Innovative creations


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As the ghost ingredient starts to find its way back onto the shelves of bars all over the world, barmen are starting to get creative with it. We love seeing the cocktails people come up with using Caperitif.

We share a lot of them on our Instagram account, but here are a few lekker ones.

  1. Agent Orange (Melania’s Revenge)

From: John Ebrecht | @j.c.mixwell | Florida, USA.



1.5 oz Rough Rider Bourbon

0.25 oz Caperitif

0.25 oz Cappelletti

0.75 oz Orange Juice

0.75 oz Lime Juice

0.75 oz Clove/Paprika infused Agave Syrup

1/16 Olive Oil

5 drops Tabasco

2. Kissing a Fool (Fancy drink)

From: Milwaukee, Wisconsin, USA.



Sparking Wine

Preserved Wi Wild Berries


Blood Orange


3. Bartender’s day off.

From: Julian Short | @the_flavourist | Johannesburg, SA.



Blanco Tequila


Pomegranate and Beetroot shrub


Vanilla Bean syrup

Purple Basil



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The extended Badenhorst Family re-launched the Ghost Ingredient on the 5th of November this year on the farm on the Paardeberg. As you should know by now, Caperitif – a golden elixir – had been in slumber for almost 90 years when Danish mixologist Lars Erik Lyndgaard Schmidt met Swartland winemaker Adi Badenhorst and the two decided to try and revive the once world famous Cape Aperitif.

Now, more than two years and five batches of Caperitif later the product is finally starting to gain international recognition again. Die Kaapse Dief as it is referred to – with tongue firmly in cheek  – is once more finding its way into the hands of mixologists and onto the shelves of bars around the world.

As a team we wanted to celebrate this and what better weekend than the first on in November? For the past six years the team and their neighbours had hosted The Swartland Revolution on that weekend and the though of going into November quietly and without a lekker local opskop prompted them to organise The Caperitif Cacophony.

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The day kicked off with a CaperiTEA (the rooibos component) and talks by Adi (Why and how do we make this stuff?) Dave Hughes (the history of the Cape Wine and drinks industry) Wim Tijmens (some insight on the various fynbos and botanical ingredients) and Lars (the history and the story of the new Caperitif).

This was followed by guests mingling around five drinks stations – each featuring a unique Caperitif cocktail as well as a “Horizontal tasting” of the five different batches made thus far.

Lunch – prepared by mother Judy Badenhorst and her team of helpers – themed around retro food from the past was served and the afternoon was rounded off nicely with international barman guest Alex Kratena conjured up The Hercules to a well-amused crowd.

Photos by Maree Louw. For more visit our Facebook Page.

We have landed in the USA!

Adi (and Caperitif) has hit the US. Pictured here with our States’ side importer Bartholomew Broadbent (of Broadbent Selections) and The Country Vintner’s great William Holby.


Says Broadbent: “Look out for Adi in a city near you, his CAPERITIF is surely the coolest new product launch in a decade. This unique “vermouth” made with about 42 botanicals from Swartland will become my hostess gift for the upcoming season. Have any of you tasted it yet?”


On November 5th we will be hosting a first and very unique Caperitif Cacophony here on Kalmoesfontein. Attendees can expect to find out more about the product, the process and more. Look back into history, smell the fynbos and shake up some new and interesting cocktails.

By invitation only, but if you are in the drinks industry and would like to be invited to this, send us a mail on and tell us why you should be at this historical “after the revolution” event.

Save The Date



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Now there is one we will support!

This week (6-12 June) is Negroni Week, presented by Imbibe Magazine and CampariNegroni Week launched in 2013 as a celebration of one of the world’s great cocktails and an effort to raise money for charitable causes around the world. From 2013 to 2014, Negroni Week grew from more than 100 participating venues to more than 1,200 participating venues around the world and more than $120,000 raised for charities.

Here in the Cape winelands we are celebrating in our own way by mixing Caperitif Negronis with all the various (mostly local) gins we have on the farm.

Check out the website to see if you are somewhere near a participating bar or venue or just mix yourself one of these cool cocktails.

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Yesterday we started the week with a Caperitif, Campari and Bombay Sapphire Negroni, easy as one, two, three!

1 part Campari

1 part Caperitif

1 part Gin

Shake with ice and strain into a glass.

Serve with a block of ice and garnish with a little orange peel.


follow us on Instagram for daily variations.