This is your next long refreshing drink, great with tonic or as a substitute for a bitter aperitif (like Campari) in a Negroni. 

The Caperitif is a South African original, forgotten for nearly 100 years. Known as the "ghost ingredient," it kept showing up in cocktail recipes from the early 20th century. It’s now been revived by maverick winemaker Adi Badenhorst and Danish mixologist Lars Erik Lyndgaard Schmidt. Caperitif is fortified and aromatised wine similar to vermouth, made bitter with cinchona bark, a major ingredient in tonic water. Like its European cousins Lillet and Quinquina, it's a near perfect aperitif — all at once fruity but herbal, sweet but bitter, with aromas of citrus, cola and tea.