{"id":3654,"date":"2017-10-04T14:28:24","date_gmt":"2017-10-04T12:28:24","guid":{"rendered":"http:\/\/www.food-blog.co.za\/joburg\/?p=3654"},"modified":"2017-10-04T14:29:51","modified_gmt":"2017-10-04T12:29:51","slug":"a-little-bittah-reyka-this-october","status":"publish","type":"post","link":"https:\/\/www.food-blog.co.za\/joburg\/a-little-bittah-reyka-this-october\/","title":{"rendered":"A Little Bittah Reyka this October"},"content":{"rendered":"

Sk\u00e1l! That is Icelandic for Cheers!<\/strong><\/p>\n

We hope you\u2019ll be rasing your glass today in\u00a0celebration of Vodka Day with the vodka proudly made with the help of volcanoes \u2013 Reyka Vodka.<\/p>\n

Reyka holds true to the saying \u2018the simple things in life are the best\u2019 with the \u2018Little Bit of Bittah\u2019 cocktail, that goes back to basics in mixology. The addition of grapefruit adds a unique citrus flavour that really accentuates the floral notes prevalent in this vodka cocktail.<\/p>\n

The \u2018Little Bit of Bittah\u2019 cocktail, made with fresh ingredients and premium handcrafted Reyka Vodka is one of the best drinks you\u2019ll be able to cheers with this Vodka Day.<\/p>\n

Sk\u00e1l!<\/strong><\/p>\n

LITTLE BIT OF BITTAH<\/strong><\/p>\n

INGREDIENTS<\/strong>
\n2 parts Reyka Vodka<\/p>\n

1 1\/2 parts Grapefruit juice<\/p>\n

1\/2 part Grenadine<\/p>\n

1\/2 part Campari<\/p>\n

METHOD<\/strong><\/p>\n

Shake and strain into iced rocks glass. Garnish with grapefruit wedge<\/p>\n

\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

Sk\u00e1l! That is Icelandic for Cheers! We hope you\u2019ll be rasing your glass today in\u00a0celebration of Vodka Day with the vodka proudly made with the help of volcanoes \u2013 Reyka Vodka. Reyka holds true to the saying \u2018the simple things in life are the best\u2019 with the \u2018Little Bit of Bittah\u2019 cocktail, that goes back…<\/p>\n","protected":false},"author":1,"featured_media":3655,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11,5],"tags":[],"class_list":["post-3654","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","category-recipes"],"wps_subtitle":"","_links":{"self":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts\/3654","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/comments?post=3654"}],"version-history":[{"count":2,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts\/3654\/revisions"}],"predecessor-version":[{"id":3657,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts\/3654\/revisions\/3657"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/media\/3655"}],"wp:attachment":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/media?parent=3654"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/categories?post=3654"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/tags?post=3654"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}