Serve a light SA original summer refreshment \u2013 the Angostura Rock Shandy:<\/em><\/p>\n Build \u00bd a can of soda water and \u00bd a can of lemonade over ice, add 4 – 6 dashes Angostura aromatic bitters on top, stir, garnish with a lemon or lime wedge and serve.<\/p>\n Pair this welcome drink with snacks like Angostura\u2019s Bittered Crunch Mix <\/em>available as a healthier alternative to crisps and crackers:<\/p>\n Preheat oven to 120\u00b0 Celsius. Mix 3 cups cereal mix, 1\u00bd cups pretzels and 2 tablespoons of raw nuts on a large, ungreased rimmed sheet tray. Melt 2 tablespoons of butter with 2 tablespoons Angostura aromatic bitters in a small glass measuring cup in the microwave. Stir in 2 tablespoons onion powder, 2 tablespoons garlic powder and 1 teaspoon chilli powder until all is dissolved. Drizzle over cereals, gently stirring to coat as much as possible. Then bake for about 40 minutes or until mixture is crunchy.<\/p>\n <\/p>\n The Starter<\/strong><\/p>\n Start your festive season toasts with a Champagne Cocktail<\/em>:<\/p>\n Drop a sugar cube into a champagne flute and saturate with Angostura aromatic bitters. Then top up the glass with bubbles and garnish with lemon peel\u2026 it\u2019s that easy.<\/p>\n And top your table with a canape starter, Fiesta Meatballs<\/em>:<\/p>\n Preheat oven to 200\u00b0 Celsius. Place \u00b1500g\u00a0lean ground beef in a medium bowl. In a small bowl stir together \u00bc cup\u00a0dry breadcrumbs, 1 tablespoon chilli powder, \u00bd teaspoon ground cumin, \u00bd teaspoon oreganum and \u00bd teaspoon salt. Then stir in \u00bd cup finely chopped onion and 3 cloves minced garlic. Sprinkle over meat in two batches, cutting into meat with the side of a large spoon.<\/p>\n Whisk together 1 large egg and 1 teaspoon Angostura aromatic bitters. Drizzle over meat, cutting in with spoon. Form into balls and place on a lightly greased baking tray. Bake for 16-18 minutes. Serve both with toothpicks and your preferred dipping sauce.<\/p>\n <\/p>\n The Main<\/strong><\/p>\n How about a jovial Old Fashioned cocktail<\/em>?<\/p>\n Place a sugar cube or demerara syrup at the bottom of an Old Fashioned glass, add 2 dashes Angostura aromatic bitters and 2 shots of bourbon or rye whiskey. Add ice to the glass and stir, garnish with a long, twisted orange or grapefruit peel.<\/p>\n You can also change it up slightly by using a different spirit, like brandy, rum or tequila.<\/p>\n Paired with Bitter Honey Ham Glaze<\/em> and your choice of vegetable accompaniments:<\/p>\n Preheat oven to 180\u00b0 Celsius. Stir together \u00bd cup honey, 2 tablespoons fresh lemon juice and 1 teaspoon Angostura aromatic bitters. Score the top of your 1.3 \u2013 1.8 kg boneless, fully-cooked smoked ham with a sharp knife; place in a small, shallow baking pan. Add a few tablespoons water to cover the bottom of the pan, then brush glaze over the ham. Bake uncovered for about 45 minutes, brushing with glaze often, until internal temperature is 63\u00b0 Celsius. Serve sliced, drizzled with remaining glaze.<\/p>\n <\/p>\n![\"\"](\"https:\/\/getitmagazine.co.za\/pretoria\/wp-content\/uploads\/sites\/26\/2019\/12\/Champagne_cocktail_-400x400.jpg\")
<\/p>\n![\"\"](\"https:\/\/getitmagazine.co.za\/pretoria\/wp-content\/uploads\/sites\/26\/2019\/12\/Meatballs-267x400.jpg\")
<\/p>\n