Irish Hazelnut Cream Is the Boozy Winter Warmer You Needed
The Jack Frost
Total Time: 15 mintues
Yield: 2 cocktails
- 4 ounces pineapple juice
- 2 ounces vodka
- 2 ounces blue Curaçao
- 2 ounces cream of coconut (not coconut milk)
- 1½ cups ice cubes
- 1 tablespoon sugar
- ½ tablespoon water
- Shredded coconut
- To prepare the garnish, combine sugar and water in a small, microwave-safe bowl. Microwave for 1 minute, stir, then microwave for an additional 1 minute. The mixture should be thick, but moveable. Spread the shredded coconut out evenly on a small plate, and separate any pieces so that there are no large clumps. Using a spatula, dab the sugar mixture along the outside of the glasses, close to the rim. Roll each glass in the shredded coconut, and set aside.
- To make the cocktail, combine the pineapple juice, vodka, blue Curaçao, cream of coconut, and the ice cubes in a blender or food processor. Pulse until smooth.
- Evenly divide the mixture between the two prepared cocktail glasses, and serve immediately.