This White Christmas Margarita has become my go-to holiday cocktail for entertaining. I first discovered this combination one December when I wanted something that felt celebratory but still bright and refreshing. The balance of fresh lime juice with a creamy dollop of cream of coconut yields a drink that is both tart and luxuriously smooth; it feels indulgent without being cloying. I remember serving it at a small gathering — the coconut-rimmed glasses and rosemary sprigs made the table look festive, and people kept asking for the recipe between sips.

What makes this version special is its simplicity and sensory presentation. The tequila blanco provides a clean backbone, Cointreau adds a hint of orange complexity, and an optional bar spoon of vanilla vodka brings a whisper of dessert-like warmth. The shredded coconut rim and fragrant rosemary sprig create an immediate holiday impression before the first taste. It’s a cocktail that travels well from intimate nights to larger celebrations, and it’s easy to scale while still tasting freshly made. Serve chilled over fresh ice and garnish with cranberries for color and a slight pop of tartness.

Ingredients

• Shredded coconut (for rim): Use 2 tablespoons of unsweetened dried shredded coconut. Unsweetened holds up better than sweetened so the rim isn’t cloying. I prefer fine shredded coconut rather than large flakes so it adheres evenly; Bob’s Red Mill makes a reliable product.
• Fresh rosemary: One sprig per glass. Choose a firm, fragrant sprig without brown tips. Rosemary adds an aromatic pine-like note that reads as holiday without changing the flavor dramatically.
• Cranberries: 5 to 8 fresh cranberries per serving for color and a bright tart pop — use fresh rather than dried for the best texture and appearance.
• Fresh lime juice: 1 ounce (about 1 fresh lime). Freshly squeezed juice is essential; bottled lime lacks the volatile aromatics that lift this drink.
• Cream of coconut: 1 ounce, shaken well before measuring. Cream of coconut is sweet and thick; Coco López is a classic choice. Shake the can or bottle to reincorporate the sugars before measuring.
• Cointreau: 1/2 ounce, or substitute another triple sec. Cointreau adds clean orange notes without excessive sweetness.
• Tequila blanco: 2 ounces. Pick a 100 percent agave tequila blanco for a smooth, clean agave character — I often use Espolòn or Fortaleza Blanco when I want a bright, slightly vegetal backbone.
• Vanilla vodka (optional): 1 bar spoon (about 1 teaspoon). Optional and used only if you want a gentle vanilla suggestion to enhance the creamy notes.

Instructions

Prepare the glass garnish: Cut a lime in half and run the cut side around the glass rim to moisten it. If a lime isn’t available, water or a little cream of coconut syrup will work. Place 2 tablespoons of dried shredded coconut on a plate and gently press and rotate the glass into the coconut until an even rim forms. Let the glass sit upright for a minute so the coconut adheres fully. Prepare the garnishes: Rinse and thoroughly dry a rosemary sprig and the cranberries. Dryness helps the rosemary maintain its structure and prevents diluted aroma. For a polished look, trim the rosemary stem to size and skewer 3 to 4 cranberries on a short cocktail pick if you prefer them elevated above the ice. Mix the cocktail: In a cocktail shaker add 1 ounce fresh lime juice, 1 ounce cream of coconut (shake the can well first), 1/2 ounce Cointreau, 2 ounces tequila blanco, and the optional bar spoon of vanilla vodka. Fill the shaker with ice and shake vigorously for 15 to 20 seconds. Look for condensation on the shaker and a slightly frothy surface — those are signs it’s chilled and well integrated. Serve the drink: Fill the prepared coconut-rimmed glass with fresh ice. Use a Hawthorne strainer to pour the shaken mixture over the ice, leaving the shaker ice behind. A smooth, steady pour keeps the coconut rim intact and minimizes splashing. Garnish and present: Add 5 to 8 fresh cranberries into the drink, then lightly tap the rosemary sprig between your palms to release its oils and aroma before standing it in the glass. Serve immediately so the rosemary scent is most vibrant.

Storage Tips

This cocktail is best enjoyed fresh. If you need to prepare components ahead, measure and combine the lime juice, cream of coconut and liqueurs in a sealed pitcher and refrigerate for up to 24 hours. Do not add ice until ready to serve. Prepared bottles or cans of cream of coconut should be refrigerated after opening and used within 7 days. Leftover mixed cocktail that contains ice should be discarded after two hours at room temperature; if refrigerated without ice, consume within 24 hours and re-chill vigorously before serving.

Ingredient Substitutions

If you can’t find cream of coconut, mix equal parts coconut milk and simple syrup to approximate the sweetness and body — start with 1 ounce coconut milk plus 1 ounce simple syrup and adjust to taste. For a non-alcoholic version, replace tequila and Cointreau with a non-alcoholic tequila alternative and orange syrup, respectively. Swap Cointreau for another triple sec or orange curaçao if desired; use a quality product for the cleanest orange notes.

Serving Suggestions

Serve these on a holiday tray with matching coconut-rimmed glasses and short sprigs of rosemary tucked next to each glass. Pair with salty snacks like roasted spiced nuts or a sharp cheese plate to cut through the sweetness. For a brunch menu, offer alongside baked ham sliders and cranberry-orange scones to echo the cocktail’s flavors.

Cultural Background

This variation is a festive spin on the classic margarita, which originated in Mexico and has countless regional and contemporary riffs. Here, the cream of coconut and rosemary are holiday-driven additions rather than traditional components, blending tropical coconut flavors with northern winter herbs to create an interesting seasonal juxtaposition. The resulting drink nods to both celebratory island cocktails and wintertime traditions.

Seasonal Adaptations

For a summer party, omit the rosemary and garnish with lime wheels and toasted coconut flakes. In colder months, increase the vanilla vodka to a full 1/4 ounce for a cozier, dessert-like edge. For New Year’s, rim the glass with a mix of coconut and finely crushed, toasted almonds for a nutty aroma.

Meal Prep Tips

To streamline service for a crowd, multiply the recipe and combine the lime juice, cream of coconut, Cointreau and tequila in a pitcher. Keep chilled and pour over fresh ice into pre-rimmed glasses. Toast and store shredded coconut in a shallow pan briefly to bring out its flavor if you prefer a golden rim. Label batches with the ratio used so you can replicate quantities precisely next time.

Whether you’re serving a small gathering or a large celebration, the White Christmas Margarita is simple to scale and always delivers a festive experience. Enjoy the citrus lift, creamy texture and aromatic presentation — and don’t forget to raise a glass to good company.