The first time I made a Jack Frost Cocktail, my whole kitchen felt like it had suddenly transformed into a tiny tropical snow globe. The scent of pineapple, coconut, and bright citrusy blue curaçao filled the air in the most nostalgic, beach-meets-winter sort of way. I remember blending everything together, watching the icy turquoise mixture swirl like a frosty wave, and thinking, “This is what winter magic tastes like.” Every time I make this cocktail now, I get that same feeling—like I’m treating myself to a vacation wrapped in cool holiday sparkle.
Why You’ll Love This Recipe
You’ll love this Jack Frost Cocktail because it effortlessly brings together the refreshing flavors of a beach getaway with the cozy charm of holiday celebrations. From my perspective, it’s the rare drink that works for a winter gathering, a summer evening, or honestly, any moment when you want something stunning without fuss. You’ll appreciate how easy it is to prepare, how gorgeous it looks in the glass, and how the smooth, creamy, icy texture makes every sip feel like a luxurious treat. And trust me—the coconut-rimmed glass alone makes people think you worked way harder than you did.
Ingredients
- 2 cups ice cubes
- 3/4 cup pineapple juice
- 1/3 cup white rum
- 1/3 cup blue curaçao liqueur
- 1/3 cup cream of coconut
Rim Garnish
- 1/2 cup shredded coconut
- 2 tablespoons corn syrup
I love using unsweetened shredded coconut because it balances the sweetness in the drink, but sweetened coconut works beautifully if you want a candy-like coating. The rum can be swapped for coconut rum if you want an extra tropical push—I’ve made it both ways, and each version has its own charm. For a thicker texture, add more ice or a bit more cream of coconut. And don’t skip the blue curaçao; it’s what gives the cocktail its frosty, magical color.
Equipment Needed
- Blender
- Measuring cups
- Shallow dish (for the rim garnish)
- Cocktail glasses
- Spoon or spatula
- Ice scoop
A blender is absolutely essential here because it gives the drink that smooth, slushy texture that makes this cocktail so irresistible. Any reliable blender works, but the stronger the motor, the quicker you’ll get that perfect consistency. I also like using stemless cocktail glasses or old-fashioned glasses because they show off the color beautifully. A shallow dish makes coating the rims with coconut simple, and having a spatula nearby helps you pour the thick mixture cleanly into the glasses.
Step-by-Step Instructions
When I make this cocktail, I always start by preparing the glasses first because once the drink is blended, I want to pour it immediately while it’s perfectly icy. I dip the rim of each glass into a thin layer of corn syrup—it doesn’t take much—then immediately press the sticky rim into a dish of shredded coconut. The flakes cling instantly, creating that snowy, frosted look that sets the mood before you even take a sip. If the rim looks uneven, I gently press on a few extra flakes with my fingers.(See the next page below to continue…)