Caperitif Recipe
aperitif from South Africa / made from Chenin Blanc wine and 35 botanicals
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Ingredients
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Base Ingredients
Botanicals
Method
Preparation of Botanicals
Infuse the botanicals
In a medium saucepan, combine 500 ml of water with the dried chamomile flowers, lavender, orange peel, rosemary, juniper berries, wormwood, coriander seeds, angelica root, peppercorns, cardamom pods, fennel seeds, cinnamon stick, cloves, vanilla bean, star anise, mint leaves, sage leaves, thyme, lemongrass, hibiscus flowers, rose petals, and ginger.
Bring to a simmer
Heat the mixture over medium heat until it begins to simmer. Once it reaches a simmer, reduce the heat to low and cover the saucepan.
Steep the botanicals
Allow the mixture to steep for 30 minutes to extract the flavors from the botanicals.
Strain the infusion
After steeping, remove the saucepan from heat and strain the infusion through a fine mesh sieve into a bowl, discarding the solid botanicals.
Combining Ingredients
Mix with wine
In a large mixing pitcher, combine the strained and sweetened botanical infusion with 750 ml of Chenin Blanc wine.
Stir well
Gently stir the mixture with a long spoon until well combined.
Chill the mixture
Cover the pitcher and refrigerate for at least 2 hours to chill and allow the flavors to meld.
Serving
Prepare to serve
Once chilled, stir the mixture again gently before serving.
Serve over ice
Fill a glass with ice and pour the Caperitif over the ice. Optionally, garnish with a slice of orange or a sprig of rosemary.