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.
Recipe
Author
Hy-Vee Test Kitchen
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Description
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
Ingredients
Serves 1
| Quantity | Ingredient | Add |
|---|---|---|
| 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 | ||
| 2 piece(s) Citrus licorice twist, for garnish | ||
| 2 tbsp. strawberry-flavored popping candy, for garnish | ||
| 1 tbsp. Hy-Vee light corn syrup, for garnish |
Things To Grab
- Small plate
- Silicone pastry brush
- 10-oz cocktail glass
- Ice
- Cocktail shaker
- Muddler or spoon
Directions
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.
Nutrition facts
Servings
220 Calories per serving
Amounts Per Serving
- Total Fat: 1.5g
- Cholesterol: 0mg
- Sodium: 35mg
- Total Carbohydrates: 37g
- Protein: 0g
Daily Values
0%
Iron 0%
0%
Calcium 0%
0%
Vitamin D 0%
0%
Potassium 0%