
Why you’ll love this jack frost cocktail:
This blue cocktail tastes just like a piña colada, but it’s made with vodka instead of rum.
Rimming this drink with coconut gives it a snowy look that’s perfect for winter, but you can enjoy it any time of the year.
More winter favorites: spiked eggnog / Wisconsin brandy old fashioned / non-alcoholic mulled wine / peppermint white russian / pink squirrel cocktail



Ingredients & Substitutions
- Cream of coconut – We used Coco Lopez cream of coconut. Don’t confuse this with coconut cream, which is a thicker, more unsweetened version of canned coconut milk. You want the sweetened version for this drink.
- Pineapple juice – Go for the canned kind. I like to buy smaller cans so I don’t end up with extra sitting around in my fridge, but the larger cans are more economical.
- Vodka – If you want, you can swap rum for this and you’ll end up with a blue piña colada.
- Blue curaçao – This gives the cocktail its color, so don’t skip or swap it.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
More frozen cocktails you’ll love: frozen sangria wine slushies / dirty banana cocktail / brandy slush / cantaloupe margaritas


Jack Frost Cocktail
Ingredients
- 1 6- ounce can pineapple juice
- 3 ounces blue curaçao
- 3 ounces vodka
- 1/2 15- ounce can cream of coconut
- 4 – 5 cups ice
- For garnish: corn syrup, shredded coconut
Instructions
- Prep your glasses. Lightly dip the rim of your glasses in corn syrup and then dip them into a plate of shredded coconut. Set them aside for later.
- Serve your cocktails. Divide the drink between your prepared glasses and serve immediately.











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