Ingredients
- 15 ml raspberry liqueur Chambord or Crème de framboise
- 15 ml Sambuca white Sambuca
Instructions
- Pour the raspberry liqueur into a shot glass first.
- Hold a bar spoon upside down just above the raspberry liqueur, touching the side of the glass.
- Slowly pour the Sambuca over the back of the spoon so it floats on top.
- Drink immediately, in one go.
- For a flaming version, light the Sambuca for a few seconds and blow out before drinking. Adults only.
Notes
Where it came from
The Jelly Bean is a 1990s American bar shot, born out of the layered-shooter craze that gave us the B-52, the Slippery Nipple and the After Eight. The combination of Sambuca and raspberry liqueur was a deliberate flavour-mimicry exercise: bartenders noticed the blend tasted like a black liquorice jelly bean, named the shot accordingly, and it stuck.
Several variations exist. Some bars use Galliano or anisette in place of Sambuca. Some use cherry liqueur instead of raspberry. The Sambuca-raspberry version is the most recognised.
Why it tastes like jelly beans
Sambuca is anise-based (the same flavour as black liquorice). Raspberry liqueur adds sweet fruit. The two flavours together replicate the classic black liquorice jelly bean almost exactly. The layering is mostly visual; the real magic happens on the tongue when both flavours mix.
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Ingredient Spotlight
The bottles that make or break this drink.
The Sambuca
- Use
- White (clear) Sambuca for the cleaner layered look
- Try
- Black Sambuca for a darker top layer and more intense anise
- Why
- Sambuca is the anise flavour that makes the drink read as liquorice jelly bean
The raspberry liqueur
- Use
- Chambord (premium black raspberry) or any creme de framboise
- Try
- Cherry liqueur (Cherry Heering) for a cherry-jelly-bean variant
- Skip
- Raspberry syrup, no alcohol means it will not layer right
The chill
- Tip
- Keep the Sambuca in the freezer
- Why
- Cold Sambuca layers more cleanly and the temperature contrast makes the flavour pop
What if I don't have…
Quick substitutions for when the bottle shop is closed.
Any anise-flavoured liqueur (anisette, ouzo, pastis). The drink will still read as liquorice.
Cherry liqueur for a cherry jelly bean. Strawberry liqueur for a sweeter version.
Combine in a shaker with ice and strain. The flavours blend rather than layer. Same flavour, different format.
Light the Sambuca top layer briefly. Blow out before drinking. Looks dramatic, no real flavour difference.
Different drink: vodka, blue curacao and lemonade. See our Jelly Belly recipe.
Frequently Asked Questions
Direct answers to what people search for after Googling this drink.
What is in a Jelly Bean shot?
Two ingredients: Sambuca and raspberry liqueur (typically Chambord). Standard build is 15ml of each, layered in a shot glass with the raspberry liqueur on the bottom.
Why is it called a Jelly Bean?
Because the combination of anise (from the Sambuca) and raspberry (from the liqueur) tastes uncannily like a black liquorice jelly bean. The name was a deliberate flavour-mimicry choice by 1990s American bartenders.
Why does anise taste like liquorice?
Anise and liquorice contain similar aromatic compounds (anethole in anise, glycyrrhizin in liquorice). The flavours are nearly identical to the human palate, which is why anise-based drinks like Sambuca, ouzo and pastis all read as “liquorice” to most drinkers.
What is the difference between a Jelly Bean and a Jelly Belly?
A Jelly Bean is Sambuca and raspberry liqueur, layered, tasting like black liquorice jelly bean. A Jelly Belly is vodka, blue curacao and lemonade, tasting like a blue raspberry sweet. Different drinks, similar names.
Can I make a Jelly Bean without Sambuca?
Use any anise-flavoured liqueur (anisette, ouzo, pastis, Galliano). The flavour profile will be slightly different but the liquorice-jelly-bean character holds.
How strong is a Jelly Bean shot?
Around 30 to 35 percent ABV, depending on the brands. Sambuca is around 38 percent and Chambord is around 16 percent, so the average lands in that range.
Why is the Sambuca on top?
Density. Raspberry liqueur is heavier (more sugar) so it sits on the bottom. Sambuca is lighter so it floats on top. Pour in that order over the back of a bar spoon and the layers stay clean.
What food goes with a Jelly Bean shot?
Italian dessert: tiramisu, cannoli, panna cotta. Also a good post-dinner shot with strong espresso. Sambuca is a traditional Italian digestif.
