As a professional food blogger, I’m finally sharing my Jack Frost Winter Cocktail, a playful twist on classic elements that I added to my Winter Cocktails Recipes to spark your curiosity.

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I love when a drink surprises me, and my Jack Frost Winter Cocktail does exactly that. At first glance it looks like a cool blue gem and you’ll probably do a double take, but what keeps you coming back is the soft whisper of vanilla vodka and the unexpected crunch of crushed candy cane along the rim.

I wanted something that felt festive but not saccharine, a little daring and a little nostalgic. It somehow manages to be flashy without trying to be, so you keep guessing whats next.

Serve it when you want to wow people without saying too much. Winter Cocktails Recipes

Ingredients

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Vanilla vodka: Neutral alcohol with vanilla flavor, adds warmth and sweetness, little nutrition, mostly empty calories.
Blue curaçao: Orange liqueur, citrusy and sweet, colors the drink sky blue, adds sugar.
White crème de cacao: Creamy white chocolate notes, very sweet, add body and dessert like feel.
Heavy cream: Makes the cocktail rich and silky, adds fat and calories, some protein too.
Peppermint schnapps: Sharp minty kick, can freshen up the finish, adds sugar and cool menthol.
Crushed candy cane rim: Crunchy mint sugar rim, mostly sucrose so not healthy, very festive though.
Shredded sweet coconut: Adds texture and sweetness, contributes carbs and tiny amounts of fat.

Ingredient Quantities

1 1/2 oz vanilla vodka

1/2 oz blue curaçao

1 oz white crème de cacao or white chocolate liqueur

1 oz heavy cream or half and half

1/4 oz simple syrup

1/4 oz peppermint schnapps (optional, for a minty touch)

1 tbsp crushed candy cane for rim and garnish

1 tbsp shredded sweetened coconut for rim or garnish

1 tbsp coarse sugar for rimming

1 cup ice, crushed or cubed

Pinch edible silver glitter or pearl dust for sparkle (optional)

How to Make this

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1. Chill a coupe or martini glass in the freezer for a few minutes, then pour about 1 tsp of the 1/4 oz simple syrup into a shallow dish and set aside the rest for the drink.

2. On a small plate mix 1 tbsp crushed candy cane, 1 tbsp shredded sweetened coconut and 1 tbsp coarse sugar for the rim.

3. Wet the chilled glass rim with the teaspoon of simple syrup, then dip the rim into the candy-coconut-sugar mix to coat it; set the glass aside.

4. Fill a cocktail shaker with 1 cup ice, then add 1 1/2 oz vanilla vodka, 1/2 oz blue curaçao, 1 oz white crème de cacao or white chocolate liqueur, 1 oz heavy cream or half and half, and the remaining simple syrup. If you want a minty touch add 1/4 oz peppermint schnapps.

5. Shake hard for about 10 to 15 seconds until well chilled and slightly frothy.

6. If you like crushed ice fill the rimmed glass with a little fresh crushed ice, then strain the shaken cocktail into the glass. If you prefer it neat just strain into the rimmed glass without extra ice.

7. Garnish with a sprinkle of extra crushed candy cane and a little shredded coconut on top. Add a pinch of edible silver glitter or pearl dust for sparkle if using.

8. Serve with a short straw or stirrer, give it a quick stir so the cream and liqueurs blend, then enjoy.

Equipment Needed

1. Coupe or martini glass, chilled in the freezer for a few mins
2. Cocktail shaker with lid (Boston or cobbler style will do)
3. Jigger or measuring spoons for the 1/2 oz, 1 oz and 1 1/2 oz pours
4. Small shallow dish and a small plate for the simple syrup and rim mix
5. Teaspoon or small spoon to wet the rim and drizzle syrup
6. Cocktail strainer or the shaker’s built in strainer (plus a fine mesh strainer if you want extra smooth)
7. Ice crusher or a zip top bag and rolling pin to crush ice
8. Short straw or stirrer and a small spoon for sprinkling the garnish

FAQ

Q: Can I make this alcohol free? A: Yep, you can make an alcohol free version. Swap the vanilla vodka for vanilla syrup or extra vanilla extract diluted in water, replace blue curaçao with blue colored simple syrup or blue raspberry syrup, use white chocolate syrup instead of white crème de cacao, and skip the peppermint schnapps or add a drop of peppermint extract. Keep the cream the same. Taste and adjust sweetness cause syrups vary.

Q: How do I rim the glass so it looks fancy and stays on? A: Chill the glass first so the rim holds, then brush the rim with a little cream or simple syrup and press it into a shallow mix of crushed candy cane, shredded sweetened coconut and coarse sugar. Tap off excess and let it set a minute. Press gently so the coating sticks but dont overload it or it will fall off when you sip.

Q: Can I make this ahead or batch it for a party? A: Yes batch the alcohol, liqueurs and simple syrup in a pitcher up to 24 hours ahead, keep it cold. Do not add the cream until just before serving or the dairy can separate and go flat. When ready, stir cold batch with the cream and ice, then serve. If you made it with dairy already mixed, shake well and serve within a few hours.

Q: What if I dont have blue curaçao or want a different color? A: Use a clear orange liqueur plus a few drops of blue food coloring, or swap for blue curaçao syrup or blue raspberry syrup for a sweeter taste. No color on hand? It still tastes great without the blue, youll just lose the wintery look.

