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–+ servings
Jack Frost Cocktail

Jack Frost Cocktail: Your Tropical Holiday Showstopper

The Jack Frost Cocktail is a vibrant drink that combines creamy coconut and tropical flavors, making it a perfect festive treat for holiday gatherings.
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 cocktail
Course: Drinks
Cuisine: Tropical
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cocktail
  • 1 ounce Vodka can swap for white or coconut rum
  • 1 ounce Blue Curaçao can replace with blue raspberry soda for non-alcoholic
  • 2 ounces Cream of Coconut substitute with coconut cream for thicker texture
  • 3 ounces Pineapple Juice fresh juice enhances flavor
  • Shredded Coconut for rimming the glass
  • Ice for blending, use a generous handful
For the Garnish
  • Pineapple Wedge optional, for visual appeal
  • Maraschino Cherry optional, for a sweet touch

Equipment

  • Blender
  • Plate
  • Glass

Method
 

Step-by-Step Instructions
  1. Start by spreading shredded coconut evenly on a plate. Dip the rim of your glass into either water or pineapple juice, allowing it to become slightly wet, then press it into the shredded coconut to create a coconut-coated rim.
  2. In a blender, combine vodka, blue curaçao, cream of coconut, and pineapple juice. Add a generous handful of ice for the perfect slushy consistency. Blend on high for about 30 seconds or until smooth.
  3. Carefully pour the Jack Frost Cocktail into the prepared glass, allowing it to showcase its frosty blue hue. Garnish with a pineapple wedge and a maraschino cherry.
  4. Serve immediately to maintain its slushy texture and enjoy the tropical flavors.

Nutrition

Serving: 1cocktailCalories: 200kcalCarbohydrates: 30gProtein: 1gFat: 5gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gSodium: 10mgPotassium: 100mgSugar: 25gVitamin C: 5mgCalcium: 2mgIron: 2mg

Notes

For a non-alcoholic version, substitute vodka and blue curaçao with blue raspberry soda while keeping the other ingredients.

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