Leftover Easter candy? We hear how to pair Easter candy with cocktails. Fearless Restaurants Director of Beverage Michele Gargiulo joined us.

Here are the cocktails/mocktails she made:

  • Dark and Fluffy cocktail: 2 oz marshmallow vodka, 2 oz chocolate liqueur, 1 oz cream, marshmallow PEEP garnish
  • JellyBean Dust Bunnies: 1.5 oz jellybean infused rum, 0.5 oz aperol, 0.5 oz lemon juice, served on the rocks with crushed jellybean dust
  • (Mocktail) Bean There, Done That: Jellybean infused lemonade, cranberry juice splash, orange wheel garnish