This Jelly Bean cocktail recipe is from Home Cocktail Bible by Olly Smith, and recommends a round of jelly beans as an accompaniment – sounds great already, doesn’t it? This unusual cocktail combines Pernod and Crème de Mûre, creating a cocktail that’s subtly aniseedy, and full of rich berry flavours. Be warned that Pernod becomea cloudy as soon as you add water, so don’t expect a clear drink!
Read our full review of Olly Smith’s Home Cocktail Bible here.
Jelly Bean Cocktail
- 30ml (1oz) Pernod
- 30ml (1oz) crème de mûre
- 22.5ml (3/4oz) freshly squeezed lemon juice
- 15ml (1/2oz) freshly squeezed lime juice
- 7.5ml (1/4oz) simple syrup (see page 11)
Garnish: Lime wheel, and jelly beans on the side
Equipment: Cocktail shaker, strainer
Note: If you want to achieve the full bright purple effect, buy the brightest and most lurid crème de mûre you can find!
Fill a shaker with ice
Add all the ingredients
Shake vigorously to chill
Strain into a chilled glass
Garnish with a lime wheel and a side of jelly beans to eat while you drink
As Nicky says in her review, ‘the Pernod dictates that this will be a love it or hate it drink for many’ but she and her husband loved it, though theirs was visually very different from the image provided in the book.
Kavey Eats received a review copy of Home Cocktail Bible by Olly Smith from publisher Quadrille. Book photography by Matt Russell. Our photography by Nicky Bramley.
Please leave a comment - I love hearing from you!3 Comments to "How to Make a Jelly Bean Cocktail"
I guess it depends on the colour of the creme de mure you have. (I’ve been thinking of getting some to make Brambles, so the Jelly Bean might also be on the menu.)
Oh, that’s a good point, I used Mat Follas’ CdM. I love a Bramble too!
Yes I guess that’s true!