3/4 cup blueberry jelly beans
2 cups vodka
1 3/4 cups granulated sugar, divided
2 cups unsweetened pomegranate juice
1/2 cup lemon juice
1 1/2 cups water
Ice, for serving (optional)
Chilled club soda or dry sparkling wine, for serving
24 hours before you plan to serve the cocktail: Combine the jelly beans and vodka in a large bowl or quart-sized Mason jar. Stir or shake to combine. Cover tightly and let sit undisturbed for 24 hours.
Line a sieve with a coffee filter or a layer of cheesecloth, and place over a medium bowl. Carefully remove the lid from the infused vodka, and use a ladle to transfer the infused liquid to the sieve. Be careful not to disturb the jelly beans at the bottom, as they've released a bit of their waxy coating which can clog the filter. Once you've scooped and strained as much of the vodka as possible without stirring the jelly beans, replace the filter or cheesecloth and pour the remaining candy and vodka in. Let filter until all of the remaining alcohol has passed through. Discard the spent jelly beans. Seal the vodka in a covered jar and store in the refrigerator.
Make the pomegranate syrup: For the syrup, place 1 1/2 cups of the sugar and all of the pomegranate juice in a small saucepan. Stir to combine, then bring to a boil over medium-high heat, stirring occasionally. Boil for 5 minutes to reduce. Remove from the heat and carefully pour into a heatproof container. Let cool to room temperature, then refrigerate to chill.
Make the lemonade concentrate: Combine the lemon juice, water, and remaining 1/4 cup sugar in a microwave-safe container. Microwave for 30-second intervals, stirring well after each interval, just until the sugar is dissolved. Let cool to room temperature, then refrigerate to chill.
Preparing the cocktail: Pour 2 cups of chilled pomegranate syrup into the bottom of your pitcher, trying not to get too much on the walls of the container.
Pour the chilled lemonade concentrate into a tall glass bottle, fitted with a vented pour top. Hold a long spoon against the edge of the pitcher, about 1/8 inch above the level of the pomegranate syrup. Block the dispenser with your fi