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Jack Frost Cocktail

A visually stunning tropical cocktail with vibrant blue color, coconut rim, and refreshing pineapple-coconut flavors perfect for holiday entertaining.
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Prep Time 3 minutes
Cook Time 2 minutes
Total Time 5 minutes
Servings: 1 cocktail
Course: Cocktails, Drinks
Cuisine: American, Tropical
Calories: 225
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 oz vodka
  • 1 oz blue curaçao
  • 1 oz cream of coconut such as Coco Lopez
  • 2 oz pineapple juice
  • 1 cup ice crushed ice works best
  • 2 tbsp shredded coconut for rim
  • 1 pineapple wedge optional garnish
  • 1 maraschino cherry optional garnish

Equipment

  • blender
  • Cocktail glass or hurricane glass
  • Small plate

Method
 

  1. Spread shredded coconut on a small plate in an even layer.
  2. Dip the rim of your cocktail glass into water or pineapple juice, then immediately press into the shredded coconut to coat the rim evenly.
  3. In a blender, combine vodka, blue curaçao, cream of coconut, and pineapple juice.
  4. Add ice to the blender and blend on high speed for 30-45 seconds until completely smooth and slushy.
  5. Pour the blended mixture carefully into the prepared coconut-rimmed glass.
  6. Garnish with a pineapple wedge and maraschino cherry for a festive presentation.
  7. Serve immediately while the texture is perfectly frosty.

Notes

For a mocktail version, omit the vodka and blue curaçao, and add blue food coloring to pineapple juice. For a creamier version, add a splash of half-and-half. Can substitute white rum or coconut rum for vodka for more tropical flavor. Use crushed ice for easier blending and smoother texture.