Spotted

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Above: playing around with film photos on the farm. The hand painted version of our label just happend to be standing in the Caperitif garden, worth a pic.

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Above: a beautiful cocktail on the menu at Reuben’s in Franschhoek. Read more about the event that featured it, here.

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And a Heritage lunch for Landbou Weekblad on Kalmoesfontein had these two working hard, pouring Caperitif and Swaan for guests.

Spot us around, let us know!

A tribute from Chicago.

Lisa Futterman says, in the latest issue of The Chicago Tribune, that “drinking aperitifs can be a diverting hobby. You’ll learn geography, culture, history, folklore and botany, all in one glass.”

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She also claims that Caperitif, “like its European cousins Lillet and quinquina, it’s a near perfect aperitif — at once deeply fruity and herbal, sweet and bitter but not too, with aromas of citrus, cola and tea.”

Read the full article here.

Street Food Festival

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Yesterday we were lucky to be a part of the Convivium Block Party at the annual Cape Town Street Food Festival in Woodstock.

Lots of fun in the Sunday Spring sun as we kept everyone’s glasses full of Caperitif, Swaan and Cruxland Gin.

Some pictures via new followers on Instagram.

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Above: setting up, the calm before the thirsty storm.

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Above: Swans full of fynbos.

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Above: New fans enjoying their first sip of Caperitif and Swaan.

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Above: The winning combo: One part Caperitif, one part Cruxland Gin, topped with Swaan (and lots of ice!)

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Thanks to the Studio-H / Street Food Festival team and the Convivium Crew – we look forward to hosting the big event again in Feb 2018.

Edit: these just came back, developed from film, taken on a Nikon f90x.

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Above: Marketing cousin Helena and sommelier extraordinaire Marine in action. Photo by Raynard Gouws.

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Above: Self appointed “there is only one drink for me / now you can day drink” brand ambassador Ray. Photo by Helena Sheridan.

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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.

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Ingredients:

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.

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Ingredients:

Sparking Wine

Preserved Wi Wild Berries

Caperitif

Blood Orange

Absinthe

3. Bartender’s day off.

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

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Ingredients:

Blanco Tequila

Caperitif

Pomegranate and Beetroot shrub

Verjuice

Vanilla Bean syrup

Purple Basil

Cacophony

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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.

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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?”