When I’m in a hurry but want something festive for the holidays, the Jack Frost Cocktail is honestly my go-to. You only need three ingredients for this one, and it comes together in just a few minutes—super simple, honestly.
The icy blue color is kind of magical for winter parties. It’s tropical and refreshing, which is a nice surprise when it’s cold outside.
I love that I don’t have to fuss with complicated drink recipes when friends or family show up. If you’re after something quick that feels special for a holiday get-together, this one’s a winner.
Jack Frost Cocktail Recipe (3-Ingredient Only)
Mixing up a Jack Frost Cocktail is honestly a breeze. It’s just three main ingredients, and you get that sweet, blue, tropical vibe right away.
With a tiny bit of prep, I can have a batch ready before anyone even takes their coat off.
Equipment
- Cocktail shaker: I use this to chill and combine everything.
- Blender: If I’m in the mood for a frozen version, blending with ice works best.
- Jigger or measuring cup: Helps me not go overboard with the pours.
- Plate or shallow bowl: For rimming the glass with sweetened coconut flakes.
- Small spoon or spatula: Handy for getting honey or syrup around the rim.
- Glasses: Coupe or martini glasses just look really nice, in my opinion.
That’s it—no fancy bar gear necessary.
Ingredients
- 2 oz Blue Curaçao: This is what gives the drink that electric blue color and a little orange flavor.
- 2 oz Pineapple juice: Adds the sweet-tart tropical kick.
- 2 oz Cream of coconut: For that creamy, rich coconut flavor.
- Crushed ice: Chills things down or blends up for a frozen texture.
- Honey or simple syrup: I use this to get the rim sticky.
- Sweetened coconut flakes: For the frosted, snowy rim.
- Optional: Swap in white rum or vodka for a little more punch, or use coconut milk if cream of coconut isn’t on hand.
- Optional garnish: Pineapple wedge or a cherry, if you’re feeling extra.
Everything’s easy to grab at the store, and you can switch things up if you want.
Instructions
- Add blue curaçao, pineapple juice, and cream of coconut to a cocktail shaker with ice.
- Shake it up for about 20 seconds, just until it’s cold.
- For a frozen drink, I toss the liquids and a cup of crushed ice in the blender.
- Spread honey or simple syrup on a plate, then dip the rim of your glass in it.
- Press the sticky rim into sweetened coconut flakes for that snowy effect.
- Pour your cocktail into the glass—strain if you shook it, or just pour if it’s blended.
- Toss on a garnish if you want. Pineapple wedge, cherry, whatever feels festive.
Usually, I’m done with all of this in under five minutes. Not bad when people are already asking what’s next.
Notes
I always reach for cream of coconut over coconut milk—it just makes the drink thicker and a lot sweeter. Crushed ice is way easier to blend if you’re going for the frozen version.
If I run out of blue curaçao, I’ll sometimes use orange liqueur and a couple drops of blue food coloring. Not perfect, but it works in a pinch.
Rimming the glass is easier than it sounds. Honey or simple syrup makes the coconut flakes stick right away. I’ve tried shredded coconut if I’m out of the sweetened kind, but it’s not quite the same.
Sometimes I add more pineapple juice for a lighter drink. If I’m in the mood for something stronger, a splash of rum or vodka does the trick. I always taste and adjust as I go—why not?
Equipment
- Cocktail shaker or blender
- Jigger or measuring cup
- Spoon or spatula (for rimming)
- Plate or shallow bowl
- Coupe or martini glass
Ingredients
- 2 oz Blue Curaçao
- 2 oz pineapple juice
- 2 oz cream of coconut
- Crushed ice for blending or shaking
- Honey or simple syrup for rimming, optional
- Sweetened coconut flakes for rim, optional
- 1 oz vodka or white rum
- Optional garnish: pineapple wedge or cherry
Instructions
- Rim your glass by dipping it in honey or syrup, then into sweetened coconut flakes.
- Add Blue Curaçao, pineapple juice, and cream of coconut to a shaker with ice.
- Shake for 20 seconds until well chilled.
- For a frozen version, blend all ingredients with crushed ice until smooth.
- Pour the mixture into your prepared glass.
- Garnish with a pineapple wedge or cherry, if desired.
- Serve cold and enjoy!
Tasting Notes
First thing I notice when I take a sip? That frosty blue hue. It’s a total showstopper, especially at a festive holiday party.
The flavor is sweet and bright, with coconut and pineapple front and center. I get summer vibes, even if it’s freezing outside.
It’s smooth and light, almost slushy—like a snow cone for grown-ups. The ice keeps it extra cold.
The sparkling blue color and coconut rim just make it feel special. It’s got that festive energy I want in a winter drink.
If you’re into tropical, bright cocktails for the holidays, you’ll probably love this one. It’s not super strong, but the flavors are just plain fun.
Must Have Ingredients
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Substitute
If I’m missing an ingredient or just feel like mixing things up, it’s honestly pretty simple to swap out a few things in my Jack Frost cocktail.
For a non-alcoholic version, I skip the booze and reach for pineapple juice or coconut water instead. Sometimes I’ll toss in a splash of sparkling water for a little fizz—why not?
Here’s what I usually switch:
- Blue curaçao: Blue sports drink or maybe blue raspberry syrup
- Coconut cream: Coconut milk, or even almond milk if that’s all I’ve got
- Pineapple juice: Mango juice or orange juice work fine
- Vodka (if added): Honestly, just leave it out or pour in extra juice
Equipment I use:
- Blender
- Glasses
- Spoon
Substitute Ingredients:
- Pineapple juice or mango juice
- Coconut cream or coconut milk
- Blue sports drink or syrup
- Sparkling water (optional, if I’m feeling bubbly)
Instructions:
- Pour the juices, coconut milk, and syrup into the blender.
- Blend it up until it’s smooth.
- Fill up the glasses, and if I want bubbles, I’ll add sparkling water at this point.
- Quick stir, and it’s ready to go—serve it cold.
These swaps really let you tailor the drink for almost anyone. If I want everyone to have some, I just keep it easy and use whatever’s in the kitchen.
