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