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 #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!