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.


#fbf to 1994 (ish) with my buds, @richardwiese and @wendirogerstv Bought that sport coat on sale for about 20 bucks because that’s all I had in the bank. Was 10% wool and 90% “other.” Got caught in the rain with it and smelled like wet dog ass all night.

Nine years ago, I made a vow to live my life based on three guiding principles: Love, Awe and Gratitude. Today, instead of feeling sad, angry or anxious about The Chew’s cancellation, I will look through the lens of Gratitude and thank: My cohosts, @chefsymon and @carlaphall, for being two of the greatest people I’ve ever had the pleasure of knowing. The crew and staff of The Chew for being so dedicated, hardworking and collaborative. Our viewers for allowing us into your homes each day to share a laugh and a recipe — and a cocktail. It’s been a fun run and I am so freakin’ lucky to have been a part of it. Much love, CK ❤️

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