This White Christmas Mojito is the kind of holiday beverage that always brings people together. I first developed this version one December when I wanted a light, festive cocktail that felt seasonal but still had the bright lift of a classic mojito. The coconut adds a silky mouthfeel that softens the tart lime, while the mint keeps the drink lively and fresh. It immediately became my go-to for winter gatherings: guests comment on the pretty, snow-like foam and the surprise pop of pomegranate arils.

I discovered the balance between coconut and lime by accident while testing variations for a holiday menu. Too much coconut overwhelms the mint and lime; too little leaves the drink ordinary. By adjusting the proportions and muddling the mint gently rather than pulverizing it, I found a texture that is creamy yet crisp. Over the years I have served this at small family dinners and larger holiday parties. It travels well in a pitcher and always vanishes fast.

Ingredients

• Lime juice (3/4 cup): Freshly squeezed is essential. Use about 6 to 8 medium limes for 3/4 cup. Bottled lime juice lacks the bright aromatics that make the drink pop.
• Mint leaves (1/4 cup packed, plus extra): Choose vibrant, fragrant leaves such as spearmint. Gently bruise or muddle to release oils; avoid shredding the leaves which turns the drink bitter.
• Sugar (1/2 cup): Granulated sugar dissolves quickly when muddled with lime. For a lighter option use superfine sugar or simple syrup at a 1:1 ratio.
• White rum (1/2 cup): A clean, neutral white rum works best — examples include Bacardi or Plantation 3 Stars. This provides the classic mojito backbone without heavy molasses notes.
• Coconut rum (1/2 cup): Adds coconut aroma and sweetness; select a higher-quality coconut rum rather than heavily flavored liqueur for a balanced profile.
• Canned coconut milk (1 cup): Use full-fat canned coconut milk for silkiness. Shake the can to combine or whisk before measuring; light coconut milks will be thinner and less creamy.
• Sparkling water: To top each glass. Choose a neutral, fine-bubbled club soda or sparkling water to maintain effervescence without altering flavor.
• Pomegranate arils: For garnish and a tart-sweet burst. They add a jewel-toned contrast and a pleasant texture.

Instructions

Prepare the lime-mint base: In a large pitcher, combine the packed mint leaves, sugar, and fresh lime juice. Using a wooden muddler or the back of a spoon, press gently to release aromatic oils from the mint and help the sugar dissolve. Do not pulverize the leaves; aim to bruise them lightly for fragrant oils without bitterness. Muddle for about 30 seconds to one minute until syrupy. Incorporate coconut and rums: Pour in the white rum, coconut rum, and the canned coconut milk. Whisk or stir vigorously until the sugar is fully dissolved and the coconut milk is evenly distributed. If you prefer a completely smooth texture, strain the mixture through a fine mesh sieve to remove mint fragments and any potential coconut solids. Assemble the drinks: Fill four highball glasses halfway with ice. Pour the coconut-lime-rum mixture into each glass until about three quarters full. Top each with sparkling water to taste and stir gently to combine, preserving the fizz. Garnish and serve: Finish with a sprig of fresh mint and a spoonful of pomegranate arils in each glass. Serve immediately so the sparkling water stays effervescent and the mint remains bright.

Storage Tips

If you want to prepare components in advance, make the lime-mint-sugar base and refrigerate it in a sealed container for up to 24 hours. This allows the flavors to meld and reduces prep time when guests arrive. Do not add sparkling water until serving to retain effervescence. If you have leftover assembled cocktails, keep them chilled and consume within 2 to 4 hours; the texture of canned coconut milk may change over time, so give a quick stir before serving. Use airtight glass bottles or pitchers to minimize oxidation and flavor loss.

Ingredient Substitutions

If you prefer a lighter drink, substitute half the coconut milk with chilled coconut water for a tropical note with fewer calories. Replace granulated sugar with a 1:1 simple syrup for faster incorporation; use 1/2 cup simple syrup to replace 1/2 cup granulated sugar. Swap coconut rum for an additional 1/2 cup white rum if you want less coconut sweetness, or use coconut-flavored vodka for a cleaner, crisper coconut profile. For a nonalcoholic version, omit the rums and increase the coconut milk by 1/4 cup; add a splash of nonalcoholic rum alternative or additional lime for complexity.

Serving Suggestions

Serve in tall highball glasses or short double old-fashioned glasses for a more concentrated experience. Garnish with a lime wheel tucked behind a mint sprig and a scattering of pomegranate arils across the surface. Pair with light appetizers such as shrimp cocktail, spiced nuts, or herb-marinated cheeses. For a dessert pairing, the drink complements coconut or citrus-forward sweets like key lime tart or coconut macaroons. Consider serving on a tray with small spoons for guests to fish out the pomegranate arils.

Cultural Background

The classic mojito originates from Cuba and is traditionally made with white rum, lime, sugar, mint and soda water. This variation honors that heritage while introducing coconut, a flavor common throughout the Caribbean and tropical cuisines. Pomegranate arils are a festive garnish more associated with winter traditions in many cultures, so pairing them with coconut creates a cross-cultural holiday beverage that nods to both tropical and temperate seasonal ingredients.

Seasonal Adaptations

In winter, emphasize the festive look by adding a light dusting of finely grated lime zest over the top or a few edible flowers for a celebratory touch. For summer, lighten the drink by reducing the coconut milk to 1/2 cup and adding extra sparkling water for a more spritz-like cocktail. During the holidays, swap pomegranate arils for frozen cranberries or a rosemary sprig for a pine-like aroma that matches seasonal menus.

Meal Prep Tips

For easy entertaining, multiply the base ingredients and store the lime-mint-coconut mixture in glass bottles. Chill thoroughly and bring out when guests arrive; add sparkling water to individual glasses. Label bottles with the date and shake gently before pouring. Pre-measure garnishes into small bowls so guests can customize their drinks. This approach reduces on-the-spot prep to stirring and garnishing, keeping the host present with guests.

In closing, this White Christmas Mojito is a versatile, crowd-pleasing beverage that combines the familiar comfort of a mojito with the creamy, tropical lift of coconut and the festive sparkle of pomegranate. It is easy enough for a weeknight celebration and elegant enough for holiday parties. I encourage you to experiment with the variations above and make it part of your seasonal repertoire. Cheers to bright flavors and shared moments.