Perfect Party Starters
These Angostura Bitters cocktails, as seen in the latest issue of Dish, are a great way to kick-start any festive gathering.
Lime Zinger
2 double fresh Kaffir Lime leaves
60 ml of Brokers Gin
45 ml of Lime Juice
15 ml Crawleys Orgeat Syrup
Soda Water
Dash of Angostura Bitters
Dash of Angostura Orange Bitters
Gently muddle three Kaffir Lime leaves. Add the remaining ingredients except the bitters and shake with ice. Strain into a highball glass and top with soda water – dash with bitters. Garnish with a Kaffir Lime leaf.
Very Lucky
4 Blackberries – can be frozen, thawed with juice
60 mls Angostura Reserva Rum (White Rum)
25 mls Lemon Juice
10 mls Crawleys Orgeat Syrup
10 mls Crawleys Sugar Syrup
Dash of Angostura Bitters
Mint leaves
In a long glass gently muddle the blackberries. Fill the glass with crushed ice. In a shaker, whip the remaining ingredients with a few pieces of ice, shake until just incorporated. Strain into the glass. Garnish with a blackberry, mint leaves and a dash of Angostura Bitters
Rosie Champagne Cocktail
15 ml Beehive Cognac
4 dashes Angostura Bitters
1 sugar cube
Champagne
20 ml Crawleys Rose Syrup
Drop the sugar cube into the bottom of a Champagne glass, pour in cognac and add bitters – top with champagne and dribble over the Rose Syrup – garnish with washed rose petals
Angostura Daiquiri
60 ml Angostura Rum 5YO
6 dashes of Angostura Bitters
30 mls Crawleys Sugar Syrup
30 mls Lime Juice
Pour ingredients into a shaker with ice cubes, shake well and strain into a chilled cocktail glass, garnish with a sprig of rosemary
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.