends time, a journey that takes you back to an era of intrigue and sophistication. Join us at Capo’s, and experience The Capone—a cocktail that encapsulates the essence of our establishment and the allure of Chicago’s golden age.

Share

Share

I am BRENDA GANTT

I am a self-taught cook. I started cooking around 18 years old. I stood in the kitchen and watched my mother, who was my biggest inspiration at the time, cook.