Jack Frost Cocktail cravings tend to show up the second the weather turns brisk and your calendar fills with holiday invites. You want something frosty, fun, and easy to pour for friends without playing bartender all night. I’ve got you. This icy blue drink tastes like a beach vacation in a glass, but it’s simple enough to mix even if your blender only comes out twice a year. I’ll walk you through the choice between vodka and rum, the exact blend I use, and a few shortcuts that make a big difference. By the end, you’ll have a new go to party drink that looks fancy and tastes like pure cheer.
Vodka vs rum
Here’s the most common question I get about this drink. Should you use vodka or rum? Both work, but they bring different vibes, and that changes the personality of your cocktail.
Vodka is clean and neutral. It lets the pineapple, coconut, and the citrusy sweetness from blue curaçao shine through. If you want a smooth, bright, almost lemonade like edge to your icy sips, vodka is the way to go. It also makes the drink super approachable for guests who are not into strong booze flavors.
White rum adds a gentle sugarcane warmth. It leans more tropical and rounds out the drink in a cozy way. Think laid back tiki energy with a softer finish. If I’m serving the cocktail at a small gathering where we’re lingering by the fireplace, I actually prefer rum. It plays so nicely with the creamy coconut and juicy pineapple.
As for strength, I keep it balanced no matter which you choose. The goal is a fun, blended slush that tastes like a treat, not a knock out. My rule of thumb: if your crowd is mixed, use vodka for your first batch. After that, offer a rum version for those who want a warmer, fruit forward sip.
One more tip. Pick good but not fancy liquor. Save the top shelf for sipping straight. In a blended drink, a mid range vodka or white rum is perfect.
Helpful tips
You do not need pro gear to make a great icy drink, but a few tricks make everything smoother, brighter, and more reliable. These are the tips I wish I had when I started making this at home.
Make ahead and batching
If you are hosting, blend a big batch about 30 minutes before guests arrive. Stash the pitcher in the freezer and give it a quick reblend with a splash of pineapple juice right before serving. You can also pre rim your glasses and set them on a tray with crushed ice so they stay frosty and ready.
Pretty rim and garnish
That snowy rim is a small step that makes your drink look like a winter postcard. Dip the glass in light corn syrup or honey, then into shredded coconut. For extra sparkle, mix a pinch of fine sugar with the coconut. If you like a citrus twist, zest a lime over the rim and drop in a thin wedge.
Use cream of coconut for sweetness and body. This is the sweet, canned product you find near the mixers, not plain coconut cream from the international aisle. Cream of coconut blends smoothly and gives the drink that silky dessert like finish. If you only have coconut milk, add a spoonful of sugar or simple syrup to make up for the missing sweetness.
Keep your ingredients cold. Cold pineapple juice, chilled alcohol, and frozen fruit blend faster and melt slower. If you have time, freeze pineapple chunks ahead of time. They make the texture dreamy without watering things down.
“I served this at our neighborhood ornament swap and people kept asking which caterer I hired. It was just my blender and a can of cream of coconut, but that coconut rim makes it feel like a party.”
Quick fixes when something goes sideways:
- Too thick: splash in pineapple juice, blend 5 seconds.
- Too thin: add a handful of ice or frozen pineapple, blend 10 seconds.
- Too sweet: squeeze in fresh lime and a little extra vodka or rum.
- Not sweet enough: a teaspoon of simple syrup or a touch more cream of coconut.
How to mix this frozen Jack Frost cocktail
Here’s my dependable, party safe formula. It makes 2 large drinks or 3 to 4 small ones. Double it for a crowd. You will love how the icy texture and bold color come together in seconds.
Ingredients
- 4 ounces vodka or white rum
- 2 ounces blue curaçao
- 6 ounces cold pineapple juice
- 4 ounces cream of coconut (shake or stir well in the can)
- 2 cups ice, plus more as needed
- Optional: 1 to 1.5 cups frozen pineapple for thicker, fruitier texture
- For the rim: light corn syrup or honey, and shredded coconut
- Garnish: lime wheel or pineapple wedge
Directions
- Rim the glasses: dip the rim in a shallow plate of syrup or honey, then roll in coconut. Set aside in the fridge to chill.
- Blend the base: add vodka or rum, blue curaçao, pineapple juice, and cream of coconut to the blender. Toss in ice and frozen pineapple if using.
- Blend 20 to 30 seconds until smooth and slushy. If it stalls, stop and stir, then pulse in short bursts.
- Taste and tweak: want sweeter, add a little more cream of coconut. Want thinner, splash more pineapple juice. Want stronger, a half ounce more liquor.
- Pour into chilled glasses and garnish with lime or pineapple. Serve immediately.
Safety note: remember this goes down easy. Serve with snacks and water, and enjoy responsibly.
Year Round Jack Frost Cocktail
Even though this icy blue beauty screams winter, the flavors are totally flexible. I make it different ways all year and it always feels right.
