I don’t want to be dramatic, but I’m pretty sure we created the best Easter brunch cocktail of all time. Ladies and gentlemen, we proudly present the Jelly Bean Bellini:
Easy never tasted so awesome.
Seriously—mimosas ain’t got nothing on the JBB. Bloody Mary?! Who’s she?
What exactly is a Jelly Bean Bellini, you ask? It’s a Bellini. With jelly beans.
Our sugary twist on the classic cocktail has all the tangy sweetness you expect from a Bellini, plus an Insta-worthy surprise at the bottom.
Now that you know what a Jelly Bean Bellini is, you’re probably wondering how we came up with such an inspired idea. It all started when our resident mom, Nicole, and her best friend, Elise, sat down to pair nostalgic Easter candy with brunch cocktails … you know, just regular work stuff.
Maybe it was divine intervention, maybe it was a stroke of genius, or maybe it was the two drinks she’d already had—but for whatever reason, Elise decided to drop a handful of jelly beans into her Bellini. That, my friends, is how an instant classic was born.
Lucky for you (and for historians who will inevitably write books about the event), the whole thing is documented in this video.
We decided to try Elise’s chef-d’oeuvre ourselves. Let me tell you, it was amazing. Here’s how to make one (or 20) at home:
- 4 oz. Prosecco
- 2 oz. peach puree
- A handful of jelly beans, any brand
How to Make It:
- Pour peach puree into a champagne flute, then follow it with Prosecco. Leave about an inch of space at the top of the glass—the liquid will rise when you add the jelly beans.
- Drop in jelly beans.
That’s it! You just won Easter in a few simple steps.
Pro-tip: Add the jelly beans just before serving. If they sit for too long, the colors start to bleed and the result is not pretty. Don’t say I didn’t warn you.
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