Jack Frost Cocktail
You’ll love the icy blue color, snowflake-dusted rim and refreshing combination of pineapple and coconut in this easy Jack Frost Cocktail.
Equipment
Ingredients
- 1.5 cups ice
- 2 ounces light rum I used Bacardi
- 2 ounces Blue Curacao
- 4 ounces pineapple juice get a no sugar added version
- 1/4 cup cream of coconut I used Coco Lopez
- shredded coconut (unsweetened) for garnish
- corn syrup for garnish
Instructions
- Sprinkle some shredded coconut into a shallow bowl or plate and set aside.
- In another bowl or plate add some corn syrup. Dip your serving glass in the corn syrup being careful not to apply too much so that it drips down the glass.
- Next dip the corn syrup rimmed glass into the shredded coconut. You may need to dip certain areas a few times to make sure it sticks and is even. Repeat with your second glass and set aside.
- Add ice to the base of the blender.
- Next add the rum, Blue Curacao, pineapple juice, and cream of coconut to the blender.
- Blend until the mixture has reached a slushy consistency, add more ice if necessary.
- Divide the mixture into your prepared serving glasses being careful not to disturb the rim you created with the coconut. Serve and enjoy immediately!
Notes
If you would like extra coconut flavor, feel free to substitute coconut rum in this recipe!
To make this recipe for a crowd: prepare rimmed glasses and set them on a tray in a cool dry place. Triple the recipe batch and add all the ingredients to a pitcher (except the ice) and place it in the refrigerator. When you are ready to serve add the ice to your blender, add the contents of your pitcher, blend and serve!!
Nutrition
Calories: 328kcal | Carbohydrates: 40g | Protein: 0.2g | Fat: 6g | Saturated Fat: 6g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 29mg | Potassium: 74mg | Fiber: 1g | Sugar: 35g | Vitamin A: 3IU | Vitamin C: 6mg | Calcium: 13mg | Iron: 0.2mg
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