BAD HAIR DAY COCKTAIL RECIPE

We've all had them. Those bad hair days are enough to dampen your spirits to flood proportions.

Yes, your hair may still look like a tornado hit your head, but after two of these you probably won't care that much anymore.

BAD HAIR DAY
COCKTAIL

INGREDIENTS
1-1/2 Oz. Vanilla Vodka

1 Oz. White Chocolate Liqueur

1/2 Oz. White Creme de Cacao

1 Oz. Half & Half

1/8 Tsp. Sea Salt

Chocolate Syrup

Chocolate Shavings
1 Candy Bar of Your Choice

DIRECTIONS

Dip your glass rim in the chocolate syrup, then into some chocolate shavings.

Chill your glass in the freezer.

Add a cup of ice to your cocktail shaker then pour in the vanilla vodka, the white chocolate liqueur, the white creme de cacao, the sea salt and the half and half.

Shake until well chilled then pour into your chilled cocktail glass.

Drop in your favorite candy bar and enjoy.

Voiceover Video Recipe with Ingredients & Instructions: 

National Bad Hair Day is both March 25th and December 8th (which makes sense because we all know we can have more than one bad hair day a year), National Hair Day is October 1st.

I've had so many bad hair days that I included this recipe in my COLOR YOUR COCKTAILS COLORING BOOK:

Updated 3-25-2022

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CHOCOLATE CANDY CANE VODKA & MARTINI RECIPES

HOW TO MAKE YOUR OWN

CHOCOLATE CANDY CANE 

VODKA

&

Chocolate Candy Cane Martini

Love Chocolate and Peppermint?

Want to enjoy this martini tonight?

Well, guess what? You can!

In just a few steps and within a few hours 

you can be enjoying my yummy Chocolate Candy Cane Martimi (recipe  below).

FIRST, you need to get some of these

Chocolate Mint Candy Canes:

Then you take those and plop them into this:

 HOW MANY? DEPENDS.

I used 2 candy canes per 2 ounces of vodka and was sipping in 4 hours.

More Candy Canes = More Flavor Faster.

If you crush them up you speed up the process even more.

THEN you stick all this boozy chocolate mint goodness in the fridge to chill.  Shake it up every 1/2 hour or whenever you open the fridge.  After a few hours start tasting a small sip for flavor depth.

THE, a few hours later, when you've hit Choco-Minty yum level, strain to remove any chunks of candy cane left and you're ready to make your

CHOCOLATE

CANDY CANE

MARTINI

INGREDIENTS:

2 Oz. Chocolate Candy Cane Vodka

1 Oz. White Creme de Cacao

1 Oz. Half & Half

1 Oz. Chocolate Milk

2 Chocolate Mint Candy Canes, Crushed Rough

1 Chocolate Mint Candy Cane, Whole

DIRECTIONS:

• Crush your 2 candy canes so you have some chunky bits & pour those into a flat plate.
• Pour some of your new Chocolate Candy Cane Vodka into another flat plate then dip the rim of your martini glass into the vodka, then into the crushed candy cane.
• Place your pretty rimmed glass in the freezer to chill.
• Pour 1 cup of ice into your cocktail shaker then add the Chocolate Candy Cane Vodka, the white creme de cacao, the half & half and the chocolate milk.
• Shake like a bowl full of jelly (ya know, 'til it's good and frosty!)
• Pour into your chilled, rimmed martini glass.
• Hang the whole Chocolate Mint Candy Cane off the rim or across the top.
• Serve and Enjoy!

 (P.S. leave out the chocolate milk and the half & half and this makes a really great ice cream topping!)

BTW, National Candy Cane Day is December 26th - save some of your vodka.

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BERRY SANGRIA SHORTCAKE - Berry Madness Part III

The last two days I have regaled you with bunches of fresh berries boozified into bliss as Fresh Berry Sangria and Berry Sangria Cocktail Gels - all resulting from my foray into Berry Madness a few months ago.  Not only did I made all flavors of berry booze, including Blueberry Liqueur and Vodka and Blackberry Liqueur and Vodka, I had so many berries and so much Berry Sangria that I decided they had to become a dessert as well!

I'm berry, berry happy with this recipe.

BERRY SANGRIA SHORTCAKE 

BERRY SANGRIA COMPOTE

TOOLS
Sauce Pan
Mixing Bowls
Medium Metal Strainer
Mixing Spoons
Slotted Spoon
Baking Sheet
Parchment Paper

INGREDIENTS
All the leftover fruit from your Berry Sangria
1 C. of the Berry Sangria
2 Apple Mint Leaves, chopped.
1 Tbsp. Clementine Zest
1/2 C. of Sugar

DIRECTIONS
Bring fruit, half the zest and the sugar to a boil in a sauce pan.
Reduce heat to medium; cook, stirring occasionally, until reduced by half and the juice is thickened.
Remove from heat.
Scoop out all the berries with a slotted spoon and place in a bowl to chill.
Pour the juice through a strainer into a small bowl, this will remove the seeds and most of the pulp.
Chill the juice with the fruit until time to serve.

BISQUICK SHORTCAKE
INGREDIENTS
2-1/3 C. Bisquick®  Mix
2/3 C. Milk
3 Tbsp. Sugar
3 Tbsp. Butter

DIRECTIONS
Still all the ingredients together until a soft dough forms.
Drop by a spoon onto a parchment lined baking dish.
Bake at 425 degrees Fahrenheit for 10 to 12 minutes or until GBD (golden brown and delicious!)
Remove and allow to cool.

SERVING/PLATING
1 Bisquick Shortcake (or Scone)
Whipped Cream
Some Fresh Berries
Clementine Zest
Optional: Apple Mint Leaf

Pour the seedless berry sauce into a serving bowl or plate.
Split your shortcakes in two lengthwise, place the bottom half on the berry sauce
Spoon some of the macerated sangria berries over the bottom half.
Place the top of the scone on the berries.
Spoon a bit more of the macerated sangria berries on the top.
Spoon on some whipped cream.
Garnish with a pinch of Clementine zest and/or a mint leaf and scatter a few fresh berries around the plate.
 

Tomorrow:
BERRY SANGRIA MADNESS PART IV

SANGRIA BERRIES!

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