It’s been months of permitting delays, but the Latin- and Caribbean-inspired El Capitan in SoMa has finally launched its cocktail program. To accompany the ceviches, frybread tacos and small plates, beverage director Ashleigh Plasterer (A16) and bar manager Teyler Wallaca (Saddle Ranch Chop House) have created a menu of savory, drinkable cocktails meant to accompany the food. "Our menu is all South American liquor-based, so lots of rum, tequila, cachaça and pisco," Plasterer told Eater. "We’re trying to do very fresh, bright and culinarily-driven cocktails. So rather than making them extremely complex, we’re trying to work with our kitchen to make really great bases, like emulsions or reductions." The pair designed every drink to either pair with the food or draw inspiration from the menu. She called out the Pipa Cabana (Leblon cachaca, Carpano Bianco, pineapple emulsion, orgeat, lemon) as pairing particularly well with the ceviches. Check out the full cocktail menu below.
El Capitan Launches Its Caribbean Cocktail Program At Long Last
The menu has entirely South American liquors, like rums, tequilas and cachaças.