Picture this: It’s just before midnight on New Year’s Eve, and my kitchen is buzzing with laughter and the clink of glasses, but something’s missing—a signature cocktail that feels as magical as the occasion. That’s when I first conjured up the Jack Frost Cocktail. The moment I blended that first batch, the sweet, tropical aroma of pineapple and coconut filled the air, mingling with the vibrant, almost electric blue of the curaçao. It was an instant winter wonderland in a glass. I love this recipe because it transforms simple, cheerful ingredients into a drink that’s not only stunning but tastes like a celebration itself—frosty, creamy, and with just the right kick to welcome a new beginning.
Ingredients
- 2 cups ice cubes
- 3/4 cup pineapple juice (chilled)
- 1/3 cup white rum
- 1/3 cup blue curaçao liqueur
- 1/3 cup cream of coconut (like Coco Lopez)
- For the Rim Garnish:
- 1/2 cup shredded coconut (sweetened or unsweetened)
- 2 tbsp light corn syrup (or agave nectar)
Now, let’s talk ingredients because choices here make all the difference. First, the cream of coconut: do not confuse this with coconut milk or coconut cream! Cream of coconut is sweetened and syrupy, and it’s the non-negotiable backbone of this drink’s luxurious texture. I’ve tried substituting, and it’s just not the same. For the pineapple juice, use the best quality you can find—100% juice makes a noticeably brighter, fresher flavor. And for the shredded coconut garnish, I highly recommend using sweetened coconut if you can find it; it toasts beautifully and adds a wonderful crunch and extra sweetness that plays off the drink perfectly.(See the next page below to continue…)