PEOPLE WHO LOVE US
WITH ELEGANCE & STYLE

PEOPLE WHO LOVE US
WITH ELEGANCE & STYLE

#howtodrinkCaperitif [and tonic]
Caperitif and tonic Q: How do you drink Caperitif? A: How ever you want to. We start with ice and
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Cocktail hour
Cocktail hour(s)   This is Jan Smuts… Easy to make and easier to drink: 1/4 Caperitif 1/4 Gin 1/2 Swaan
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Cacophony incoming
Cacophony incoming   On November 5th we will be hosting a first and very unique Caperitif Cacophony here on Kalmoesfontein.
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Punched
Punched Finding out the Editor-in-Chief (and ‘the office’) of Punch is really into you right now is a great way to start
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Street Food Festival
Street Food Festival   Yesterday we were lucky to be a part of the Convivium Block Party at the annual Cape Town Street
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Cocktails
Cocktails   Truly South African Caperitif cocktails as featured in Graham Wood’s article in the July issue of Business Day’s
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Ca-what?
Ca-what? From the cellar of Kalmoesfontein and the mountain slopes of the Paardeberg we bring you Caperitif. Chenin Blanc fortified with spirit,
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Swaan Cape Tonic
Swaan Cape Tonic And so, while tasting and mixing and drinking a lot of Caperitif cocktailsand Gin and Tonics last
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Innovative creations
Innovative creations As the ghost ingredient starts to find its way back onto the shelves of bars all over the
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have you seen me lately?
have you seen me lately?   We may have been a bit quiet on here, but we share lots of
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so what is in there? rooibos
so what is in there? rooibos   Caperitif – as we know it – is a constant experiment as we
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Cacophony Defined
Cacophony The extended Badenhorst Family re-launched the Ghost Ingredient on the 5th of November this year on the farm on the
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Big in Japan!
Big in Japan!   The Craft Cocktail Society recently posted this video of Soran Nomura making the Rover cocktail using Caperitif,
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2016 is out of the blocks!
2016 is out of the blocks! Aaaand we’re back! We’ve been quietly drinking Caperitif (and Swaan) in interesting, beautiful places all over
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A check in to the Caperitif garden
Gardening   The Swartland finally had a lush wet winter after many years of drought and lots of stress. The
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A drinking heritage
A drinking heritage   Barry Clausen has written two articles for The Times with a bit of a ghost ingredient
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