Q: How strong is this cocktail and should I be careful? A: It packs a punch. Roughly speaking its about twenty percent ABV before ice dilution depending on the exact liqueurs you use, so treat it like a strong cocktail. Drink slowly and dont drive after drinking.

Q: Can I make it lighter or dairy free? A: Use half and half or low fat milk to make it lighter, or coconut milk or oat milk for dairy free. Coconut milk will add its own flavor so start with a little and taste. If you want a frothier texture use chilled full fat coconut cream or shake longer with ice.

Jack Frost Winter Cocktail Recipe Substitutions and Variations

Vanilla vodka: plain vodka plus 1/4 oz vanilla syrup or 1/2 tsp vanilla extract (keeps the flavor if you dont have flavored vodka), or use bourbon 1 1/2 oz for a warmer, richer note.
Blue curaçao: 1/2 oz triple sec plus a drop of blue food coloring for the color, or 1/2 oz orange curaçao if you dont mind losing the bright blue but keeping citrus taste.
White crème de cacao / white chocolate liqueur: 1 oz chocolate milk for a nonalcoholic version, or 1 oz regular (brown) crème de cacao for same sweetness but darker color.
Heavy cream / half and half: 1 oz canned coconut milk for a dairy free swap, or 1 oz sweetened condensed milk for extra creaminess just cut the simple syrup in half cause its sweeter.

Pro Tips

1) Chill everything good: put the vodka, liqueurs and shaker in the fridge for a bit and keep the glass in the freezer while you prep the rim, it helps the drink stay colder and dilutes less. dont skip re-chilling the glass after you rim it for a couple minutes or the candy rim will start to melt and fall off.

2) Crush the candy cane super fine so it doesnt jab teeth or make the rim gritty. stick the cane in a zip bag and whack with a rolling pin or pulse 3 times in a food processor, then mix with the sugar and coconut. if the mix is too coarse, swap in superfine or caster sugar for a smoother bite.

3) Taste as you go and govern the sweetness. white chocolate liqueur plus simple syrup can get cloying, so cut the simple syrup back or use half and half instead of heavy cream for a lighter finish. peppermint schnapps is strong so add just a splash, you can always add more but you cant take it out.

4) Shake smart, strain smart: shake hard and fast about 10 to 15 seconds but dont overdo it or heavy cream gets too foamy. double strain through a fine sieve to catch ice shards for a silkier mouthfeel. sprinkle edible glitter very sparingly, a pinch goes a long way otherwise it looks like you dumped a disco ball in the drink.

Jack Frost Winter Cocktail Recipe

Recipe by Bob Jones

0.0 from 0 votes

As a professional food blogger, I'm finally sharing my Jack Frost Winter Cocktail, a playful twist on classic elements that I added to my Winter Cocktails Recipes to spark your curiosity.

Servings

servings

Calories

610

kcal

Equipment: 1. Coupe or martini glass, chilled in the freezer for a few mins
2. Cocktail shaker with lid (Boston or cobbler style will do)
3. Jigger or measuring spoons for the 1/2 oz, 1 oz and 1 1/2 oz pours
4. Small shallow dish and a small plate for the simple syrup and rim mix
5. Teaspoon or small spoon to wet the rim and drizzle syrup
6. Cocktail strainer or the shaker’s built in strainer (plus a fine mesh strainer if you want extra smooth)
7. Ice crusher or a zip top bag and rolling pin to crush ice
8. Short straw or stirrer and a small spoon for sprinkling the garnish

Ingredients

1 1/2 oz vanilla vodka
1/2 oz blue curaçao
1 oz white crème de cacao or white chocolate liqueur
1 oz heavy cream or half and half
1/4 oz simple syrup
1/4 oz peppermint schnapps (optional, for a minty touch)
1 tbsp crushed candy cane for rim and garnish
1 tbsp shredded sweetened coconut for rim or garnish
1 tbsp coarse sugar for rimming
1 cup ice, crushed or cubed
Pinch edible silver glitter or pearl dust for sparkle (optional)

Directions

Chill a coupe or martini glass in the freezer for a few minutes, then pour about 1 tsp of the 1/4 oz simple syrup into a shallow dish and set aside the rest for the drink.
On a small plate mix 1 tbsp crushed candy cane, 1 tbsp shredded sweetened coconut and 1 tbsp coarse sugar for the rim.
Wet the chilled glass rim with the teaspoon of simple syrup, then dip the rim into the candy-coconut-sugar mix to coat it; set the glass aside.
Fill a cocktail shaker with 1 cup ice, then add 1 1/2 oz vanilla vodka, 1/2 oz blue curaçao, 1 oz white crème de cacao or white chocolate liqueur, 1 oz heavy cream or half and half, and the remaining simple syrup. If you want a minty touch add 1/4 oz peppermint schnapps.
Shake hard for about 10 to 15 seconds until well chilled and slightly frothy.
If you like crushed ice fill the rimmed glass with a little fresh crushed ice, then strain the shaken cocktail into the glass. If you prefer it neat just strain into the rimmed glass without extra ice.
Garnish with a sprinkle of extra crushed candy cane and a little shredded coconut on top. Add a pinch of edible silver glitter or pearl dust for sparkle if using.
Serve with a short straw or stirrer, give it a quick stir so the cream and liqueurs blend, then enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.