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Cocktail History
The Jack Frost is a Christmas cocktail that was created in 2022 by Amy Brinkley, recipe developer and blogger at A Blond Cook based in Morehead City, North Carolina. Similar to a bright blue-hued Piña Colada, this version blends together s bunch of fresh pineapple juice, white rum, blue curaçao, and coconut.
Cocktail Ingredients
To make this cocktail, you’ll need the following ingredients:
Pineapple Juice: This is the liquid juice of a pineapple. We used fresh pineapple juice.
White Rum: This is a type of rum made with molasses or sugar cane juice and alcohol that is filtered and bottled right away without the aging process. We used The Real McCoy 3 Year Old White Rum because it has a smooth texture and flavors of toasted caramel, coconut, and marzipan. For a mocktail version of this drink, try Lyre’s Non-Alcoholic White Cane Spirit in place of the rum.
Blue Curaçao: This is a liqueur made with oranges, sugar, spices, blue food coloring, and alcohol. We used Bols Blue Curaçao. For a mocktail version of this drink, try Monin Premium Blue Curaçao Syrup in place of the blue curaçao liqueur.
Cream of Coconut: This is a thick cream made with coconut milk, sugar, citric acid, and other ingredients. We used Coco Lopez Real Cream of Coconut because it has a rich flavor and silky texture.
Simple Syrup: This is a sweetener made with white sugar and water. We made ours at home using Alex’s stovetop recipe.
Coconut Flakes: These are small, long, flat pieces of dried coconut.
Bartending Tools
To make this cocktail, you’ll need the following bar tools:
Jigger: This is used to measure and pour ingredients. We used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.
Boston Shaker: This is used to shake ingredients. We used the Boston shaker from the A Bar Above 14-Piece Silver Bar Set.
Hawthorne Strainer: This is used to strain out ice and solid ingredients after the cocktail is shaken. We used the A Bar Above Hawthorne Strainer.
Chef’s Knife: This is used to cut larger fruits and vegetables into slices for the garnish. We used the OXO Good Grips 8-Inch Chef’s Knife.
Pineapple Corer: This is used to remove the core of the pineapple before it’s juiced. We used the OXO Good Grips Stainless Steel Pineapple Corer.
Juicer: This is used to juice citrus, fruits, and vegetables. We used the Hamilton Beach Large Juicer for the pineapple.
Blender: This is used to blend up ingredients. We used the Cuisinart SPB-7CH SmartPowder Electronic Bar Blender.
Tasting Notes
The Jack Frost has quiet aromas of rum and coconut before the instant taste of coconut kicks it off, and the experience follows with easygoing rum, sugary sweet coconut, and very slightly tart pineapple to offer some balance before ending with hints of orange.
Our Opinion of This Cocktail Recipe: We’ll admit, neither of us expected very much from a wintertime coconut cocktail that is mostly known for being eye candy, but the Jack Frost is as delicious as its Piña Colada brethren, maybe even more so due to the added flavors.
Which of our palates is yours most like?
Find out if your palate is most similar to Alex’s or Kendall’s by answering five questions.
Which of our palates is yours most like?
Find out if your palate is most similar to Alex’s or Kendall’s by answering five questions.
Alex’s Take: ⭐⭐⭐⭐
“I went in with low expectations, but this recipe was pretty good! Despite its lack of bitter citrus to balance out all of the sweetness, the pineapple and curaçao do enough heavy-lifting to give this enough balance to be palatable, and the flavors of sugary sweet coconut are strong throughout. While I think it may have benefited from some lime to take it much closer to Piña Colada territory, it does a good job of being tasty without it.”—
Kendall’s Take: ⭐⭐⭐
“I never expect much of sugary blue blended drinks when we come across them, but I have to give this one credit as Alex said. It’s pretty damn tasty! It’s definitely not all that complex, just very coconut-forward with a hint of rum. But honestly, a bright and fun Christmas cocktail doesn’t really need to be in this case. Serve this at your holiday party, and you’ll have a hit, I guarantee it.”
Recipe
This cocktail recipe was adapted from A Blond Cook, a recipe blog.
Pour coconut flakes onto a plate, dip outer rim of a lowball glass in simple syrup, and roll glass in coconut flakes until coated.
Add pineapple juice, rum, blue curaçao, cream of coconut, and cubed ice to a blender.
Blend until desired texture.
Pour into coconut-rimmed lowball glass.
Ingredients
Directions
Pour coconut flakes onto a plate, dip outer rim of a lowball glass in simple syrup, and roll glass in coconut flakes until coated.
Add pineapple juice, rum, blue curaçao, cream of coconut, and cubed ice to a blender.
Blend until desired texture.
Pour into coconut-rimmed lowball glass.
Make It a Mocktail: Use Lyre’s Non-Alcoholic White Cane Spirit in place of the rum and Monin Premium Blue Curaçao Syrup in place of the blue curaçao liqueur to try a booze-free version of this drink.
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More Christmas Cocktails
If you like this Christmas-inspired cocktail recipe, here are a few others we’ve tried that you may enjoy:
Santa Baby: A sparkling wine cocktail made with cranberry liqueur and cranberries
Christmas Mimosa: A sparkling wine cocktail made with cranberry juice, orange curaçao, cranberries, and rosemary
Poinsettia Cooler: A tequila cocktail made with cranberry juice, cranberry shrub, lime juice, and cranberries
Cranberry Cobbler: A sherry cocktail made with cranberry syrup, orange slices, a mint sprig, and cranberries
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