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Jack Frost Cocktail

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This Jack Frost cocktail recipe is so delicious that you will want it year round, not just in the winter. It’s tasty and pretty!

Close up of the blue cocktail in two coconut rimmed glasses on a black table with some lights in the backgroundPin

This Jack Frost cocktail is such a delicious drink.  I ask myself all the time when I make it, “Why do we drink it only in the winter?  Is it because of the name?”

I’m thinking, yes.  But you know what?  That would be a crying shame; an opportunity to have a sob fest, complete with beating the chest, rending the clothes and pulling the hair.

Does that sound extreme to you?

Yes, it does to me, too, but I’ve tasted this delicious cocktail, so I know how wrong it is to drink it only during the winter months.

Here’s more proof that you should drink it year round; wouldn’t a frozen cocktail be BETTER in the summer when it’s hot outside and not freezing cold?

You could argue that we would drink this delicious Jack Frost cocktail inside during the winter, where it is warm.  But imagine drinking it outside at the side of the pool or on the veranda!

Perfect either way.

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Vodka vs rum

Some people make this delicious pretty blue drink with vodka.  And while that is good, in my opinion, this drink is BETTER with rum.  And not just regular ole rum, but coconut rum!  It is glorious!!  Simply glorious.  But don’t just take my word for it.  Make it and see!

Helpful tips

  • Cream of coconut is not coconut cream. You can buy this in the cocktail section of a grocery store or in a liquor store.
  • I usually buy pineapple juice in the small cans because, unless I’m having a party that will use up the big can, leftover pineapple juice isn’t as good as the day you open the can. This way there isn’t any waste.
Two glasses filled with the frozen blue cocktail with coconut on the rimPin
Photo Credit: Dishes Delish.

How to mix this frozen Jack Frost cocktail


Get your blender container, measuring glass and glassware.

After measuring out each ingredient, pour into blender container.

Step one

Gather the ingredients – coconut rum, blue curacao, cream of coconut (which is NOT coconut cream) and pineapple juice.

For the garnish, also gather simple syrup and shredded coconut.

Coconut rum, blue curacao, cream of coconut, pineapple juice and simple syrup on a black tablePin

Step two

Measure out 2 ounces of coconut rum.

Coconut rum poured out with the bottle in the background as well as the glasses and blender containerPin

Step three

Measure out 2 ounces of blue Curacao.

Blue Curacao poured out with the bottle, blender and glassware in the backgroundPin

Step four

Measure 2 ounces of cream of coconut.

Cream of coconut poured out with the bottle, blender container and glass in the backgroundPin

Step five

Measure out 4 ounces of pineapple juice.

Take a gander at the blender container below. Doesn’t it look fun with the layers?

Pineapple juice poured out with the small can, glass and blender container in the backgroundPin

Step six

Pour a little shredded coconut on a small plate.

Take your finger and wet it with simple syrup. Run your finger around the top and outside rim on both glasses. Roll the glass rim side down in the coconut, shake off any excess and set aside.

Here is the blender without the ice. Still pretty.

Photo of the blender contents before adding the ice with two coconut rimmed glasses in the backgroundPin

I add 2 to 3 cups of ice into the blender, cap it and blend it all until it is smooth and thick.  At this point, I coat the rims of my glasses with unsweetened coconut.

Divide the frozen concoction between the two glasses, being careful not to pour over the coconut rims.

Vertical view of the frozen blue cocktails with coconut rims and lights in the backgroundPin

And one more photo.

Two Jack Frost cocktails with coconut rims on a black table and colorful lights behind themPin

Yummy!  I hope you enjoyed this recipe as much as I enjoyed drinking it!

Please feel free to leave me a comment, let me know what your favorite frozen cocktail is.

Other blue cocktails

And as always, may all your dishes/drinks be delish!

If you’ve tried this or any other recipe on the blog, I’d love the hear what you thought about it in the comments below.  I love hearing from you!  You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST  to see more of my delicious food and delightful cocktails!

Vertical view of two glasses with coconut rims filled with a blue cocktail and lights in the background - squarePin

Year Round Jack Frost Cocktail

This cocktail is not only fabulously pretty but it’s also super delicious!
5 from 6 votes
Print Pin Rate
Course: Cocktail
Cuisine: Cocktails
Keyword: Jack Frost cocktail
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 2 cocktails
Calories: 245kcal


  • 2 ounces coconut rum or vodka live a little, use the rum
  • 2 ounces blue Curacao
  • 2 ounces cream of coconut (not coconut cream)
  • 4 ounces pineapple juice
  • 2 – 3 cups ice


  • coconut (shredded – for glass rim)
  • simple syrup (for glass rim)


Make it

  • Take your finger and put some simple syrup on it.  Rub your finger around the rims of the glasses.  Place some coconut flakes on a plate and dip your glasses in the coconut
    simple syrup
  • Get your blender container
  • Add rum, blue Curacao, cream of coconut and pineapple juice
    2 ounces coconut rum or vodka, 2 ounces blue Curacao, 2 ounces cream of coconut, 4 ounces pineapple juice
  • Add 2 – 3 cups of ice, cap blender and blend until thick and smooth
    2 – 3 cups ice
  • Pour into glasses, making sure you don’t pour over the rim
  • Sip
  • Smile
  • Enjoy
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Helpful tips
  • Cream of coconut is not coconut cream. You can buy this in the cocktail section of a grocery store or in a liquor store.
  • I usually buy pineapple juice in the small cans because, unless I’m having a party that will use up the big can, leftover pineapple juice isn’t as good as the day you open the can. This way there isn’t any waste.


Serving: 1cocktail | Calories: 245kcal | Carbohydrates: 36g | Fat: 4g | Saturated Fat: 4g | Sodium: 17mg | Potassium: 73mg | Sugar: 33g | Vitamin C: 5.7mg | Calcium: 7mg | Iron: 0.2mg
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From lighting up stages with her BA in theater to crafting delightful dishes and cocktails, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.

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  1. After running through the list of ingredients, I think this should be called “Sea Mist” and would be an absolute requirement for our weekend pool parties from June through August!

  2. This cocktail looks incredible! One of those colors you wouldn’t see often on the table so it makes quite a difference. And that bokeh though!

  3. Oh I’d like to swim in this pacific blue cocktail with my mouth open so I could drink it at the same time, looks delectable and so refreshing Lainey!

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