This White Christmas Margarita became my holiday signature the first winter I tried it. I was chasing a cocktail that felt celebratory without relying on heavy cream or egg whites, something that could sit beside a roast and not compete but still draw compliments. The combination of bright lime, silky cream of coconut and the clean snap of tequila blanco hits that sweet spot: festive, balanced and unpretentiously elegant. I first discovered the pairing while riffing on a pina colada-meets-margarita idea during a small holiday gathering, and the reaction was immediate — guests loved the coconut rim and the rosemary sprig that smelled like a winter forest.

Texture is key here: the cream of coconut gives a luscious mouthfeel while the lime keeps the drink lively, and the coconut rim adds crunch and aroma. The garnish choices — fresh rosemary and tart cranberries — aren’t just decorative; they release fragrant oils and a burst of acidity that lift each sip. This cocktail is quick to assemble, adaptable for non-drinkers with simple swaps, and scales well for a small party. I often make a pitcher version for larger gatherings, but there’s something special about shaking each cocktail and presenting it in a coconut-rimmed glass that signals celebration.

Ingredients

• 2 tablespoons dried unsweetened shredded coconut: Choose fine, unsweetened shredded coconut for even adherence to the rim; medium shreds work too but may be less elegant. I like natural brands that toast evenly under a low broiler for 1–2 minutes to amp flavor.
• 1 sprig fresh rosemary: Use a bright green, fragrant sprig; avoid woody, brown stems. The oils released when you lightly clap it between your palms add a piney aroma to the drink.
• 5–8 cranberries: Fresh tart cranberries add color and a pop of acidity. Smaller berries sit prettily; rinse and dry before adding to avoid diluting the rim.
• 1 ounce lime juice (about 1 lime): Freshly squeezed juice is crucial — bottled juice lacks brightness. Roll the lime on the counter before juicing to maximize yield.
• 1 ounce cream of coconut: Shake the can or bottle well before measuring; cream of coconut (not coconut cream) is sweetened and thick, providing body and a tropical note.
• ½ ounce Cointreau (or triple sec): Cointreau gives clean orange flavor; any good-quality triple sec will work but avoid overly sweet mixers.
• 2 ounces tequila blanco: Use a 100% agave blanco tequila for a clean, vegetal backbone. Brands I reach for include Espolòn Blanco or Olmeca Altos.
• 1 bar spoon vanilla vodka (optional): Adds a whisper of vanilla — a bar spoon is about 1/4 teaspoon. Use only if you want extra sweetness and aroma.

Instructions

Prepare the Glass Garnish: Cut a lime in half and rub the cut side around the rim of your serving glass to moisten it. If you lack lime, use a little water or the syrup from the cream of coconut. Spread the dried shredded coconut on a small plate and dip the moistened rim into it, rotating to coat evenly. For extra depth, lightly toast the coconut on a baking sheet under a low broiler for 1–2 minutes before using; watch closely to avoid burning. Prepare the Garnishes: Rinse and completely dry the rosemary sprig and cranberries. Dryness helps the rosemary release essential oils when you clap it and prevents water diluting the drink. Thread a few cranberries on a short cocktail pick if you prefer them elevated, or simply drop them into the glass. Mix the Cocktail: In a cocktail shaker, combine 1 ounce fresh lime juice, 1 ounce well-shaken cream of coconut, 1/2 ounce Cointreau, 2 ounces tequila blanco and the optional vanilla vodka. Add ice to fill the shaker about two-thirds full, seal, and shake vigorously for 15–20 seconds until the exterior feels very cold. Vigorous shaking chills and slightly aerates the cream of coconut for a silkier texture. Serve the Drink: Fill the coconut-rimmed glass with fresh ice. Strain the cocktail into the glass to leave the shaker ice behind. A fine strainer catches any tiny ice shards or citrus bits for a cleaner presentation. Garnish and Present: Add the cranberries to the glass, then lightly tap the rosemary against your palm to release the aromatic oils and place it in the drink. Serve immediately to enjoy the full intensity of the aromatics and the contrast between creamy and bright flavors.

Storage Tips

Store any pre-mixed cocktail base (without ice or fresh garnish) in an airtight bottle or jar in the refrigerator for up to 24 hours. For longer storage of components, keep unopened cream of coconut at room temperature until the best-by date; once opened, refrigerate and use within 7–10 days. Toasted coconut should be stored in an airtight container at room temperature for up to two weeks to preserve crunch. When reheating or restoring chilled cocktails, shake the bottle vigorously with ice in a shaker, then strain into fresh ice and garnish just before serving to retain brightness.

Ingredient Substitutions

If you can’t find cream of coconut, use a mix of 1 ounce coconut milk plus 1 teaspoon superfine sugar and a drop of coconut extract; the texture will be lighter. Swap Cointreau for another orange liqueur like Grand Marnier for a deeper, cognac-like note, or use an unsweetened orange liqueur and a tiny splash of simple syrup to taste. For a lower-sugar variant, try a light coconut milk blended with a natural sweetener, understanding the mouthfeel will be less silky. For the tequila, reposado will add oak and warmth but will also change the cocktail’s bright profile.

Serving Suggestions

Present the drink in a short rocks glass or a coupe for a more refined look; use crushed ice for a slushy texture or large clear cubes for slower dilution. Pair with salty finger foods like spiced nuts, prosciutto-wrapped dates, or a citrusy shrimp ceviche. Garnishes can be elevated by skewering cranberries on rosemary sprigs for an edible stirrer. For holiday tables, line a serving tray with rosemary sprigs to echo the garnish and scatter extra cranberries for a festive display.

Cultural Background

This cocktail is a playful hybrid that bridges Mexican and Caribbean flavors: tequila’s agave character is firmly Mexican, while cream of coconut evokes Caribbean classics. The margarita itself is a storied drink with contested origins, but combining tropical coconut with lime and tequila is a contemporary twist that nods to cross-regional flavor marriages popular in modern cocktail culture. Garnishing with herbs like rosemary adds a seasonal, almost Nordic touch that has become common in holiday cocktails.

Seasonal Adaptations

In summer, lighten the proportions with 3/4 ounce cream of coconut and add muddled fresh strawberries for a fruity note. In winter, increase the vanilla vodka slightly and add a pinch of ground cinnamon to the rim for warmth. For a snowy presentation, use larger cranberries and a candy-sugar rim beneath the coconut for extra sparkle. Each season can be reflected in garnish choices — mint in summer, rosemary in winter — without altering the core balance.

Meal Prep Tips

To serve a small party, batch the cocktail base (combine lime juice, cream of coconut, Cointreau and tequila) in a pitcher and refrigerate; when guests arrive, pour 4–6 ounces into a shaker with ice, shake, and finish each glass individually with coconut rim and garnish to preserve texture and aroma. Pre-toast extra coconut and keep it in an airtight jar; pre-slice limes and keep garnishes chilled on a tray to streamline service. Label batches with the time mixed and plan to use within 24 hours for best results.

This White Christmas Margarita is a deceptively simple way to elevate a holiday gathering: luscious, bright and photogenic, it invites conversation and celebration. Make it your own by adjusting sweetness, swapping spirits, or changing garnishes — then enjoy the smiles it brings to your table.