This White Christmas Mojito has quickly become my favorite holiday showstopper because it manages to be festive and refreshingly simple at the same time. I first put this together during a small holiday gathering when I wanted a cocktail that felt seasonal without leaning on heavy spices. The combination of bright lime and fresh mint with creamy coconut and two types of rum turned out to be unexpectedly harmonious. Guests loved the silky texture and the sparkling finish from soda water. It became a tradition to serve this at our winter soirées, with everyone vying for the glass with the most pomegranate arils.

I remember the first time I served it at a December brunch where the light through frosted windows made the pomegranate seeds gleam like tiny rubies. The acidity of the lime keeps the drink lively while the coconut milk gives it a velvety mouthfeel that makes every sip feel indulgent. The mint lifts the profile and keeps it refreshing. This cocktail is special because it balances celebration and comfort, and because it travels well from pitcher to glass so you can focus on your guests. It is easy to scale up for a crowd and elegant enough for intimate dinners.

Ingredients

• Fresh lime juice, 3/4 cup: Use freshly squeezed limes for the brightest flavor. Bottled juice lacks the lively tang that balances the creamy coconut. About 6 to 8 medium limes will yield this quantity depending on juiciness.
• Fresh mint leaves, 1/4 cup packed plus extra for garnish: Choose firm, fragrant leaves such as spearmint. Avoid wilted leaves. Gently bruise or muddle to release the essential oils without shredding the leaves into bits.
• Granulated sugar, 1/2 cup: Use standard white sugar. If you prefer, superfine sugar dissolves faster. The sugar balances the tart lime and brightens the mint aroma.
• White rum, 1/2 cup: A clean, light rum works best. Brands like Bacardi or Havana Club provide a neutral backbone that supports the coconut and lime.
• Coconut rum, 1/2 cup: Use a coconut-flavored rum for tropical notes. Malibu or comparable brands add sweet coconut character without additional syrup.
• Canned full fat coconut milk, 1 cup: Shake the can well before measuring. Full fat gives the luxurious mouthfeel that defines the drink. Light coconut milk will thin the texture.
• Sparkling water, to top: Plain club soda or sparkling mineral water to finish each glass and add effervescence.
• Pomegranate arils, as needed for garnish: Fresh arils add color, a pop of tartness, and holiday visual appeal. Use about 1/4 to 1/2 cup for garnishing four glasses.

Instructions

Muddle the mint and sugar: In a large pitcher, combine 1/4 cup packed fresh mint leaves with 1/2 cup sugar and 3/4 cup lime juice. Use a muddler or the handle of a wooden spoon to press the leaves gently. The goal is to release the oils and dissolve the sugar but not pulverize the leaves. This draws out bright mint aromatics that infuse the liquid. Muddle for about 20 to 30 seconds until fragrant. If the sugar feels grainy, stir to help it dissolve. Combine spirits and coconut milk: Pour 1/2 cup white rum and 1/2 cup coconut rum into the pitcher. Add 1 cup canned coconut milk. Whisk vigorously or stir with a long spoon until the coconut milk is fully incorporated and the mixture is uniform. If you prefer a smoother texture, strain out the mint leaves using a fine mesh strainer to remove any herbal fragments. Otherwise leave the leaves for visual interest. Chill and adjust sweetness: Taste the mixture and adjust sweetness with a touch more sugar if needed, or balance with additional lime juice for more acidity. Chill the pitcher in the refrigerator for at least 10 minutes if time allows. Chilling helps the flavors meld and keeps the cocktail crisp when served over ice. Assemble the glasses: Fill four highball glasses halfway with ice. Pour the prepared coconut rum mixture into each glass so they are about three quarters full. Top each glass with sparkling water to your taste, typically 2 to 3 ounces per glass, to add effervescence and lighten the texture. Gently stir once with a bar spoon to integrate the soda. Garnish and serve: Garnish each glass with a sprig of fresh mint and a generous sprinkle of pomegranate arils. The mint releases aroma as you sip and the arils provide festive color and a small burst of tartness with each bite. Serve immediately while cold.

Storage Tips

Keep the rum and coconut milk base refrigerated in a sealed pitcher or airtight container for up to 24 hours. Do not add ice or sparkling water until serving time to avoid diluting and flattening the effervescence. For longer storage, the alcohol preserves the mixture for a couple of days though the coconut milk may separate, so give it a vigorous stir before serving. Freeze excess pomegranate arils on a tray then transfer them to a sealed bag for up to 3 months. When reheating note that you should never heat the alcoholic mixture, just re-stir cold and top with chilled soda.

Ingredient Substitutions

If you prefer a lighter mouthfeel swap full fat canned coconut milk for light coconut milk or coconut water, though the texture will be thinner. Use agave or simple syrup in place of granulated sugar at a 1 to 1 ratio by volume for faster dissolution. Replace coconut rum with an extra 1/2 cup of white rum if you want less coconut character. For a nonalcoholic version replace both rums with coconut water and increase sparkling water for lift. Be mindful that substitutions change sweetness and mouthfeel so taste and adjust accordingly.

Serving Suggestions

Serve these cocktails with salty finger foods such as spiced nuts or baked brie to contrast the creamy sweetness. They pair well with grilled shrimp, coconut crusted chicken, or a charcuterie board with tropical fruits. For a brunch service offer skewers of citrus and pomegranate alongside the glasses. Presentation tip, use tall clear glasses to highlight the white coconut layer and scattered red arils for holiday appeal. Use sturdy mint sprigs so the garnish stands upright.

Cultural Background

Mojitos trace their roots to Cuba where lime, mint, sugar, and rum combined to create a cooling drink for warm climates. This variation borrows the mojito framework and incorporates coconut to evoke Caribbean flavors and winter holiday indulgence. Coconut features in many tropical cuisines and paired with rum it creates a nod to island traditions while the sparkling water keeps the classic mojito brightness. The pomegranate brings a seasonal northern hemisphere touch that bridges tropical and winter celebrations.

Seasonal Adaptations

In summer emphasize fresh seasonal berries in place of pomegranate for a lighter look. For winter keep the pomegranate and add a cinnamon stick as a stirrer for a gentle warm spice aroma. At Thanksgiving or Christmas consider serving in a punch bowl with floating pomegranate arils and mint sprigs for a festive centerpiece. For New Year celebrations increase sparkling water and use champagne or prosecco instead of soda for extra celebratory fizz.

Meal Prep Tips

Measure and prepare the sugar and lime juice the day before and store in a sealed container. Combine the spirits and coconut milk on the morning of an event and keep chilled. Portion pomegranate arils into small ramekins so guests can help themselves. Use pitcher dispensers for self-serve stations. Label times on containers to track freshness and give the mixture a quick whisk before pouring into glasses to reincorporate any settled coconut cream.

Enjoy making this White Christmas Mojito yours. It is flexible, forgiving, and reliably festive. Gather the people you love and let this drink add a bright, creamy note to your celebrations. Cheers to creating traditions that feel as warming as they are refreshing.