One of our all time favourite, pre, post and during dinner drink (Oh ok at lunchtime too!). This wacky creation is the rebirth of South Africa’s once famous vermouth that graced many a glamorous cabaret bar or speakeasy in the 1930s, before vanishing, leaving only its name in the many cocktails it once featured in as proof of its existence. Serve 1 part to 2 parts tonic with plenty of ice and a twist of orange.

By the end of the 20th century, Caperitif had become a ghost ingredient in classic cocktail recipes. What was this mysterious Cape Aperitif that was referenced in that classic cocktail bible from the late 1800s, the Savoy Cocktail Book? This question asked by an adventurous Danish mixologist lead to a meeting with a maverick South African winemaker and the rebirth of South Africas once-famous vermouth. Caperitif is handcrafted by infusing Chenin Blanc with the flavours and aromas of some 35 natural botanicals, many of which are unique to the insane biodiversity of the Cape Floral Kingdom.