This frosty blue Jack Frost Cocktail tastes like someone blended a piña colada with a snow day. The first time I made one, I was skeptical bright blue drinks usually taste like regret and food coloring. But one sip changed my mind. The pineapple hits first, then this creamy coconut sweetness, and the coconut rim adds little crunchy bits that make every drink feel like a tiny celebration. I threw these together for a holiday party last year because I needed something fast, and they were gone before the cheese plate even got touched.
If you're looking for more quick party drinks, this Grinch Cocktail Recipe is another crowd favorite, or try the Grasshopper Drink Recipe if you want something minty.
Five minutes, one blender, and you've got something that looks like you tried way harder than you actually did.
What You'll Love About This Jack Frost Cocktail
Ridiculously easy. No shaking, no muddling, no complicated steps. Just blend and pour.
Looks fancy. That icy blue color and coconut-dusted rim make it feel like a special occasion drink, even if you're just hanging out at home.
Tropical vibes in winter. Pineapple and coconut bring a little sunshine to cold-weather gatherings, which is exactly what winter cocktails should do.
Crowd-pleaser. Everyone loves a frozen drink, and this one hits that sweet spot between refreshing and indulgent.
Make-ahead friendly. You can prep the glasses and the liquid base ahead of time, then blend with ice right before serving. Great for parties.
Jump to:
Jack Frost Cocktail Ingredients
Just a handful of simple ingredients create this frosty, festive Jack Frost Cocktail.
See recipe card below this post for ingredient quantities
- Ice: Gives the drink its signature slushy texture. Use about 1.5 cups for two servings.
- Light rum: Bacardi or any light rum works great here. It adds just enough kick without overpowering the tropical flavors.
- Blue Curacao: This is what gives the Jack Frost Cocktail that beautiful icy blue color. It also adds a hint of orange citrus flavor.
- Pineapple juice: Use the no-sugar-added kind for the best balance. Pineapple brings the sweet, tropical backbone to the drink.
- Cream of coconut: Coco Lopez is the classic choice. This thick, sweet coconut cream makes the drink creamy and rich without being heavy.
- Shredded coconut: Unsweetened coconut works best for the rim. It adds texture and a little extra coconut flavor with every sip.
- Corn syrup: This helps the coconut stick to the glass rim. It's stickier than simple syrup, so the coconut coating stays put.
How To Make Jack Frost Cocktail
This frozen Jack Frost Cocktail comes together in just a few quick steps.
Prepare the rim ingredients: Pour shredded coconut into a shallow bowl or small plate. In a separate bowl, add a thin layer of corn syrup.
Coat the glasses: Dip the rim of your serving glass into the corn syrup, just enough to lightly coat the edge without dripping. Then press the rim into the shredded coconut, rotating gently to get an even coating. Repeat for the second glass and set both aside.
Add ingredients to blender: Measure out the ice and add it to your blender first. Pour in the rum, Blue Curacao, pineapple juice, and cream of coconut.
Blend until slushy: Run the blender on high until everything reaches a smooth, frosty consistency, about 30 to 45 seconds. If it's too thin, add a handful more ice and blend again.
Pour and serve: Carefully pour the mixture into your prepared glasses, tilting the pitcher or blender slowly so you don't mess up the coconut rim. Serve right away while it's still icy cold.
Substitutions and Variations
Coconut rum instead of light rum: Swap in Malibu or another coconut rum for an even more coconutty flavor. It makes the drink taste more tropical and sweet.
Vodka instead of rum: If you prefer vodka, use the same amount and the drink will have a cleaner, less tropical taste. Some people actually call this version a Jack Frost too.
Skip the alcohol: Leave out the rum entirely and add a splash more pineapple juice or coconut water. You'll still get that pretty blue color and tropical flavor without the booze.
Add a splash of lime: A squeeze of fresh lime juice brightens up the flavors and adds a little tang that balances the sweetness.
Try different rim coatings: Instead of coconut, you could use white sanding sugar, crushed graham crackers, or even a mix of sugar and lime zest for a different look.
Equipment For Jack Frost Cocktail
- Blender: Any standard blender works. You just need something strong enough to crush ice into a smooth slush.
- Two shallow bowls or plates: One for the corn syrup, one for the shredded coconut.
- Serving glasses: Hurricane glasses or wide-mouth cocktail glasses work best for showing off the blue color and coconut rim.
- Measuring cups and spoons: For getting the proportions right.
Storage and Make-Ahead Tips
Prep the glasses ahead: You can rim the glasses up to an hour before serving. Just set them on a tray in a cool, dry spot so the coconut doesn't get soggy or fall off.
