Cape Town, South Africa
An extinct classic brought back to life
An Unlikely Duo
The Origin Story
A Mysterious Ingredient
While looking through his copy of The Savoy Cocktail Book - a popular reference for bartenders, Danish mixologist Lars Erik Lyndgaard Schmidt came across an unfamiliar ingredient called “Cape Aperitif.” He discovered that it was a South African vermouth that was extremely popular around the turn of the 20th century and that its production had stopped in the 1960s. His search for this ghost ingredient led him to Adi Badenhorst - a South African winemaker and pioneer. He was a driving force behind the rebirth of the Swartland region as one of South Africa’s most dynamic wine growing regions.
Resurrecting the Spirit
Lars read the opinions about Cape Aperitif from the experts in the Savoy Cocktail book and concluded that this delicious vermouth should be brought back to life for the world to enjoy. He contacted South African winemaker Adi Badenhorst, who was equally delighted by the project. They became good friends and struck up a partnership to begin producing a modern version of Caperitif.
Unique South African botanicals
The incredibly diverse plant-life of South Africa makes it a garden of paradise when it comes to the production botanical vermouth. In the early 1900s, Caperitif’s early pioneers created this soon-to-be-famous spirit by adding a variety of indigenous and cultivated plants and flowers to their local wine.
The secret sauce
The “Ghost ingredient” brought back to life
According to the famous bartenders featured in The Savoy Cocktail Book from 1930, Capertif used to be a critical addition to many of the most popular cocktails in their day. After becoming a ghost, this exceptional vermouth is back from the dead. Its sweet and bitter botanical aromas and flavours are a supreme addition to a modern mixologist’s collection.