Jelly Belly Beany

Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.

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• Method: shake
• Glass: Martini glass
• Ice: Ice in the shaker
• Garnish: Jelly Bean sweets
• ABV: 24%

Ingredients

• Bacardi Carta Blanca light rum — 1⅓ oz (40 ml)
• Peachtree peach schnapps — ⅔ oz (20 ml)
• Coconut rum liqueur (35-40% alc./vol.) — ⅔ oz (20 ml)
• Orange Bitters by Angostura — 2 dash
• Chilled water — ⅓ oz (10 ml)

How to make it

1. SHAKE all ingredients with ice.
2. Fine strain into a chilled martini glass.

A sweet cocktail with Jelly Bean sweets.

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