Jelly Bean Martini
With Easter right around the corner, chances are that most of us will be left with an excess of candy around the house (even me). Especially Jelly Beans.
So, as much as I love to flavor my vodka, why draw the line at fruit? Infusing spirits with candy not only opens the door to a whole new world of flavors, but also sweetens it as well. Meaning….. you can drink this martini straight up… no mixers.
Of course, you can throw in some other fruit juice, or some citrus or berry liquer if you like, but this stuff is definitely good enough to drink alone. As another holiday family gathering approaches, this can definitely help to make your family more bearable. 
If you have other leftover Easter candy, here are some easy ways to use it up:
Jellybean Martini
- 2 oz jellybean vodka
- 1 oz fruit juice, chambord, cointreau, whatever suits you (optional)
- Ice
To make the jellybean vodka, mix 1 part jellybeans ( I used the pink ones from a Starburst Jellybean “Fave-Reds” package) with 4 parts vodka. Let sit for a few hours or overnight, depending on how good you are at advance planning. Give it a final shake/stir then strain out the jellybeans. It will have little sugar floaties in it, I used cheesecloth to strain it, you can use that or a coffee filter, or just leave them in. They won’t hurt anything they just don’t look very pretty.
To make martini: Shake with ice (and whatever mixin you like) and strain into a chilled martini glass. I threw a few extra jellybeans in the bottom for fun, which had pretty much dissolved by the time I finished my drink.
