White Christmas Margarita

This White Christmas Margarita is my go-to festive cocktail when friends come over for a cozy holiday evening. I first created it during a snowy December when I wanted something that tasted like a margarita but looked like a seasonal treat. The creamy texture from cream of coconut softens the tequila's bite while lime keeps the drink bright, and the coconut rim turns every sip into a little celebration. It always prompts compliments and requests for the recipe.

I discovered this combination after experimenting with a classic margarita base and pantry ingredients left over from holiday baking. The visual impact of the coconut rim, the scent of rosemary, and the pop of fresh cranberries make it a showstopper. The balance of sweet creaminess, citrus tang, and agave-like bite from tequila creates a memorable contrast that guests love. Serve it on a cold evening or as a signature holiday pour at a party; it holds its own alongside rich holiday food and dessert.

Ingredients

• Shredded coconut: 2 tablespoons dried unsweetened shredded coconut for rimming the glass. Look for finely shredded unsweetened coconut such as Baker's or Anthonys; the dry texture helps it adhere and keeps the rim crisp.
• Lime juice: 1 ounce fresh lime juice, about half a lime. Freshly squeezed is essential for brightness; avoid bottled lime juice because the flavor will taste flat in a small cocktail.
• Cream of coconut: 1 ounce, shaken well before measuring. Use a quality cream of coconut such as Coco Lopez for the best silky texture and balanced sweetness.
• Cointreau or triple sec: 1/2 ounce. Cointreau adds a clean orange brightness; any clear triple sec will work, though it affects sweetness and aroma.
• Tequila blanco: 2 ounces. Choose a good blanco like Casamigos, Don Julio Blanco, or El Jimador for a smooth backbone that does not overpower the coconut and lime.
• Vanilla vodka (optional): 1 bar spoon, roughly 1 teaspoon. Adds a whisper of vanilla warmth; omit for a more classic profile.
• Garnishes: 1 sprig fresh rosemary and 5 to 8 fresh cranberries. Use fresh, firm cranberries for their color and slight pop; rosemary should be fragrant and bright green.

Instructions

Prepare the glass rim: Cut a lime in half and rub the cut side around the rim to moisten it. If you lack a lime, a few drops of room temperature water or a small amount of cream of coconut syrup will work to help the coconut adhere. Immediately dip the wet rim into the shredded coconut, rotating and pressing lightly so the flakes cling evenly. Set the glass upright to let the coconut settle for a minute. Prepare the fresh garnishes: Rinse and thoroughly dry the rosemary sprig and cranberries. Drying is essential so the rosemary releases scent when tapped and the cranberries stay bright. If cranberries are very cold, allow them to come to near-room temperature for best aroma release. Combine the cocktail: In a cocktail shaker add 1 ounce fresh lime juice, 1 ounce cream of coconut (shake the can first), 1/2 ounce Cointreau, 2 ounces tequila blanco, and the optional 1 bar spoon vanilla vodka. Add plenty of ice, seal, and shake vigorously for 15 to 20 seconds until the outside of the shaker is frosty and you notice a silky texture on the liquid when you open it. Assemble and serve: Fill the prepared coconut-rimmed glass with fresh ice. Double-strain or pour the shaken mix over the ice to leave excess shards behind. Add 5 to 8 cranberries into the glass, tapping a rosemary sprig against your palm to wake its oils, and place it upright as an aromatic garnish. Serve immediately while cold and aromatic.

Storage Tips

Store unopened cream of coconut at room temperature per the can instructions. Once opened, transfer any remaining cream to an airtight jar and refrigerate up to 5 days; shake well before using. Prepared cocktail should be shaken and served immediately; if you must pre-mix the base without ice, refrigerate the liquid mixture for up to 24 hours and shake with ice just before serving to restore froth and chill. Leftover poured cocktails can be refrigerated for a few hours but will lose the lively texture and aromatic lift.

Ingredient Substitutions

If you dont have cream of coconut, use 3/4 ounce simple syrup plus 1 ounce coconut milk for a lighter profile, though the texture will be less silky. Substitute triple sec for Cointreau in a pinch, but reduce simple syrup slightly if you use a very sweet triple sec. For a lower-alcohol version, drop the vanilla vodka and reduce tequila to 1 ounce, topping with club soda for length. Use silver rum instead of tequila for a tropical twist, but the drink will lose the classic margarita backbone.

Serving Suggestions

Serve in a rocks glass over ice for an easy presentation or in a coupe for a refined holiday pour. Pair with salty snacks like spiced nuts or baked brie to balance sweetness, or alongside citrus-forward hors doeuvres. Garnish with a lime wheel perched on the rim in addition to the rosemary and cranberries for layered aroma. For a party, line up pre-rimmed glasses and a chilled shaker so guests receive their drinks quickly and consistently.

Cultural Background

The margarita is a Mexican-inspired cocktail that has evolved through countless variations. This white version blends the margarita template with tropical influences from cream of coconut, producing a festive hybrid that draws on both Mexican and Caribbean flavor traditions. Holiday adaptations like this one lean into seasonal garnishes such as rosemary and cranberries to create a drink that fits winter celebrations while honoring the bright, citrus-forward heart of the original.

Seasonal Adaptations

For winter, use fresh cranberries and rosemary as garnishes; in summer swap the rosemary for mint and use a lime wheel with toasted coconut. For a Thanksgiving or autumnal twist, sprinkle a tiny pinch of ground cinnamon on the coconut rim or use spiced rum in place of tequila. For New Years, add a splash of sparkling wine on top for effervescence and presentation sparkle.

Meal Prep Tips

Make a batch by multiplying the proportions and chilling the liquid base without ice in a pitcher. When ready to serve, pour 3 to 4 ounces of base into a shaker per drink, add ice, and shake to chill. Store the prepped base in a covered container in the fridge up to 24 hours. Keep garnishes and rims separate until service to maintain the best texture and aroma.

Share this cocktail with company, and watch the rosemary and coconut transform a simple margarita into a seasonal memory. Whether you make one for yourself or serve a pitcher for a small gathering, the White Christmas Margarita always invites a festive smile and lingered conversation.