are made from guava, passion fruit, pineapple, tamarind, baobab, and other fruit. Fresh milk, however, is a luxury, and locally produced yogurts, ice creams or sweetened condensed milk mixed with hot water are the most common dairy sources of calcium. Cola and orange soft drinks are produced locally, as is Bonbon Anglais, a local sweet lemon soda. Coca-Cola products are popular and widely consumed throughout the island. Numerous alcoholic beverages are produced for local consumption and limited export. The local pilsner, Three Horses Beer, is popular and ubiquitous. Wine is produced in the southern highlands around Fianarantsoa, and rum (toaka gasy ) is widely produced and can be either drunk neat, flavored with exotic fruits and spices to produce rhum arrangé or blended with coconut milk to make a punch coco cocktail. The most traditional form of rum, called betsabetsa , is made from fermented sugarcane juice. Rum serves a ritual purpose in many parts of Madagascar, where it is traditional to throw the first capful of a newly opened bottle of rum into the northeast corner of the room as an offering and gesture of respect to the ancestors. At social gatherings it is common for alcoholic beverages to be accompanied with savory, fried snacks known collectively as tsakitsaky, commonly including pan-fried peanuts, potato chips, nems, sambos and kaka pizon. See also African cuisine Agriculture in Madagascar List of African cuisines Notes References East African cuisine Malagasy culture