When I made the Vincent Price Chinese Chicken on Saturday afternoon I followed his instructions to sip on a “New Fashioned” as I basted my chicken every now and then.  I always do as Vincent suggests, because he KNOWS so much stuff about eating and drinking.

His recipe as it appeared in magazines is in the Chinese Chicken post but here it is for speed if you need one RIGHT NOW.

A lump of sugar dissolved with 3 dashes Angostura and a splash of club soda, plus two rocks, a twist, a cherry and 1 1/2 ounces light Canadian whiskey.

It was so delicious I had to have two!  The chicken didn’t seem to suffer as a result..

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