About Mato​ppie Jenever

This small batch gin is vapour infused with a unique selection of signature botanicals. The combination includes Juniper berries, Coriander seeds, Angelica root, Orris root, sundried Clemengold peels, sweet Orange peels, Cinnamon, black Pepper, Cardamom, grains of Paradise and a hint of Matoppie Fruit.

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Origins of Jenever

G in gets its name from the Dutch word for juniper, which is genever, also commonly known in Afrikaans as Jenever. Gin is a distilled alcoholic drink that derives its predominant flavour from juniper berries (Juniperus communis). Gin originated as a medicinal liquor made by Benedictine monks and alchemists across Europe, particularly in southern Italy (Salerno), Flanders and the Netherlands, to provide aqua vita from distillates of grapes and grains, traced backed to the 11th century. 

These monks used a swan-necked alembic still. The monks used it to distill sharp, fiery, alcoholic tonics, one of which was distilled from wine infused with juniper berries. They were making medicines, hence the juniper. As a medicinal herb, juniper had been an essential part of doctors' kits for centuries: the Romans burned juniper branches for purification, and medieval plague doctors stuffed the beaks of their ghoulish masks with juniper to protect them from the Black Death. Across Europe, apothecaries handed out juniper tonic wines for coughs, colds, pains, strains, ruptures and cramps. These were a popular cure-all, though some thought these tonic wines to be a little too popular, and consumed for enjoyment rather than medicinal purposes.  It then became an object of commerce in the spirits industry. It is important to remember that, at the beginning of the 18th Century, choosing alcohol over plain water was a healthy choice. While that might baffle modern sensibilities, it was very much the case. Plain drinking water was often unclean, especially in cities. Meanwhile, distilled alcohols were filtered much better. 

Gin emerged in England and became widespread after the William of Orange–led 1688 Glorious Revolution and subsequent import restrictions on French brandy. Gin today is produced in different ways from a wide range of herbal ingredients, giving rise to a number of distinct styles and brands. After juniper, gin tends to be flavoured with botanical/herbal, spice, floral or fruit flavours or often a combination. It is commonly consumed mixed with tonic water in a gin and tonic. Gin is also often used as a base spirit to produce flavoured, gin-based liqueurs, for example sloe gin, traditionally produced by the addition of fruit, flavourings and sugar.


Although the purists in us would say the best way to enjoy a jenewer is with a few simple ingredients and some tonic, our experimental sides will always look at creating something new. Here you will find some of the recipes we have developed along with our in-house mixologist. All developed so that you can make these drinks at home and discover along with us just how versatile a jenewer drink really is. We hope you enjoy, and if you feel like you have a recipe that we should know about, submit it here … Who knows you just could be our next featured cocktail inventor, and maybe we will send you a little something for showing off your skills.

Delicious. 2021. The scandalous history of gin: the story behind everyone's favourite spirit. Available from https://www.delicious.com.au/drinks/spirits-cocktails/article/history-distilling-drinking-gin/d272z8oq (Accessed on 26 February 2022).

A Martini is one of the most iconic and classic cocktails around. It’s also one that not a lot of people agree on when it comes to making it the best way. Here is our favourite recipe. Start with Matoppie Jenever. The second ingredient in a Martini is dry vermouth. It’s a type of fortified wine, blended and infused with different herbs and botanicals. Most bottle stores stock Martini and Cinzano Dry.

• 50 ml Matoppie Jenever
• 25 ml dry vermouth
• 1/2 tot olive brine (if you want a dirty Martini)
• Garnish: 2 to 4 olives or twist of lemon zest

Add the Matoppie Jenever, vermouth and olive brine to a shaker with two blocks of ice and shake for 30 seconds until well-chilled.
A martini should be served in a chilled glass. Squeeze the back of a lemon peel over the glass to release the lemon oils into the martini, then rub the peel around the rim of the glass. This enhances the aroma and brings a fresh zest to it. Strain from the shaker into the chilled cocktail glass. Garnish with a skewer of olives. Or drop the lemon peel and enjoy. 

A refreshing combination of jenever, citrus, sugar and mint that some say it came out of the prohibition era, others claim it was created in New York city at the 21 Club. It’s possible that the drink was named for the South Side neighbourhood in Chicago, or maybe it was invented at Southside Sportsmen’s Club on Long Island. Whichever the case, the South Side is a classic cocktail.

• 50 ml Matoppie Jenever
• 5 mint leaves
• 1 tot lemon juice, freshly squeezed
• 1 tot simple syrup (or dissolve half a teaspoon of sugar in the gin)
• Garnish: mint sprig

Combine the Matoppie Jenever, lime juice, simple syrup and mint sprig in a shaker. Add some ice cubes and shake vigorously. Strain into a chilled martini glass. Garnish with one mint leaf, smacked to release the oils, floating on top of the cocktail. 

The Basil Smash is considered a modern classic – a cocktail that was only invented in 2008, it has become a phenomenon in high end bars around the world.

• 50 ml Matoppie Jenever
• 25 ml fre​sh lemon juice
• 25 ml sugar syrup or half a teaspoon of sugar dissolved in an equal amount of water
• 1 bunch basil leaves

Place basil and lemon into a cocktail shaker. Gently muddle the lemon and basil “smashing” the ingredients. Add sugar syrup and Matoppie Jenever and ad 4 ice cubes. Shake and strain into an ice-filled glass. Garnish with basil leaves. 

This refreshing pick-me-up packed full of fresh berries, fragrant rosemary and jenever is the perfect summertime drink.

• 50 ml Matoppie Jenever
• Indian Tonic Water
• 4 frozen blueberries (for colour)
• 1 large strawberry cut in slices
• 1 rosemary sprig (twig)
• 1 teaspoon honey

Into a jenever goblet pour one and a half tots of Matoppie Jenever. Add a teaspoon of honey and gently stir until melded into the gin. Throw in the frozen blueberries and let them leak their purple juice into the glass. Fill with ice to the top and pour in the plain Indian Tonic Water. You will end up with a beautiful pale pink drink as the blueberry juice is diluted. Ad strawberry slices and rosemary. Enjoy. 

Perfect for those long summer afternoons and you don’t have to be Snoop Dog to enjoy jenever and juice.

• 50 ml Matoppie Jenever
• 75 ml grapefruit, cranberry or pomegranate juice. (choose one)
• 25 ml lime juice

Add all ingredients into a tall glass and stir. Add ice and top with 100mls of soda water. Garnish with a slice of citrus. 

This strawberry smash cocktail is made with fresh strawberries, lemon juice, mint, sugar/honey and Matoppie Jenever that is topped off with some ginger beer which makes it the perfect summer drink.

• 50 ml Matoppie Jenever
• 25 ml ginger beer
• 1/2 teaspoon granulated sugar or honey
• 1 wedge of lime
• 3 fresh strawberries, 2 hulled and sliced and 1 reserved for garnish
• soda water
• sprig of fresh mint, for garnish
*Serves 1

In a tall glass, combine the sugar and a squeeze of juice from the lime wedge. Muddle with the back of a spoon to dissolve the sugar. Add the sliced strawberries and lightly muddle. Fill the glass with ice and add the Matoppie Jenever. Top with a splash of club soda and garnish with the last strawberry and a sprig of mint.