Cape Town, South Africa
Caperitif is a modern recreation of an early 20th century classic vermouth. This bittersweet spirit was taken out of the history books and put back into the recipe books for us to enjoy once again.
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What's in it
- Pink Grapefruit
The original Caperitif was once a staple ingredient in many of the Prohibition-era cocktails from the 1920s. The Cabaret Cocktail is a classic that will bring you back to flapper girls and old-school jazz. To make your own, pour 3cl of gin and 3cl of Caperitif over ice, add a dash of Absinthe, and a dash of Angostura bitters. Finally, garnish with a maraschino cherry.Back to shop
- Gentian Root
When you smell Capertif, you'll take in aromatic notes of clove, gentian root and pepper.
- Dried Mandarin
When you taste Capertif, you'll experience a velvety sweetness and light acidity with notes of honey and dried mandarin.
Cape Town, South Africa
The name “Caperitif” comes from “Cape Aperitif”, the original name of the vermouth produced in South Africa at the turn of the 20th century. The incredible biodiversity of the Cape Floral Kingdom meant that the inventors were able to produce a completely unique vermouth, using indigenous plants, which soon became popular around the world. The Cape Floral Kingdom is the most diverse botanical area in the world, containing 20% of the plant species in Africa.
Lost and Found
Since halting production in the 1960s, the South African vermouth known as Caperitif has only existed as an unavailable ingredient in the Savoy Cocktail Book. Stumbling upon its story, modern recreators Lars Erik Lyndgaard Schmidt and Adi Badenhorst decided that it was time for Caperitif to make a comeback. The result is a delicious fortified wine that is bittersweet and full of flavour from a variety of botanicals.
Indigenous and Cultivated Botanicals
Caperitif is made up using Adi’s local distilled and fortified wine, which is sweetened with grape sugar and embittered with cinchona bark. 35 seasonable South African botanicals are used to build Caperitif’s unique flavours and aromatic profile. Each batch is subtly different depending on the time of year that it is produced. The key ingredients include grapefruit, konfettibos, wilde als and the traditional rooibos leaf.
The Brains Behind It
Bringing it Back
Lars Erik Lyndgaard Schmidt is a Danish mixologist, who decided to recreate Caperitif after finding it strongly featured The Savoy Cocktail Book - a popular reference for bartenders. Excited about this project, he contacted Adi Badenhorst, a South African winemaker, whom he quickly formed a friendship and partnership with. The result of their combined expertise is a modern version of this classic cocktail ingredient.More on the Brand