Caperitif by Luke Whearty

This recipe was first published in our story on Cape Town bar, Outrage of Modesty.

40ml Caperitif
20ml Naartjie juice
10ml Swartland eucalyptus honey water
20ml Soda

Add all ingredients over cubed ice in a champagne flute. Garnish with wild buchu and serve with a glass straw.

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