Black Jelly Bean Infused Vodka

Click the recipe card above to download a printable copy.

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

Noteworthy Notes

• 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…

Suggested Uses

• 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: