This Jack Frost Mimosa is a gorgeous hue of blue with a rim of coconut flakes to create a perfect winter cocktail. With a few simple ingredients you can serve up a fun drink full of winter magic for your holiday party or New Years Eve celebration.
A tasty champagne cocktail made with Blue Curacao, Malibu coconut rum and pineapple hard seltzer.
A fun, easy recipe with frosty vibes for the holiday season. This Jack Frost Mimosa recipe is a stunning winter cocktail. The Blue Curacao (an orange liqueur) is the star of the show, creating the perfect blue hue for these mimosas.
Adding shredded coconut on the glass rim makes for a snowy look that’s perfect for the holiday season.
A classic mimosa with orange juice is always a good cocktail, but creating a mimosa cocktail full of pizazz is perfect for the holiday season!
Offer this Christmas cocktail up on your winter brunch menu, your Christmas eve celebration or ring in the New Year with this bubbly cocktail.
I tend to make this cocktail on New Year’s Eve because it’s the perfect way to make a festive event.
Why You’ll Love a Jack Frost Mimosa
Color: This blue drink is a spectacular addition to your winter celebrations.
Flavor: The combination of coconut, pineapple and the slight orange flavor from Blue Curacao tastes delicious.
Easy Cocktail: An easy to make cocktail with just a few ingredients.You can easily make it in a large batch for holiday parties.
Kitchen Equipment Needed
- Champagne Glasses
- 2 Small Plates
- Large Pitcher (if making a large batch at once)
Jack Frost Mimosa Ingredients
CHAMPAGNE: Use a dry Brut champagne or go a little sweeter with a dry Prosecco.
MALIBU RUM: A coconut flavored rum that gives this mimosa some cool tropical flavors.
BLUE CURACAO: An orange liqueur with a beautiful blue hue that mixes perfectly with pineapple and coconut flavors.
WHITE CLAW PINEAPPLE: I love this pineapple flavor hard seltzer. Adding a little extra bubbly and it keeps the jack frost mimosa brightly colored. You can substitute with regular pineapple juice, just know the blue hue will not be as bright because of the yellow coloring of the pineapple juice. It will still taste amazing though!
SIMPLE SYRUP: To coat the rim of the champagne glasses. You can also use light corn syrup to coat the rim.
SHREDDED COCONUT: To garnish the rim.
How to Make a Jack Frost Mimosa
Step 1: Chill all your ingredients overnight before mixing.
Step 2: Add simple syrup to a small plate or saucer. In a separate saucer, add shredded coconut.
Step 3: Roll the rim of your glasses about a half inch down the glass. Then roll the wet rim in the shredded coconut. This gives it the icy-cool jack frost mimosa look.
Step 4: Add Champagne, Blue Curacao, Malibu Rum, White Claw Pineapple into your prepared glasses.
NOTE: If ingredients are not chilled, mix in a cocktail shaker with a handful of ice and strain into your glass.
Large Batch Directions
When making a large batch, you’ll want to add the champagne or prosecco last in order to keep the favorite bubbles that makes this jack frost cocktail so delicious.
Mix chilled Blue Curacao, Malibu Rum and White Claw Pineapple in a large pitcher.
Just before serving, add in the champagne so it is still bubbly when your guests pour their own cocktail.
- Not a fan of coconut rum? Use light rum or white rum instead.
- Want more coconut flavor? Add cream of coconut for a really coconut-y flavor and a creamy taste.
More Holiday Cocktails
This Jack Frost Mimosa is easy to make in a large pitcher for a party and just as easy to make single servings. If you’re making single servings, be sure to grab these amazing champagne re-corks! They can keep a bottle of champagne fresh for up to a week.
Happy Holidays and Cheers to the New Year!
Cocktail (serves 1)
- 3 ounces Sparkling Wine, Champagne or Prosecco, chilled
- 2 ounces Malibu Coconut Rum, chilled
- 2 ounces White Claw Pineapple Hard Seltzer, chilled
- 1 ounce Blue Curaçao, chilled
- Sugar Syrup or Corn Syrup, for rim
- Shredded Coconut, garnish for rim
Pitcher Recipe (serves 8)
- 1 bottle Sparkling Wine (25 ounces)
- 16 ounces Malibu Coconut Rum
- 16 ounces White Claw Pineapple Hard Seltzer
- 6-8 ounces Blue Curacao (start with 6 ounces, if not blue enough add 2 more ounces)
- Chill all ingredients (if not chilled, mix in a cocktail shaker with a handful of ice)
- Coat the rim of a champagne flute with simple syrup or corn syrup and the roll it in the shredded coconut flakes.
- Pour in all ingredients and stir.
- Chill all ingredients
- Combine all ingredients in a large pitcher or punch bowl
- Prepare champagne glasses with coconut rim.
If ingredients are not chilled, mix in a cocktail shaker with a handful of ice and strain into your glass.
See recipe post for more tips and variations.
Amount Per Serving: Calories: 158Total Fat: 1gSodium: 18mgCarbohydrates: 26gSugar: 25g