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White Christmas Margarita

A festive holiday cocktail combining tequila, lime, and coconut with a beautiful white color and rosemary-cranberry garnish
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Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Servings: 1 cocktail
Course: Cocktails, Drinks
Cuisine: American, Mexican-Inspired
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons dried unsweetened shredded coconut for rim garnish
  • 1 sprig fresh rosemary for garnish
  • 5-8 cranberries fresh, for garnish
  • 1 ounce lime juice fresh squeezed from 1 lime
  • 1 ounce cream of coconut shake well before using
  • 0.5 ounce Cointreau or other triple sec liqueur
  • 2 ounces tequila blanco silver tequila for white color
  • 1 bar spoon vanilla vodka optional

Equipment

  • Knife and cutting board
  • Citrus juicer
  • Jigger
  • Cocktail shaker
  • Cocktail strainer
  • Old fashioned glass or coupe glass

Method
 

  1. Cut lime in half and use it to wet the rim of your serving glass. Dip the wet rim into shredded coconut, turning the glass to coat evenly. Set aside.
  2. Wash and dry the rosemary sprig and cranberries. Set aside for garnish.
  3. Add lime juice, cream of coconut (shaken well), Cointreau, tequila, and vanilla vodka to a cocktail shaker.
  4. Fill the shaker with ice, seal it, and shake vigorously for 15-20 seconds until the outside is frosty.
  5. Fill the prepared glass with fresh ice.
  6. Strain the cocktail mixture into the glass over the fresh ice.
  7. Add cranberries to the glass. Lightly tap the rosemary sprig against your palm to release oils, then add to glass and serve immediately.

Notes

The coconut will naturally separate within 5-10 minutes, so this cocktail is best enjoyed immediately after making. If separation occurs, simply stir and enjoy. Use blanco tequila to maintain the bright white color. For parties, mix base ingredients ahead and shake individual portions with ice when serving.