This fun and festive cocktail is named after the infamous Jack Frost, and despite it being a winter drink, it has a delightfully sweet and tropical flavor! It’s perfect for all your winter holiday gatherings, and is a nice change from the typical warm drinks served this time of year.
This is one of my Drink recipes I know you’ll want to keep on hand!
Can you believe we’re just 3 weeks away from Christmas?! It’s crazy how quickly the past couple of months have flown by.
With all the hustle and bustle of the holidays, I don’t know about you, but I’m ready for a drink!
This time of year the drinks tend to be full of warm spices and made with cozy ingredients that warm you from the inside out.
And while I do enjoy those drinks, sometimes I want to close my eyes, take a sip, and pretend I’m on a warm beach somewhere with a salty breeze in my hair. Hey, when you’re in the Midwest, you have to dream during a dreary winter lol.
This drink tastes sweet and tropical, and is fun to make! With only 4 main ingredients (plus ice), it’s easy too.
What do I need to make this recipe?
- Ice – this adds the frozen element to this cocktail recipe.
- Pineapple juice – I pick up a small can of pineapple juice (Dole brand).
- Blue curacao – if you’ve never used this before it has a sweet orange flavor, despite it’s bright blue color.
- White rum – white rum is sometimes called silver or light rum. Basically it’s rum that hasn’t been aged nearly as long as other types of rum. It has a neutral flavor.
- Cream of coconut – not to be confused with coconut cream of coconut milk, cream of coconut is a thick pale cream, similar to sweetened condensed milk. Coco Reàl is the brand I use.
- Corn syrup – this is used to hold the coconut on the rim. Light corn syrup holds up really well, but there are alternatives listed below.
- Coconut – for the rim, flaked coconut works much better than sweetened coconut.
How to make a jack frost cocktail:
This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.
- Rim glasses. This is optional but I do recommend it, as it adds flavor and such a fun presentation.
- Add ice and liquids (photos 2-5). I recommend adding the ice first, but the rest of the liquids can be added in any order.
- Blend and serve. Once blended, pour into rimmed glasses and serve.
Helpful Tip!
The fancy coconut rim is super festive, and highly recommended, but not required. I just love using fun garnishes, including rims, in my cocktail recipes, as they really make the drinks look pretty and professional!
Variations of this recipe
- Rum amount – the amount of rum in your cocktail is definitely a personal choice. However when you’re making a frozen drink, the ratio of liquid to ice is important. So you can add more alcohol if you’d like, but you may have to add additional ice to get the texture right.
- Sweetener – if you’d like a sweeter cocktail, feel free to add some sugar, simple syrup, or agave nectar to the blender. I do recommend blending the recipe as written first, then give it a taste. If you’d like more sweetness, then add your sweetener of choice, and blend again.
- Color – due to the pineapple juice and blue curacao, this drink has a blue/green color to it. If you want a more pure blue color, just add a drop or two of blue food coloring.
- Rim – instead of corn syrup, you could try using white frosting or honey as the base for your cocktail rim.
- Thinner – if you prefer your drink to have a thinner consistency, feel free to add an additional splash of the pineapple juice, blue curacao, or rum.
FAQ’s
Absolutely! A “virgin” or mock-tail is popular among pregnant women and those who choose not to consume alcohol. Just replace the blue curacao with a blue curacao syrup (Torani has one), and replace the rum with water. I’ve also detailed this in the “chef tips” part of the recipe card below.
Since this is a blended cocktail, and a flavored one at that, there’s really no need to break the bank on some super top shelf rum. Generally, a white or silver rum is best in this recipe, such as a Bacardi Superior, Captain Morgan Silver, Havana Club Blanco, etc.
Making a frozen cocktail ahead of time
I really don’t recommend making this recipe ahead of time unless you plan to freeze it.
You can blend as directed, then transfer into a large container and freeze.
Then just scoop out some and add it to a glass. Within a few minutes, you should have a perfectly slushy cocktail.
Storage
Any leftover cocktails can be frozen. Due to the alcohol content, it may or may not freeze solid, but should at least stay slushy.
More Holiday Cocktail Recipes:
My Favorite Blender!
I picked up this blender on a whim, but it’s such a workhorse! Great for milkshakes, frozen cocktails, smoothies, soups, and more!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
- 4 cups ice cubes
- 1/2 cup pineapple juice
- 1/4 cup blue curacao
- 1/4 cup white rum
- 1/2 cup cream of coconut
For rimming the glasses (optional)
- light corn syrup
- flaked coconut
Instructions
Rim glasses
- Add corn syrup to a small plate, and add flaked coconut to another small plate.
- Dip the rims of each glass in the corn syrup, then dip into the coconut. Set aside.
Blend
- To a blender, add the ice cubes, pineapple juice, blue curacao, white rum, and cream of coconut.
- Blend or process until smooth. If your blender starts to jam up, with it switched off, use a rubber spatula to stir things around, then blend again.
- Newer blenders likely come with a tamper, which can be used to prevent jams as well.
Garnish and serve
- Divide the frozen cocktail evenly between 2 hurricane glasses, and garnish as desired.
- I like to use some fake berry sprigs and a red and white striped straw.
Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!
Chef Tips
- This recipe makes enough for 2 (16 oz each) drinks. With 32 total ounces of frozen cocktail, feel free to divide it into as many servings as you’d like.
Non-alcholic version (“mock-tail”):
- Replace the blue curacao with a splash of a non-alcoholic blue curacao syrup (Torani is a brand you may be familiar with).
- Replace the rum with an equal amount of water.
Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
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