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Cocktail History
The Frostbite is a winter cocktail that was created by Jassy Davis and was first published in her book Winter Warmers: 60 Cosy Cocktails for Autumn & Winter. It was inspired by the holiday character Jack Frost, which is why it’s light blue. The alluring color of the drink is achieved by mixing blue curaçao with blanco tequila, white crème de cacao, and cream to create a silky dessert recipe that’s great for imbibers with a sweet tooth.
Cocktail Ingredients
If you like this spring cocktail recipe, here are a few others we’ve tried that you may enjoy:
Tequila Blanco: This is a spirit made with unaged agave and water. We used El Jimador Tequila Silver because it has a light and palatable agave flavor with notes of grapefruit and apple. For a mocktail version of this drink, try Lyre’s Non-Alcoholic Agave Blanco Spirit in place of the tequila.
Blue Curaçao: This is a liqueur made with oranges, sugar, spices, blue food coloring, and alcohol. We used DeKuyper Blue Curaçao Liqueur because it has a potent orange flavor and bright blue color. For a mocktail version of this drink, try Monin Premium Blue Curaçao Syrup in place of the blue curaçao liqueur.
White Crème De Cacao: This is a liqueur made with white chocolate, vanilla, sugar, and alcohol. We used DeKuyper Crème De Cacao White because it has a delightful white chocolate flavor and is affordable. For a mocktail version of this drink, try Monin Premium White Chocolate Syrup in place of the white chocolate liqueur.
Heavy Cream: This is a thick, high-fat milk product. We used use half & half instead of heavy cream because it’s lower in calories. For a dairy-free version of this drink, try Silk Dairy-Free Heavy Whipping Cream Alternative in place of the cream.
Cherry: This is a fruit that has been soaked in brandy and rich syrup. We used Luxardo Maraschino Cherries because they’re high quality and delicious.
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.
Cocktail Pick: This is used to hold the garnish. We used one from the Homestia Stainless Steel Cocktail Pick Set.
This post contains affiliate links, meaning we make a small commission each time you purchase a product using our links. Product images sourced from Amazon Product Advertising API. Amazon affiliate links last updated on 2024-10-03.
Tasting Notes
The Frostbite features agave aromas, a light citrus taste on the initial sip that leads into chocolate flavors, the lingering taste of tequila after swallowing, and a refreshing creamy texture.
Our Opinion of This Cocktail Recipe: Overall, we both thought this recipe was very well-balanced thanks to the savoriness of the tequila. It’s sweet but not so sweet that those with drier palates similar to Alex’s won’t enjoy it. And even with the Frostbite’s slightly kitschy color, we’d make the Frostbite again.
Recipe
This cocktail recipe was adapted from Winter Warmers: 60 Cosy Cocktails for Autumn & Winter by Jassy Davis.
This post contains affiliate links, meaning we make a small commission each time you purchase a product using our links. Product images sourced from Amazon Product Advertising API. Amazon affiliate links last updated on 2024-10-03.
Frostbite
The Frostbite is a winter cocktail that was created by Jassy Davis and was first published in her book Winter Warmers: 60 Cosy Cocktails for Autumn & Winter. It was inspired by the holiday character Jack Frost, which is why it’s light blue. The alluring color of the drink is achieved by mixing blue curaçao with blanco tequila, white crème de cacao, and cream to create a silky dessert recipe that’s great for imbibers with a sweet tooth.
Ingredients
Method
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Add tequila, blue curaçao, crème de cacao, heavy cream, and cubed ice to a shaker.
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Shake for 10-20 seconds.
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Strain into a lowball glass over a clear ice ball.
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Garnish with cherry.
