Capa offers a variety of Spanish influenced cocktails designed by James Beard-nominated barman Joe Cleveland.
Cleveland gained notoriety working alongside chef Jose Andres at Minibar in Washington D.C. and most recently, Cleveland joined forces with celebrity chef Michael Chiarello in the opening of his San Francisco Spanish flagship restaurant, Coqueta.
Capa’s beverage program is crafting at its finest, including such concoctions like In Spanish Fashion, which is made with Rittenhouse Rye, gold dust, and ice cubes made of Vermouth, and is served in a glass that has been smoke-infused over a piece of American White Oak. Another, the Leche Frita, includes Licor43, Clementine Infused Anejo and Smoked Pineapple. The signature Capa GinTonic features Carounn Gin, Fever-Tree Mediterranean tonic and striking botanicals of green apple, key lime, juniper berries and edible marigolds. Finally, a delicious cocktail inspired by the setting of Capa, the Magic Mojito, features minted rum, kiwi, and lime fairy floss (cotton candy).
With three sommeliers on staff, Capa offers more than 50 selections of Spanish wine, including the traditional txakoli, a slightly sparkling, dry wine. Additionally, two signature wines under the Iconoclast label, introduced in 2012 exclusively for Four Seasons Hotels and Resorts are on the wine list: a cabernet sauvignon from the Stags Leap District in Napa Valley and a chardonnay from the Russian River Valley.
Made for Four Seasons by the Terlato Family Estates, Iconoclast wines are a Four Seasons signature, available by the bottle or by the glass. The remainder of the 300 bottle list features a broad selection of regional gems and international classics. Additionally, drawing from their strong relationships with Napa Valley producers, Wancha and Aaronson crafted one of the finest collections of California cabernet sauvignon, from iconic producers to cult favorites.
Mix up some of their signature cocktails:
In Spanish Fashion
- 2 oz. Rittenhouse Rye 100
- 1/2 oz. Torres 5 year
- Barspoon Benedictine
- Dash Peychaud’s
- Dash Angostura
- Gold Dust
- Vermouth Ice*
Preparation: Build ingredients in a ice filled mixing glass. Stir 50 times and strain into an Old Fashioned Glass with vermouth ice. Garnish with flamed orange wheel.
- 1 oz. Vermouth
- Few Dashes Black Walnut Bitters
- 3 oz. Water
Preparation: Add the vermouth and bitters into a large ice cube. Top off with the rest with water and freeze overnight.
Capa Gin & Tonic
- 2 oz. Caorunn Gin
- 1 btl. Fever-Tree Mediterranean tonic
- 1 Red Apple Slice
- 3 Juniper Berries
- 1 Key Lime
- 1 Raspberry
- 1 Fennel Fround
- 3 Microflower Marigolds for Garnish
Preparation: Place an ice sphere in a red wine glass. Add gin. Using tweezers add garnishes, grab flowers by the pistol and rest them in the gin like a lily pad. Pour entire contents of tonic bottle into the glass in front of the guest.
- 2 oz. Jalapeno Infused 44 North Vodka
- 1/2 oz. St. Germain Liqueur
- 1/2 oz. Fresh Lime Juice
- 1/2 oz. Simple Syrup
- 1 oz. Fresh Watermelon Juice
Preparation: Muddle two pieces of cucumber, shake and strain in a large coupe glass with Tagarashi and sugar rim. Garnish with hollow jalapeño slice, no seeds.