Trendy Feb


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February has not been short on exciting mentions and ventures for Caperitif.

It seems Vermouth is all the rage right now and we spotted our Kaapse Dief in a few trend reports for 2016:


Marie Claire SA’s Jan/Feb issue

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House & Leisure Feb issue:


Then, on 24 February Caperitif popped up on the menu at a ‘one night only’ Food (by Wesley Randles, Head Chef at Pot Luck Club) & Cocktails (by Australian bartender Luke Whearty) pairing at Outrage of Modesty.



And meanwhile, back on Kalmoesftontein, Adi’s mom Judy Badenhorst, prepared a harvest lunch for the International Wine & Food Society, complete with Caperitif & Pomegranate jelly – a real winner, recipe coming soon!


And a bit further afield our friend in Johannesburg reports, Caperitif is “taking over the streets”*

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*the makers and marketers of Caperitif are against rubbish and believes we should “Leave No Trace” – please dispose of your trash responsibly!





“Spion Kop”


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By now you may have noticed that many of the original Caperitif cocktails from the Savoy Cocktail Book have names in reference to Boer War battles or heroes.

This weekend (23-24 January) is the 116th anniversary of the Battle of Spioenkop and hey, there is a cocktail for that…

According to that wealth of knowledge, Wikipedia:

‘The Battle of Spion Kop (Dutch: Slag bij Spionkop; Afrikaans: Slag van Spioenkop) was fought about 38 km west-south-west of Ladysmith on the hilltop of Spioenkop along the Tugela River, Natal in South Africa from 23–24 January 1900. It was fought between the South African Republic and the Orange Free State on the one hand and British forces during the Second Boer War during the campaign to relieve Ladysmith. It was a British defeat.’

That last part there is key, you don’t see (m)any drinks honouring battles in which the local forces lost!

We don’t celebrate war, war is wrong and we wish everyone would just get along. But hey, any reason for a cocktail.

So maybe share a Spion Kop with someone you need to make up with or get to know better, this weekend.


What is in there: appelkoos


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Appelkoos, the Afrikaans name for an apricot.

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The origin of the apricot is disputed. It was known in Armenia during ancient times, and has been cultivated there for so long that it is often thought to have originated there. Apricots have been cultivated in Persia since antiquity, and dried ones were an important commodity on Persian trade routes. Its introduction to Greece is attributed to Alexander the Great and later, the Roman General Lucullus (106–57 BC) also imported some trees – the cherry, white heart cherry, and apricot – from Armenia to Rome.

It is believed that apricots came to South Africa in the 17th century, when English settlers transported them to the English colonies in the New World.

In Europe, apricots were long considered an aphrodisiac, and were used in this context in William Shakespeare’s A Midsummer Night’s Dream, and as an inducer of childbirth, as depicted in John Webster’s The Duchess of Malfi

Cocktail: Oom Paul


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Feel like an it-is-only-yet-Tuesday-but-the-year-has-been-long cocktail today? I do!

Why not try the simple yet lekker Oom Paul from the Savoy Cocktail book:

Oom Paul combo

The Oom Paul is named after Paul Kruger, President of the South African Republic (or Transvaal) from 1883 to 1900.

Nicknamed Oom Paul (“Uncle Paul”), he came to international prominence as the face of the Boer cause against Britain during the Second Boer War of 1899–1902.

More cocktails (and video tutorials) coming soon. Summer is here SA, lets celebrate.

Photos by Maree Louw.

so what is in there? rooibos


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Caperitif – as we know it – is a constant experiment as we play around with interesting indigenous Cape ingredients. Recently we did a photo shoot with some twigs and things in order to spread some information about a few of the things we use in this wonderful product.

This is the first edition of ‘so what is in there?’.

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Afrikaans pronunciation [rɔːibɔs], meaning “red bush”.

Scientific name Aspalathus linearis.

A broom-like member of the legume family of plants growing in South Africa’s fynbos.

Rooibos tea does not contain caffeine and has low tannin levels compared to black tea or green tea. Rooibos contains polyphenols, including flavanols, flavones, flavanones, dihydrochalcones, aspalathin and nothofagin.

The processed leaves and stems contain benzoic and cinnamic acid.

photos by Maree Louw.