Jack Frost

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Cocktail History

The Jack Frost is a Christmas cocktail that was created in 2022 by Amy Brinkley, a recipe developer and blogger at A Blond Cook based in Morehead City, North Carolina. This bright, wintry drink takes inspiration from the classic Piña Colada but with a holiday twist. It blends fresh pineapple juice, white rum, and coconut cream for that signature tropical flavor, while blue curaçao is added to give it a striking, icy blue color. The result is a visually stunning drink that evokes the chill of winter while still offering the refreshing taste of a summer favorite.

Cocktail Ingredients

To make this cocktail, you’ll need the following ingredients:

Pineapple Juice: This is the sweet, tangy liquid extracted from the flesh of pineapples. I used fresh pineapple juice.

White Rum: This is a type of rum made with molasses or sugar cane juice, spices, alcohol, and water that is filtered and bottled right away without the aging process. I used The Real McCoy 3 Year Old White Rum.

Blue Curaçao: This is a liqueur made with oranges, sugar, spices, blue food coloring, alcohol, and water. I used Bols Blue Curaçao.

Cream of Coconut: This is a sweet, thickened coconut product made with coconut milk and sugar. I used Coco Lopez Real Cream of Coconut.

Simple Syrup: This is a sweetener made with white sugar and water. I used this stovetop recipe.

Coconut Flakes: These are small, long, flat pieces of dried coconut.

Bartending Tools

To make this cocktail, you’ll need the following bar tools:

Bar Mat: This is a rubber or silicone mat that’s placed on the bar surface to catch spills, provide grip for glasses and tools, and keep the workspace clean and organized. I used the Highball & Chaser 18×12 Bar Mat.

Jigger: This is a small, double-sided measuring tool that’s used to accurately portion spirits and mixers, typically with one side measuring 1 oz and the other 1.5 or 2 oz. I used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.

Boston Shaker: This is a two-piece cocktail shaker consisting of a metal tin and a glass or metal mixing glass that’s used for shaking and blending ingredients. I used the Boston shaker from the A Bar Above 14-Piece Silver Bar Set.

Hawthorne Strainer: This is a metal strainer with a spring around its edge that’s used to filter out ice and solids when pouring the cocktail into a glass. I used the A Bar Above Hawthorne Strainer.

Chef’s Knife: This is a versatile, multipurpose kitchen knife with a broad, sharp blade that’s used for chopping, slicing, and dicing. I used the OXO Good Grips 8-Inch Chef’s Knife.

Pineapple Corer: This is a kitchen tool that’s used to remove the core and slice the flesh of a pineapple into rings or chunks. I used the OXO Good Grips Stainless Steel Pineapple Corer.

Juicer: This is a handheld tool that’s used to extract juice from fruits by pressing or twisting it against a reamer or cone. I used the Hamilton Beach Large Juicer.

Blender: This is an electric kitchen appliance with rotating blades that’s used to blend, purée, or emulsify ingredients. I used the Cuisinart SPB-7CH SmartPowder Electronic Bar Blender.

Lowball Glass: This is a short, wide glass with a thick base that’s used for serving spirits neat or on the rocks. I used the Viski Reserve Milo Lowball Glass.

Tasting Notes

This cocktail has the following flavor profile:

• Appearance: Brilliant blue

• Aroma: Rum and coconut

• Taste: Sugary sweet coconut and pineapple with notes of rum

• Finish: More coconut with hints of orange

Kendall’s Take: “I never expect much of sugary blue blended drinks when I come across them, but I have to give this one credit because it’s pretty damn tasty! It’s definitely not all that complex, just very coconut-forward with a hint of rum. But honestly, a bright and fun Christmas cocktail doesn’t really need to be in this case. Serve this at your holiday party, and you’ll have a hit, I guarantee it.”

Recipe

This cocktail recipe was found on the publication A Blond Cook.