Author Notes: I always wind up eating jelly beans for breakfast on Easter. This year, I decided to gussy my jelly bean habit up for Easter brunch by turning them into a fun little cocktail! —fiveandspice
Makes: enough for about 6 cocktails
2 to 3
tablespoons jelly beans of a single flavor of your choice
dry Champagne or other sparkling wine like cava or prosecco
- Combine the vodka and jelly beans in a jar and seal. Allow to sit for about 2 hours, shaking occasionally. Take a little taste to make sure jelly bean flavor and sweetness has infused into the vodka, then strain it through a fine strainer.
- To make a drink, add 1 ounce of the jelly bean-infused vodka (I call it jelly bean liqueur because it sounds fancy) and a little squeeze of lemon juice to a Champagne flute or coupe and top with chilled Champagne.
- This recipe is a Community Pick!