Jack Frost Cocktail is a bright blue boozy beverage easily made with 4 ingredients that quickly come together in the blender.
With its rim coated in snowy coconut flakes and sweet frosty flavor, this cocktail is perfect to cool you down in the summer or pick you up around the holidays!
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While a Jack Frost Cocktail looks icy-blue and wintery, it has a sweet tropical taste to cure your craving for that one final summer sip, even during the cold season.
This “winter” cocktail has a similar flavor to my favorite piña colada, but the blue curacao combined with the pineapple, rum, and cream of coconut create a festive version of the classic. Which also makes it perfect for a summer cocktail.
This drink is sweet, boozy, and festive all at the same time, blended into one perfect Christmas package and the best tasting sip! A Jack Frost Cocktail is a perfect holiday drink that takes 5 minutes to make – prepare a batch without the booze and share something special with your entire family.
Why We Love This Jack Frost Cocktail Recipe
- Quick and easy to make in 5 minutes.
- Only uses 4 ingredients plus ice and garnish.
- Deliciously cool and refreshing cocktail for the holiday or winter season.
- Simply remove the alcohol and make it a fun mocktail for your family.
- Double or triple the recipe to make a pitcher full for a party.
- Fruity, tropical flavor but mixed in a Christmasy-colored, snowy rim-coated cocktail and perfect for a summer cocktail.
- Perfect for an after Christmas dinner drink or sipping at a holiday celebration or winter happy hour.
- Ice cubes
- Pineapple juice
- White rum
- Blue Curacao
- Cream of coconut
- Sweetened shredded coconut
- Clear corn syrup
Substitutions and Additions
- Make A Mocktail: make this drink non-alcoholic by eliminating the rum and using a blue curacao syrup in place of the blue curacao.
- Make A Martini: if you don’t want an icy drink, you can easily make a martini instead. In a shaker with ice, shake the pineapple juice, cream of coconut, the rum, and blue curacao. Strain into a martini glass and enjoy.
- Replace The White Rum: You can substitute the coconut rum for white rum in this recipe for a really tropical flavored cocktail. A clear spiced rum would also work for this cocktail.
How to Make Jack Frost Cocktail
A Jack Frost Cocktail has a sweet tropical flavor when your taste buds need a vacation from the winter cold or if you need a cool down in the summer! This easy recipe can be made in minutes and then serve snowy-style with a coconut rim coating.
- Rim The Glasses: Dip the rim of each glass into the corn syrup and then into the shredded coconut. You can gently add coconut to any missed spots on the rim.
- Blend: Blend together the ice cubes, pineapple juice, white rum, blue curacao and cream of coconut on high for 30 seconds.
Pro Tip: Your mixture should be smooth without any remaining chunks of ice.
- Serve: Divide between four coconut rimmed glasses and serve. Enjoy!
How to Make the Best Jack Frost Cocktail
- This recipe calls for cream of coconut, and it’s important to note that this is not the same thing as coconut milk.
- I found that the clear corn syrup works best for rimming your glass with the sweetened shredded coconut. I tried it with the cream of coconut, and with water, and neither was sticky enough to hold the coconut.
Other Easy Holiday Cocktail Recipes
- Boozy Hot Chocolate
- Dirty Shirley Float
- Cotton Candy Champagne Cocktail
- Bomb Pop Cocktail
- Gummy Bear Cocktail
- Grinch Jello Shots
- Fireball Sangria
Jack Frost Cocktail
- 2 cups ice cubes
- ¾ cup pineapple juice
- ⅓ cup white rum
- ⅓ cup blue curacao
- ⅓ cup cream of coconut stirred well
- ½ cup sweetened shredded coconut
- 2 tbsp clear corn syrup
- To rim your glass add to a small bowl the clear corn syrup and in a second small bowl add the shredded sweetened coconut. Dip the rim of each glass into the bowl of clear corn syrup then into the sweetened shredded coconut. You can gently add coconut to any missed spots on the rim. Allow the glasses to sit and slightly dry while you prepare the Jack Frost Cocktails.2 tbsp clear corn syrup, ½ cup sweetened shredded coconut
- In the pitcher of a blender add the ice cubes, pineapple juice, white rum, blue curacao and cream of coconut.2 cups ice cubes, ¾ cup pineapple juice, ⅓ cup white rum, ⅓ cup blue curacao, ⅓ cup cream of coconut
- Blend in high for 30 seconds or until your cocktail is smooth and no large chunks of ice remain.
- Divide the cocktail evenly between all four coconut rimmed glasses.
- When you open your can of cream of coconut there may be a thick layer of hardened coconut fat on the top with a sugary liquid underneath. This is normal to have the layers separate like this. If it does not stir up easily then you can transfer the contents to a microwave safe bowl, with a pour spout, and heat it up for 30 seconds-1 minute to warm it enough to stir the fats into the sugary liquid.
- Be careful not to confuse the cream of coconut with coconut milk. These are two different things. Cream of coconut is very sweet and typically used for making cocktails. Coconut milk is unsweetened and typically used in cooking and baking. These are both found in the baking aisle or asian food section of your local grocery store.
- You can substitute a coconut rum for the white rum in this recipe for a really tropical flavored cocktail. A clear spiced rum would also work for this cocktail.
- I found that the clear corn syrup works best for rimming your glass with the sweetened shredded coconut. I tried it with the cream of coconut, and with water, and neither worked to hold the coconut.