At Vergenoegd Löw Wine Estate in the Cape Winelands, flavour begins long before it reaches the glass. Our approach is rooted in seasonality, preservation, and a close relationship with the land, drawing from estate-grown produce, indigenous botanicals, and time-honoured kitchen techniques that reflect the heritage of South African cuisine.
Alongside our food and wine offering, the kitchen develops a curated range of house-made syrups, infusions, and gently fermented drinks. Crafted using South African heritage ingredients such as rooibos, buchu, honeybush, Cape spices, citrus, and fresh herbs, these drinks are designed to be enjoyed across the estate – as refined non-alcoholic serves, seasonal refreshers, or adaptable bases for cocktail-style drinks.
The recipes below reflect this kitchen-led, flavour-first philosophy. Each one prioritises clarity of flavour, balance, and versatility, and can be enjoyed as presented or adapted to suit different moments of service at Vergenoegd Löw.
Cape & South African Heritage Drink Inspirations
Buchu & Rooibos Fizz
Yield: 1 L (4 servings)
Ingredients
- 800 ml brewed rooibos tea (strong, cooled)
- 1 tbsp dried buchu leaves
- Zest of 1 orange and 1 lemon
- 30 ml honey (optional, to taste)
- 200 ml soda water
- Ice cubes, to serve
- Fresh mint sprigs, to garnish
Method
- Infuse buchu leaves and citrus zest into hot rooibos tea for 10 minutes.
- Strain, cool completely, and sweeten lightly with honey if desired.
- Pour over ice, top with soda, and garnish with mint.
Naartjie & Honeybush Cooler
Yield: 1 L
Ingredients
- 700 ml brewed honeybush tea (cooled)
- 250 ml fresh naartjie juice (strained)
- 30 ml honey
- 50 ml soda water
- Ice cubes, to serve
Method
- Stir honey into warm tea until dissolved, then cool.
- Add naartjie juice and chill.
- Top with soda before serving over ice.
Cape Malay Spice Iced Tea
Yield: 1 L
Ingredients
- 4 black tea bags
- 1 cinnamon stick
- 2 cloves
- 2 cardamom pods, crushed
- 2 slices fresh ginger
- Peel of ½ orange
- 1 L cold water
Method
- Combine all ingredients in a jug and cold-brew overnight (8–12 hours).
- Strain and serve chilled, optionally sweetened with 20 ml syrup or honey.
Ferments & Old-World Kitchen Techniques
Ginger & Rooibos Tepache
Yield: 1 L
Ingredients
- Skins and cores of 1 ripe pineapple
- 10 g fresh ginger, sliced
- 10 g rooibos tea
- 50 g brown sugar
- 1 L water
Method
- Dissolve sugar in water and add all ingredients.
- Cover loosely and ferment at room temperature for 2–3 days until lightly fizzy.
- Strain, chill, and serve over ice.
Malt & Honey Kvass (Non-Alcoholic)
Yield: 1 L
Ingredients
- 100 g rye or malted bread (toasted)
- 20 g honey
- 1 L warm water
- 1 g instant yeast (optional, for light fizz)
Method
- Soak bread in warm water for 6 hours, then strain through muslin.
- Add honey and yeast; ferment for 8–12 hours at room temperature.
- Chill before serving.
Seasonal Syrups & Estate Refreshers
Fig Leaf & Lemon Verbena Cooler
Yield: 500 ml syrup (makes ±5 drinks)
Ingredients
- 6 fresh fig leaves
- 10 g lemon verbena leaves
- 250 g sugar
- 250 ml water
Method
- Simmer all ingredients for 5 minutes, then infuse until cool.
- Strain and store chilled.
- Mix 50 ml syrup with 150 ml soda water to serve.
Watermelon & Cape Salt Spritz
Yield: 1 L
Ingredients
- 700 ml fresh watermelon juice
- 10 ml lime juice
- Pinch (0.5 g) Cape sea salt
- 300 ml soda water
Method
- Combine juices and salt; chill.
- Pour over ice and top with soda for a sweet-saline finish.
Elderflower & Lemon Verbena Spritz
(Metric – 1 serving)
Ingredients
- 50 ml elderflower cordial (homemade)
- 150 ml sparkling water or dry prosecco (for an alcoholic spritz)
- 3–4 fresh lemon verbena leaves
- 1–2 lemon slices or a strip of lemon zest
- Ice cubes
Optional add-ins
- 10 ml fresh lemon juice (for a more tart spritz)
- Fresh elderflowers, for garnish
Method
- Gently bruise the lemon verbena leaves to release their aroma.
- Add elderflower cordial to a large wine glass.
- Add lemon verbena leaves and lemon slices.
- Fill the glass with ice.
- Top with sparkling water or prosecco.
- Stir gently and adjust to taste.
- Garnish with lemon verbena or elderflower.
Tips
- If your cordial is very sweet, start with 40 ml and adjust upward.
- Lemon verbena intensifies as it rests, becoming more aromatic over time.
- For larger gatherings, multiply quantities and mix in a jug.
A Taste of the Estate | Vergenoegd Löw, Cape Winelands
These kitchen-crafted syrups and heritage drinks reflect Vergenoegd Löw Wine Estate’s dedication to seasonality, sustainability, and South African culinary heritage. Whether enjoyed as a refined non-alcoholic drink, a seasonal cooler, or a versatile cocktail base, each recipe embodies the estate’s philosophy: thoughtful, flavour-led, and deeply connected to the land.
Nestled in the Cape Winelands near Stellenbosch, Vergenoegd Löw invites guests to experience flavour beyond the glass – where tradition, innovation, and the rhythm of the seasons meet.
Warmly,
Chef Michelle Theron
Head of Gastronomy, Vergenoegd Löw Estate