Make a big batch: If you're serving a crowd, triple the recipe and mix the liquid ingredients (rum, Blue Curacao, pineapple juice, and cream of coconut) in a pitcher. Keep it in the fridge, then blend with ice in batches as guests arrive.
Don't freeze the mixed drink: Once blended, this cocktail doesn't store well. The texture gets icy and separates. Always blend fresh right before serving.
Leftover cream of coconut: Store any unused cream of coconut in an airtight container in the fridge for up to two weeks. It's great in piña coladas, smoothies, or drizzled over pound cake.
Serving Suggestions
Pair with tropical appetizers: Serve this Jack Frost Cocktail alongside coconut shrimp, pineapple skewers, or a fresh fruit platter for a fun island-themed party.
Add a festive garnish: Stick a mini candy cane or a pineapple wedge on the rim for a little extra holiday flair.
Serve with holiday cookies: The tropical flavors pair surprisingly well with sugar cookies, shortbread, or even gingerbread. The contrast between warm spices and icy pineapple is kind of perfect.
Make it a dessert drink: This cocktail is sweet enough to stand in as dessert, especially after a heavy meal. It's lighter than pie but still feels indulgent.
Expert Tips
Use cold ingredients: If your pineapple juice and cream of coconut are already cold from the fridge, the drink stays frostier longer and you won't need as much ice.
Don't over-blend: Stop as soon as the mixture is smooth and slushy. If you blend too long, it turns watery and loses that thick, frozen texture.
Work fast with the rim: The corn syrup and coconut stick best when the glass is dry and at room temperature. If the glass is cold or wet, the coconut might slide off.
Adjust sweetness to taste: If you find the drink too sweet, add a squeeze of lime juice or cut back slightly on the cream of coconut next time. Everyone's sweetness tolerance is different.
Kid-Friendly Version
To make this Jack Frost Cocktail safe for kids, just leave out the rum and Blue Curacao. Replace the Blue Curacao with blue sports drink or a few drops of blue food coloring mixed into extra pineapple juice. Keep the cream of coconut and ice, and blend it all together the same way. Kids love the coconut rim and the bright blue color, and it still tastes like a tropical treat. If you want more fun drinks for the whole family, this Authentic Horchata Recipe is another favorite that everyone can enjoy.
FAQ
What's in Jack Frost cocktail?
A Jack Frost Cocktail is made with light rum, Blue Curacao, pineapple juice, cream of coconut, and ice, all blended into a frozen slush and served in a coconut-rimmed glass. It's like a tropical vacation in winter drink form. My tip: use good-quality pineapple juice for the best flavor.
How do you make Jack Frost Cocktail?
Rim your glasses with corn syrup and shredded coconut, then blend ice, rum, Blue Curacao, pineapple juice, and cream of coconut until smooth and slushy. Pour into the prepared glasses and serve right away. It takes about five minutes total, and the hardest part is not drinking it straight from the blender.
What was Al Capone's favorite Jack Frost Cocktail?
Al Capone reportedly loved a Templeton Rye whiskey cocktail, often served neat or in an Old Fashioned. He also enjoyed Champagne cocktails during Prohibition. It's pretty different from our frosty, tropical Jack Frost Cocktail, but both are iconic in their own way.
How to do Jack Frost Cocktail?
Start by rimming your glasses with corn syrup and coconut. Blend ice, rum, Blue Curacao, pineapple juice, and cream of coconut until it reaches a frozen, slushy texture. Pour carefully into the glasses and serve immediately. It's that simple no special bartending skills required. If it's too thick, add a splash more juice; if it's too thin, toss in more ice.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Jack Frost Cocktail
Jack Frost Cocktail
Ingredients
- 1.5 cups Ice Use fresh, clean ice for best texture
- 4 ounces Light rum Choose a quality brand like Bacardi
- 4 ounces Blue Curacao Adds vibrant color and citrus flavor
- 8 ounces Pineapple juice Opt for no sugar added for a healthier version
- ¼ cup Cream of coconut Coco Lopez is recommended for richness
- Shredded coconut Unsweetened, for garnish
- Corn syrup For coating the glass rim
Instructions
- Sprinkle shredded coconut onto a shallow plate and set aside.
- Place corn syrup into a separate shallow dish. Dip the edge of your serving glass into the corn syrup, ensuring only a light coating.
- Immediately dip the syrup-covered rim into the shredded coconut, ensuring an even, thick layer. Repeat with the second glass.
- Add ice to your blender, followed by rum, Blue Curacao, pineapple juice, and cream of coconut.
- Pulse until the mix reaches a slushy consistency. Add more ice as necessary to thicken.
- Carefully pour the blended mixture into the prepared glasses, being mindful of the coconut rim. Serve immediately.
Leave a Reply