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Step 1 – Infuse:
- In a non-reactive container, like a glass mason jar, or infusion jar, combine:
- 16 to 20 black jelly beans with 14 fl oz of Twenty2 High Proof Spirit.
- Allow to sit for 24 to 72 hours at room temperature to infuse. Shaking occasionally is recommended, but not required.
- Strain black jelly beans from infused spirit using a fine mesh strainer.
- Collect the infused spirit in a fresh non-reactive container. Sealed tightly, your infused spirit should keep for 1- 2 months.
Step 2 – Dilute into Black Jelly Bean Infused Vodka
- Combine 12 fl oz of black jelly bean infused spirit with
- 13 fl oz of simple syrup
- I didn’t shake my infusion when I was experimenting with recipes, and the result was a very distinct layer where the High Proof Spirit did not reach. Up until now I really didn’t think shaking was absolutly necessary, however this infusion proofs that flavor potential can be lost if not shaken at least once while infusing.
- I decided to dilute with only simple syrup (vs simple syrup + filtered water). I choose this path because we are infusing candy, and candy is suppose to be sweet. Substitute water for some of the simple syrup if you are looking for more of a traditional vodka. Or, perhaps you don’t require any extra sweet for yours…only way to find out is to make some. ;-)
- This recipe would likely work for any flavor of jelly bean…
- A “true local” & fresh substitute for sambuca or anisette flavored liqueurs.
- Sip neat or on the rocks mixed with club soda.
- Black Magic Martini: equal parts infused vodka & Chambord, shaken over ice and served up.
- Le Deuce Deuce Cocktail: Tsp Raspberry puree, 1 part infused vodka, top off with extra dry Champagne.
Check out some pictures of my Black Jelly Bean infusion on Flickr:
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