Champagne with gummy bears.  Mojito with a gummy worm garnish—although a Mezcal drink might make more sense with the worms (photos 1 and 2 courtesy Monarch Rooftop).  Gummies slithering in a Tequila Sunrise (photo courtesy Drinking In America).
Search for “adult gummies” and you’ll turn up bottles and bottles of nutritional supplements.
They’re not just multivitamins but biotin, fiber, fish oil, melatonin, vitamin C and more. (Caveat: Before you get too excited, check the grams of sugar on the bottle.)
Let us introduce you instead to our kind of adult gummies: soaked in wine or spirits.
Some background: A few months ago, a candy boutique in Los Angeles, Sugarfina, introduced rosé-infused gummy bears. Thanks to social media, they were sold out by pre-order before they even arrived from Germany; there’s a long waiting list (Monarch Rooftop says the number now exceeds 14,000).
We wouldn’t have known the Sugarfina gummies were infused with Champagne, much less with Dom Perignon. (We deduced that the amount of champagne used was “just a splash.”)
Monarch Rooftop, a lounge with a view of the Empire State Building (71 West 35th Street, Manhattan), infuses its own gummies for a selection of creative cocktails. The current menu offers:
Whatever you want to infuse, the recipe is below.
MAKE YOUR OWN ALCOHOL-INFUSED GUMMY CANDY
The hardest part of this is deciding which spirit and which fruit juice to use. You can halve the spirits and juice and make a split batch to see which you like better. Flavored vodka is even better.
Beyond Gummy Bears & Worms
So many decisions! There are gummy butterflies, Easter bunnies, fish, flower blossoms, frogs, fruits, gummy rings, lobsters, peaches, penguins, pigs, rattlesnakes, sharks, Smurfs, soda bottles and turtles.
You can make your own adult gummy recipe book, with different shapes and flavors for different occasions. Tequila-infused gummies for your Margarita? Certainly: And get the Mexican Hat gummies.
Check out the novelty gummies on Nuts.com.
Plan ahead: The gummies need to infuse in alcohol for five days.
1. PACK the gummies into a lidded container and cover with the spirit. The alcohol should barely cover the top of the gummies.
2. STIR, cover with the lid and place the container in the refrigerator.
3. STIR twice a day for five days. If you use a large enough container, you can simply shake it. When ready, drain and serve.
First, taste them on the third day. If they’re what you expect, drain them and enjoy. If they’re still too boozy, try them with a cocktail. The combination may provide the right counterpoint. If not…
You can fix the batch by draining the alcohol and covering the alcohol in apple juice. Shake and taste in a few hours. They may need to juice-infuse overnight.
Gummi candy was first produced by Haribo, a Bonn, Germany, confectioner. Haribo is a contraction of Hans Riegel Bonn.
Founder Hans Riegel invented the Dancing Bear, a fruit gum made in the shape of a bear, in 1922. It was succeeded in 1967 by what would become known worldwide as Gummi Bears, which would spawn an entire zoo of gummi animals.
Gummi worms, however, were introduced by another gummi candy manufacturer, Trolli (named for forest trolls), in 1981.
Many Americans use the English spelling, gummy, instead of the German gummi.
 Wine-infused dummies with sangria. Given all the fruit, we’d serve them on the side. Here’s the recipe from TrendHunter.com.  A root beer float with soda bottle gummies. Add vanilla vodka along with the root beer and ice cream. Check out these alcoholic root beer float recipes on Yummly.com.  What to drink while watching “Shark Tank.” At the Sugar Factory in New York City, it’s called The Ocean Blue (photos 2 and 3 courtesy Sugar Factory).
MORE WAYS TO SERVE GUMMIES
Beyond filling candy bowls, you can: