I smuggled some cocktail supplies into the radio station but of course, we didn’t have any drinks anywhere near the equipment.  Oh no, I promise, we didn’t.  Of course not.

These are very good little tipples.  Basically a gin & tonic (or vodka & tonic if you prefer) with some lime and Angostura Bitters.  I found the recipe on the internet here along with Vincent’s recipe for meatloaf.  This also contains Angostura Bitters so I am presuming that the recipes emerged around the time when Vincent was advertising this potent pink herby condiment.  There are a few other recipes containing it over at the wonderful Vincent Price Exhibit website.  I definitely want to try some of these.  I expect I will be working my way through the cocktails too!

It sounds as though Vincent rustled these recipes up on the Mike Douglas show – I wonder if I can get that episode on DVD?

Vincent Price’s Meatloaf
Mix together
2 lbs. ground beef, 1 cup bread crumbs, 2 chopped onions, 2 slightly beaten eggs, 1 can condensed vegetable soup, and 2 TBSP Angostura bitters. Bake at 350 degrees for 1 1/2 hours.

Vincent said to serve it with Pink Tonics:
Mix vodka or gin with tonic, ice, a twist of lime, and 2 or 3 dashes of Angostura bitters

Mr R rustled some more of these up the day after Hatty’s radio show too – his lovely sister and her lovely husband came over for lunch.  We had superb time.  The cocktails were a precursor to a lot of wine and beer being drunk.  Towards the end of the evening a WRESTLING match took place in my lounge.  That’s the sign of a good dinner party right there.

As you may know, Vincent Price is my favourite chef, Ottolenghi is second favourite.  So after the Vincent Price cocktail we had a 100% Ottolenghi meal.  Turkey and sweetcorn meatballs with roasted pepper sauce, basmati rice and orzo, French beans and mangetout with hazlenut and orange, and set yoghurt puddings.  YUM!  I only took a photo of the pudding.  Mmm.  It was a very tidy little menu.

As Cathy once put it, “First came Vincent, then came Ottolenghi”.

There is still time to join us for the Vincent Price Halloween Cookalong…

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