An unforgettable evening of gin, gourmet delights and great company at Juniper Moon Gin's Cape Town launch

IOL News

30-05-2025

The star of the night was, of course, Juniper Moon Gin.
Image: Vuyile Madwantsi
Cape Town winters have a way of pulling us indoors, with crisp air, gentle rains, and the allure of cosy nights spent with good food and even better company. On one of those cold, rainy evenings, I found myself invited to the exclusive launch of Juniper Moon Gin in the heart of the city.
The promise? A night of indulgence perfectly paired with crafted cocktails and a curated menu from some of the best culinary minds in the business.
Despite my less-than-cocktail-appropriate choice of attire - a cute black dress I've been over-wearing lately - I arrived at the event feeling just the right mix of excitement and nerves. Social events aren't my strong suit, but Lisa, my ever-reliable plus-one, held my hand through it all.
On arrival, we were greeted by the warm hum of chatter and clinking glasses at a snug venue tucked away in the Gardens. The evening began with a welcome drink, a gin and tonic, naturally and an informal mingling session among Cape Town's socialites, gin enthusiasts, and foodies.
As the night unfolded, we were ushered into an intimate dining area, where a long, elegantly set table awaited us.
The gin that stole the show
The star of the night was, of course, Juniper Moon Gin. The tasting experience was guided by MC Steyn Fullard, who walked us through the intricate notes and unique distillation process of this proudly South African spirit.
The first sip was an experience in itself, smooth, balanced, and layered with citrusy bursts of lemon, orange, and grapefruit, rounded off with earthy coriander and spice.
Fullard encouraged us to add a few drops of water to our gin, a subtle tweak that unlocked even more depth in its flavour profile. 'It's like wearing a delicate perfume,' he quipped, 'a light, beautiful blend that lingers just enough.'
Here's what sets Juniper Moon Gin apart: its unique vapour extraction process. While traditional methods rely on maceration, where botanicals are steeped directly in alcohol, Juniper Moon Gin uses racks to suspend its nine botanicals above the alcohol, allowing the flavours to infuse gently via vapour. This results in a subtler, more refined gin.
And while the exact recipe remains a closely guarded secret, we know there are seven indigenous South African ingredients, including a dried flower whose identity remains tantalisingly undisclosed.
Former 'MasterChef Australia" finalist Ben Ungermann.
Image: Vuyile Madwantsi
A culinary adventure
The evening's menu was a masterpiece in itself, crafted by a dream team: former "MasterChef Australia" finalist Ben Ungermann, master mixologist Sebastian Rodriguez, and local culinary legend Chef Harald Bresselschmidt of Aubergine.
Each dish was paired with a signature Juniper Moon Gin cocktail, spotlighting the versatility and elegance of this spirit.
Ungermann's wildebeest tartare, infused with spekboom, nasturtium gel, smoked quail yolk, and seeded crackers.
Image: Vuyile Madwantsi
One standout dish was Ungermann's wildebeest tartare, infused with spekboom, nasturtium gel, smoked quail yolk, and seeded crackers. Presented under a dramatic fynbos smoke dome, it sparked lively conversation at my table.
For me, the dish was a hit-and-miss, while the presentation was theatrical and the flavours bold, raw meat just isn't my thing.
However, it was a crowd favourite, judging by the empty plates swiftly whisked back to the kitchen.
Crispy triple fried pap bar, artisan homemade aioli, black garlic gel, celery sheets with young celery heart, black caviar with a south african game meat jus.
Image: Vuyile Madwantsi
The second course, though, surprisingly stole my heart: fried gourmet pap topped with black caviar.
Who knew a humble papa could be so decadent?
Bresselschmidt's reimagining of South African staples continued with a beautifully tender springbok loin, though slightly undercooked lentils on the plate left me longing for the hearty lentil stews of my childhood.
Springbok loin medallion, beluga lentils, sauce with winter savoury and forest mushroom, mulberry gel.
Image: Vuyile Madwantsi
Dessert was another daring experiment: biltong-infused ice cream. We were encouraged to keep an open mind, but for me, it didn't quite hit the mark.
Still, it added a playful, surprising twist to the menu, an approach that perfectly mirrored the ethos of Juniper Moon Gin itself.
Dessert was another daring experiment: biltong-infused ice cream.
Image: Vuyile Madwantsi
The beauty of the evening wasn't just in the food or the gin, it was in the connections. I struck up a conversation with Wessel Pieterse, a fellow Eastern Cape native, over the smoky aroma of the wildebeest tartare. The scent transported us both back to (ePhondweni )!
The Eastern Cape bundu scent evoked a sense of nostalgia.
As the courses rolled out and the gin cocktails flowed, the room grew warmer, louder, and more alive. Laughter filled the air, proof that Juniper Gin had done its job: bringing people together, one sip at a time.
Juniper Moon Gin's launch wasn't just a celebration of a spirit, it was a celebration of South African ingenuity, flavours, and community.
From its carefully sourced botanicals to its innovative distillation process, this gin is as much a story as it is a drink.
And to the evening's gracious host, Cole Francis, kudos for crafting an experience that was equal parts intimate and unforgettable.