Place strawberry-flavored popping candy on a small plate. Brush the rim of an 8-oz. cocktail glass with corn syrup and dip into candy to coat. Fill with ice; set aside.
This lavender-colored cocktail rimmed with strawberry-flavored popping candy is a great way to use up leftover Easter candy and keep the fun going even after the holiday is over!
Servings and Ingredients
|Strawberry-flavored popping candy, for garnish|
|Hy-Vee light corn syrup, for garnish|
|1 tbsp. Hy-Vee purple jelly beans|
|1 oz. white rum|
|½ oz. sweetened cream of coconut|
|¼ oz. fresh lime juice|
|4 oz. Jelly Belly lemon-lime soda, or Hy-Vee lemon-lime soda|
|Citrus licorice twist, for garnish|
Things To Grab
- Small plate
- Silicone pastry brush
- 10-oz cocktail glass
- Cocktail shaker
- Muddler or spoon
Combine purple jelly beans, rum, cream of coconut, and lime juice in a cocktail shaker. Muddle mixture until jelly beans are crushed. Add ice; cover and shake well. Strain mixture into prepared glass. Top with lemon-lime soda. Garnish with a citrus licorice twist, if desired.
Amounts Per Serving
- Total Fat: 1.5g
- Cholesterol: 0mg
- Sodium: 35mg
- Total Carbohydrates: 37g
- Protein: 0g