Jack Frost Christmas Cocktail
This Jack Frost cocktail is a bright blue-turquoise drink built over visible ice in a short rocks glass. Coconut rum and blue curaçao mix with coconut water for a lighter, clear-looking drink, while shredded coconut makes a white rim. It’s a different style from the frozen Jack Frost made with pineapple juice and cream of coconut: keeping those ingredients out of the main drink preserves its over-ice appearance.
Ingredients for Jack Frost Christmas Cocktail
- 1 tablespoon light corn syrup, for dipping the rim
- About 2 tablespoons shredded coconut, for dipping the rim
- About 1 cup ice cubes, or enough to fill the glass
- 1 1/2 ounces coconut rum
- 1 ounce blue curaçao
- 3 ounces coconut water
How to Make a Jack Frost Cocktail
- Coat the rim: Spread a thin, even layer of room-temperature corn syrup around the outside edge of a short rocks glass. Dip the rim in shredded coconut, turning gently until coated.
- Add ice: Fill the glass with ice cubes, leaving room for the liquids.
- Build the drink: Pour in the coconut rum, blue curaçao, and coconut water. Stir gently with a bar spoon just until the color is even and the ice remains visible.
- Serve: Serve immediately, with a straw if desired.
How to Keep the Coconut Rim in Place
Coat the outside edge of the glass before adding ice or liquid, keeping the inside mostly free of syrup. A thin, continuous layer gives the coconut something to cling to without leaving a thick, drippy rim. There’s no need to heat the syrup.
Why This Version Is Served Over Ice
Coconut water keeps this cocktail lighter and clear-looking when it’s stirred in the glass. Cream of coconut is much sweeter and richer, so it isn’t a direct substitute; it belongs to a separate frozen style that uses pineapple juice and blended ice.
Jack Frost Cocktail Variations
For a fruitier drink, replace up to 1 ounce of the coconut water with pineapple juice. The cocktail may look less clear. Light rum can replace coconut rum for less coconut flavor. Sweetness and the exact shade of blue will vary by brand.
Serving and Storage
Use a rocks glass with enough room for both the measured liquids and visible ice. Rim the glass and build the cocktail just before serving; the prepared drink is best served immediately.
Nutrition
Approximate nutrition per 1 cocktail, including an estimate of the corn syrup and coconut that adhere to the rim: 220 calories, 0g protein, 1g fat, and 24g carbohydrates. Per 100g of drink, excluding ice: approximately 135 calories, 0g protein, 1g fat, and 15g carbohydrates. Values vary by brand and by how much of the rim coating is used.
Jack Frost Christmas Cocktail
Equipment
- Rocks glass
- Small plate
- Bar spoon
Ingredients
For the Rim
- 1 tablespoon light corn syrup
- About 2 tablespoons shredded coconut
For the Cocktail
- About 1 cup ice cubes, or enough to fill the glass
- 1 1/2 ounces coconut rum
- 1 ounce blue curaçao
- 3 ounces coconut water
Instructions
- Spread a thin, even layer of room-temperature corn syrup around the outside edge of a rocks glass.
- Dip the rim in shredded coconut, turning gently until coated.
- Fill the glass with ice, leaving room for the liquids.
- Pour in the coconut rum, blue curaçao, and coconut water.
- Stir gently with a bar spoon until the color is even and the ice remains visible.
- Serve immediately, with a straw if desired.
Tips
- Coat the outside edge of the glass before adding ice or liquid, keeping the inside mostly free of syrup.
- Use a thin, continuous layer of syrup so the coconut clings without making a thick, drippy rim.
- There is no need to heat the syrup.
- Stir gently to keep the ice visible.
Variations
- Pineapple Jack Frost: Replace up to 1 ounce of the coconut water with pineapple juice for a fruitier drink; it may look less clear.
- Light Rum Jack Frost: Replace the coconut rum with light rum for less coconut flavor.