Revival of a classic

A legendary cocktail ingredient that still appears in 40 recipes in the equally famous The Savoy Cocktail Book (even though it has not been produced for at least 70 years), has been resurrected thanks to a curious Danish cocktail maker and Swartland winemaker Adi Badenhorst. Caperitif is an apéritif of fortified Chenin Blanc infused with the bitter flavour of cinchona bark and 35 botanical extracts, including fynbos, calamus and naartjies. In the 1920s it was used in popular South African cocktails like the Barney Barnato, Mud River and Uncle Paul, but then died a silent death. The new Caperitif contains 17,5% alcohol and you drink it on the rocks with a slice of citrus, or with tonic water. Try Adi’s new Swan Dry Cape Tonic, which contains quinine, fresh lime, cardamom and mint. Just the thing to get the better of a hot day. Contact aabadenhorst.com

aabadenhorstwine@gmail.com