The Jack Frost cocktail is an enticing mix of pineapple juice, blue curaçao, white rum, and cream of coconut.
Its vibrant color and refreshing taste make it a perfect winter wonderland drink.
Enjoy it at your holiday party, or sip it poolside for a tropical vibe. Either way, it’s a must-try for anyone who loves frozen cocktails.
Jack Frost Cocktail
This tropical cocktail looks wintery with its coconut “snow” rim. But the flavors take you straight to the islands!
It’s got a classic combo of pineapple, coconut milk, and rum, just like a piña colada.
But the electric blue curaçao gives it a fun icy color and hint of citrus.
I prefer mine blended like an alcoholic slushie. But you can just shake the ingredients with ice if you want.
No matter how you serve it, it tastes like a beach vacation.
Ingredients
Here’s what you need for a Jack Frost cocktail. Check out the full list with measurements further down.
- Pineapple juice: Adds a sweet, tropical base.
- Blue Curaçao: It’s what gives this drink its stunning blue hue and a hint of sweet citrus flavor.
- White Rum: Light and clean, white rum keeps the drink fresh without overpowering the other tropical flavors.
- Cream of Coconut: Thick and sweet, it’s the secret to that rich, creamy texture and coconut taste.
- Ice Cubes: For the frozen version. Make sure it’s from filtered water for the best taste.
- Corn Syrup or Honey and Shredded Coconut: To rim the glass. The sticky syrup ensures the coconut stays put for serving.
How to Make a Jack Frost Cocktail
Here’s how to make a Jack Frost Cocktail:
1. Chill and rim the glasses. Freeze the glass for 15-30 minutes. Then, dip the top in corn syrup or honey, followed by the shredded coconut.
2. Blend the ingredients. Add everything to a blender and blitz until smooth and slushy. If it’s too thick, thin it out with extra pineapple juice.
3. Pour, garnish, and enjoy. Pour the drink into the rimmed glasses. Garnish each with a pineapple slice or cherry, if you like, and enjoy!
Recipe Tips and Variations
Here are some tips and variations to customize your Jack Frost cocktail experience:
- Use cream of coconut, NOT coconut milk. Coco Lopez is my top choice.
- Make it a martini. Just mix pineapple juice, rum, blue curaçao, and coconut cream in a shaker with ice, then strain into glasses.
- Pitcher perfect. Scale up the recipe to fill a pitcher for group serving. Just remember to mix without ice to avoid dilution.
- Non-alcoholic mocktail. Skip the rum and use non-alcoholic blue curaçao syrup, then top with lemon-lime soda for fizz.
- Skip the corn syrup. Honey is a good alternative, as is agave nectar. But you can always omit the rim if you don’t want the snowy finish.
- Use vodka instead of rum. Prefer vodka? It’s an easy swap for the light rum in the recipe.
More Frozen Cocktail Recipes
Easy Piña Colada
Blue Hawaiian
Classic Painkiller
Banana Daiquiri
Bahama Mama
Jack Frost Cocktail
2
servings5
minutes392
The Jack Frost cocktail is a delicious blend of pineapple, blue curaçao, rum, and cream of coconut. It’s a fun winter cocktail you can also enjoy poolside.
Ingredients
1 cup pineapple juice
1/2 cup blue curaçao
1/2 cup white rum
1/2 cup cream of coconut
Ice cubes, for blending
corn syrup or honey, for rimming the glasses
2 tablespoons shredded coconut, for rimming the glasses
Instructions
- Freeze two cocktail glasses for 15-30 minutes. Then, dip the tops in corn syrup or honey followed by the coconut. Set aside.
- In a blender, add the pineapple juice, blue curaçao, white rum, cream of coconut, and a generous amount of ice.
- Pulse a few times to break up the ice. Then blend until smooth and slushy. If the mixture is too thick, add more pineapple juice until it reaches the desired consistency.
- Pour the blended drink into the prepared glasses, serve, and enjoy!
Notes
- Use Cream of Coconut (such as Coco Lopez) – NOT coconut milk.
- Serve with a pineapple wedge and maraschino cherry for a colorful and tropical finish.
