Jelly Bean Mimosas

March 23, 2016
2 Ratings
Photo by fiveandspice
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
  • 1 cup vodka
  • 2 to 3 tablespoons jelly beans of a single flavor of your choice
  • 1 lemon
  • dry Champagne or other sparkling wine like cava or prosecco
In This Recipe
  1. 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.
  2. 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.

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I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (www.vikredistillery.com), where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.