Easter Cocktail: The Cinnamon Jelly Bean Splash

You’ve already filled the kids’ Easter baskets with goodies, now it’s time to treat yourself. Instead of letting all those extra cinnamon jelly beans sit around until next Easter, turn them into a delicious cinnamon liqueur. Steep them in white rum, add some fruit juice and you’ve got yourself a freakin’ amazing cocktail. Enjoy responsibly—it’s stronger than it tastes!

Jelly Bean Splash cocktail

Cinnamon Jelly Bean Infused Rum

  • 1 c white rum
  • ½ c cinnamon jelly beans

Pour rum and jelly beans into a glass jar or other container. Let stand for 1 hour, then strain out the jelly beans. (Discard jelly beans)

Jelly Bean Splash

  • 2 oz Cinnamon Infused Rum
  • 1 ½ oz orange juice
  • 1 ½ oz grapefruit juice
  • 2 dashes Angostura bitters

Combine in a cocktail shaker with ice, and shake vigorously for 30 seconds, until very chilled. Serve over ice. Garnish with fresh citrus.


This will always be my favorite picture of my mom, because it displays the sheer joy in her face as she reaches for her favorite present-- a roll of twenties. Happy Mother's Day, Terri. You really are the best! ❤️❤️❤️ (And Happy Mother's Day to anyone else reading this, if it applies. And if it doesn't, have a fabulous Sunday!)

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