Jack Frost
Jack Frost takes the bones of a classic Mojito and gives them a crisp, wintry edge. Tequila and pear brandy form a bright, orchard-driven core, while dry vermouth and a touch of mint liqueur pull the drink toward cooler terrain—think evergreens, cold air, and the kind of clarity you only get in winter. Despite its frosty name, the cocktail stays lively and refreshing, with lime and simple syrup keeping the profile sharp and balanced. A snowfall of confectioner’s sugar over the mint and sage garnish completes the illusion, making this a seasonal riff that feels both festive and unexpectedly brisk.
Jack Frost
¾ ounce Cabeza blanco tequila
¾ ounce Clear Creek pear brandy
¾ ounce La Quintinye Vermouth Royal extra dry
1 teaspoon Giffard Menthe-Pastille
¾ ounce fresh lime juice
½ ounce simple syrup
Garnish: 1 mint and sage bouquet and confectioner’s sugar
Combine all the ingredients in a shaker and whip, shaking with a few pieces of crushed ice, just until incorporated. Dump into a Collins glass and add crushed ice until the glass is about four-fifths full. Swizzle for a few seconds, then pack the glass with ice, mounding it above the rim. Garnish with the mint and sage bouquet, and finish with a dusting of confectioner’s sugar over the herbs. Serve with a straw.
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