Easy Jack Frost Cocktail Recipe

This frosty blue cocktail is everything I want in a winter drink: sunny beach flavors wearing a snow-day outfit. Think pineapple and coconut, a kiss of orange liqueur, and that magical icy slush that makes your shoulders drop an inch. It’s a blender cocktail that’s festive, dangerously sippable, and honestly… too easy. If you need something fun for a holiday party or a random Tuesday that needs sparkle, this is it.

My husband calls this “vacation snow.” The first time I made it, I rimmed the glasses with coconut while the kiddo stole half the flakes off the plate like confetti. We clinked, took a sip, and my husband did that slow blink that says: we’re making another round. Now it’s our December tradition—tree lights on, music up, blender roaring like it’s sledding down the counter. Every year I try to be a responsible adult and halve the batch. Every year I fail. Happily.

Kitchen Talk

I learned the hard way that cream of coconut is not the same as coconut milk—one’s vacation, the other is Tuesday meal prep. I’ve also tried to rim the glass with water (lazy me) and the coconut slid off like a tiny avalanche. Syrup or honey is the move. If you like it extra thick, freeze some pineapple juice in cubes—regular ice waters things down faster. And if you want that “blue sky after a snowstorm” color, go gentle on the curaçao; too much and it goes Smurf. Ask me how I know.

Shopping Tips

– Canned Goods: Grab cream of coconut (like Coco López), not coconut milk. Canned pineapple juice is great—100% juice, not from concentrate if you can swing it.
– Specialty Item: Blue curaçao is an orange liqueur dyed blue; any brand works. If the shelf is wild, pick the mid-price bottle—solid flavor, bright color.
– Frozen Aisle: Frozen pineapple chunks make an ultra-cold slush without diluting. Keep a bag on standby for impromptu happy hours.
– Sweeteners: Light corn syrup or runny honey is perfect for rimming. Check labels for “light” or “pure”—you want it sticky, not flavored.
– Citrus: A lemon or lime adds zing if your juice tastes flat. Choose fruit that feels heavy for its size—juicier, brighter.
– Budget Swaps: Coconut rum splurge not in the cards? Use plain vodka and add a drop of coconut extract or a splash of coconut water.

Prep Ahead Ideas

– Mix the base (juice, cream of coconut, booze, curaçao) without ice and chill in a sealed jar up to 24–48 hours.
– Rim glasses with syrup/honey and coconut, then chill them on a tray in the fridge or freezer so they’re ready to go.
– Freeze pineapple juice in ice cube trays; toss cubes in a zip-top bag. Morning you will thank evening you.

✔Time-Saving Tricks

– Use frozen pineapple instead of regular ice for instant slush with zero watering down.
– Keep cream of coconut in a squeeze bottle; a quick shake and it’s ready—no can opener dance.
– Pre-batch the liquid for a crowd, then blitz with ice per pitcher so it stays frosty.
– Don’t rush the chill: cold ingredients blend thicker and melt slower. A 30-minute fridge nap makes a difference.

✔Common Mistakes

– Swapping coconut milk for cream of coconut. Milk is thin and unsweetened—your drink will taste shy and icy.
– Overloading the blender with ice. You’ll get a grainy snow-cone texture and muted flavor. Start with less, add as needed.
– Heavy hand with curaçao. It can tip bitter and neon. Measure with your heart, but like… a cautious heart.
– Warm ingredients. Lukewarm juice equals sad slush. Keep everything cold for peak fluff.
– Rim slide-offs. Water won’t hold coconut. Use syrup or honey and press the rim into the flakes.

What to Serve It With

– Salty popcorn with flaky sea salt and a little lime zest.
– Coconut shrimp or shrimp tacos—tropical on tropical is a vibe.
– A cheese board with sharp cheddar, pineapple chutney, and salty nuts.
– Chips with a tangy salsa verde or mango salsa.

✔Tips & Mistakes

– Chill your glasses—ice-cold cups keep that slush thick.
– Start the blender low, then ramp up so you don’t overwork the ice.
– Taste and tweak: splash of citrus if it’s too sweet, more pineapple if it’s too boozy.
– If it turns watery, toss in a few frozen pineapple cubes and give it a short blitz.

✔Storage Tips

Slushy cocktails are a live-in-the-moment situation. If you’ve got leftovers, freeze in popsicle molds or a container and scrape it like granita. The pre-mixed (no ice) base keeps in the fridge for 2 days—shake before blending. And yes, I’ve taken a spoon to frozen leftovers at 10 a.m. No shame. Breakfast of champions? Debatable. Delicious? Absolutely.

✔Variations and Substitutions

– Booze switch: Coconut rum for tropical, vodka for clean, silver tequila for a “blue margarita” moment.
– No blue curaçao: Use triple sec plus a drop of blue food coloring. Flavor is spot-on, color still dreamy.
– Less sweet: Use unsweetened coconut cream and sweeten to taste with simple syrup, honey, or agave.
– Dairy-free note: This drink is naturally dairy-free—no cream needed. Keep it coconut-based to avoid weird curdling.
– Mocktail: Blue curaçao syrup (or blue sports drink in a pinch), pineapple juice, coconut water, and cream of coconut. Still festive, zero proof.
– Flavor boost: A pinch of salt wakes everything up. Fresh lime adds snap; a tiny splash of vanilla is shockingly good.

Frequently Asked Questions

Easy Jack Frost Cocktail Recipe

A frosty blue holiday cocktail with a coconut rim, pineapple juice, coconut rum, vodka, and blue curaçao. Bright, tropical, and ready in minutes.

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Prep Time: 5 minutes minutes

Total Time: 5 minutes minutes

Servings: 2

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 0.25 cup sweetened shredded coconut for rimming
• ▢ 2 tablespoon light corn syrup for rimming; simple syrup also works
• ▢ 4 ounce pineapple juice
• ▢ 3 ounce coconut rum
• ▢ 2 ounce vodka
• ▢ 1.5 ounce blue curaçao
• ▢ 1 ounce cream of coconut optional for a creamier, sweeter drink
• ▢ 1 cup ice plus more for serving if making on the rocks

Instructions

Preparation Steps

• Rim 2 chilled cocktail glasses: brush the rims with corn syrup, then dip into shredded coconut to coat. Set aside.
• Add pineapple juice, coconut rum, vodka, blue curaçao, cream of coconut (if using), and ice to a blender. Blend until slushy and smooth, 15 to 20 seconds.
• Divide between the prepared glasses. Serve immediately. For an on-the-rocks version, shake all liquids with ice for 15 seconds and strain into ice-filled glasses.

Notes

For a lighter drink, skip the cream of coconut and add 2.0 ounces lemonade. To batch for 8 servings, multiply all ingredients by 4 and blend in two rounds for best texture.