For summer, I go big on frozen pineapple and cut the booze a touch. The result is a refreshing slush that you can sip on the patio without feeling weighed down. Try adding a splash of soda water on top for bubbles.
Fall loves a cozy twist. Use white rum, add a tiny pinch of cinnamon to the rim mix, and toast your coconut in a dry skillet for a minute. The aroma is wild. It’s still the same base, but it leans into sweater weather.
Spring brunch calls for a lighter pour. Blend the mix with extra pineapple juice for a softer drink, then serve in smaller glasses with dainty lime wheels. It looks elegant and pairs nicely with a platter of fruit and pastries.
Want a non alcoholic option? Swap the blue curaçao for a blue curaçao syrup or a drop of blue food color with a little orange extract. Replace the vodka or rum with coconut water or more pineapple juice. You get the festive color and a dreamy texture, no alcohol needed.
If you prefer a rocks version, shake the liquids with ice and strain over fresh ice. Still gorgeous, still celebratory, just not frozen. It’s a nice switch when your blender is busy with smoothies.
Get More Delicious Comfort Recipes!
Once you master this frosty favorite, you’ll want a snack lineup that keeps up. I like to pair it with salty, crispy, and cheesy things so every sip tastes bright and fresh.
Try a quick hot crab dip, sheet pan nachos with lots of jalapeño, or stovetop queso for dunking. If you’re going finger food only, go for sticky glazed chicken wings and a crisp veggie platter with ranch. For dessert, pineapple coconut bars echo the drink’s flavors without being too heavy.
If you’re building a cozy night menu, add a warm bowl of creamy tomato soup and grilled cheese bites. The mix of hot food and icy drinks is so satisfying. And if your crowd is mixed ages, set up a mocktail station with pineapple juice, coconut water, and sparkling water so everyone gets a pretty blue drink in a rimmed glass.
Want more comfort recipes delivered to your kitchen? Stick around, say hi in the comments, and tell me what you’re craving. I love tweaking favorites and sharing the easiest path to big flavor.
Common Questions
Can I make a large batch ahead of time?
Yes. Blend, pour into a freezer safe container, and freeze up to 2 hours. Reblend with a splash of pineapple juice before serving to revive the slush.
What if I can’t find cream of coconut?
Use coconut milk plus 1 to 2 tablespoons simple syrup. It won’t be as lush, but it still tastes great.
How do I make it less sweet?
Add fresh lime juice, use vodka instead of rum, and keep the blue curaçao to 1.5 ounces. You can also increase pineapple juice for a tangier balance.
Can I make a Jack Frost Cocktail without alcohol?
Absolutely. Replace the spirits with coconut water or more pineapple juice. Use blue curaçao syrup or a drop of blue color and a hint of orange extract to mimic the flavor.
Why is my drink separating?
If it sits, the lighter liquids lift. Give it a quick stir or a fast pulse in the blender. Cold ingredients and frozen fruit help it stay uniform longer.
Sip, Smile, Repeat
You now have everything you need to make a bold, icy, party ready Jack Frost Cocktail with zero fuss. Choose vodka for a cleaner sip or white rum for a tropical hug, nail that coconut rim, and let your blender do the heavy lifting. It’s simple, it’s gorgeous, and it makes any night feel a little more festive. If you try it, come back and tell me how you made it your own. I can’t wait to see your snowy rims and bright blue pours. 
Jack Frost Cocktail
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 2 servings 1x
- Category: Cocktail
- Method: Blending
- Cuisine: Mixed Drink
- Diet: None
Description
A frosty blue cocktail that combines vodka or rum with tropical flavors for a refreshing party drink.
Ingredients
- 4 ounces vodka or white rum
- 2 ounces blue curaçao
- 6 ounces cold pineapple juice
- 4 ounces cream of coconut
- 2 cups ice
- Optional: 1 to 1.5 cups frozen pineapple
- For the rim: light corn syrup or honey, and shredded coconut
- Garnish: lime wheel or pineapple wedge
Instructions
- Rim the glasses: Dip the rim in a shallow plate of syrup or honey, then roll in coconut. Set aside in the fridge to chill.
- Blend the base: Add vodka or rum, blue curaçao, pineapple juice, and cream of coconut to the blender. Toss in ice and frozen pineapple if using.
- Blend 20 to 30 seconds until smooth and slushy. If it stalls, stop and stir, then pulse in short bursts.
- Taste and tweak: If wanting it sweeter, add a little more cream of coconut. If wanting it thinner, splash more pineapple juice. If wanting it stronger, add a half ounce more liquor.
- Pour into chilled glasses and garnish with lime or pineapple. Serve immediately.
Notes
For a non-alcoholic version, replace the alcohol with coconut water or more pineapple juice, and use blue curaçao syrup or food coloring.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 30g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 7g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg