There’s no doubt we’ll have a white Christmas here, and if you would like to give your holidays a taste of a warmer clime, mixing in a little coconut flavor can always transport you. Actress Eva Longoria is getting into the spirit and shaking up her favorite holiday cocktail recipe, complete with that coconut slant—the White Christmas Margarita—made with her luxury sipping tequila brand, Casa Del Sol. As Longoria says in her Instagram video while preparing the cocktail, “If it has the word ‘margarita’ in it, sign me up.” (Link to it here.)
Check out the recipe below, and read on for her espresso Martini made with the reposado version of her tequila, as well as more holiday cocktails featuring vodka and whiskey. Cheers!
Casa Del Sol Tequila White Christmas Margarita
Makes 6 Servings
12 ounces Casa Del Sol Blanco
1 (14-ounce) can unsweetened coconut milk
2 tablespoons cream of coconut
8 ounces triple sec
¼ cup lime juice
Garnish the rim of your glasses with sugar, if desired. Add all ingredients to a blender over ice. Blend until smooth and pour into serving glasses.
Shake it up with Eva Longoria’s signature espresso Martini made with Casa Del Sol Reposado Tequila, rather than vodka.
2 ounces Casa Del Sol Reposado
1 ounce premium espresso
1 ounce coffee liqueur
¼ ounce agave nectar
A splash of coconut cream (optional)
Espresso beans, for garnish
Build in shaker over ice and shake well for 10 seconds. Strain into a martini or coupe glass. Garnish with a float of espresso beans.
Thirsty for More?
Check out these ideas featuring vodka and whiskey.
American Harvest Vodka’s American Gingerbread Martini
1½ ounces American Harvest Organic Vodka
1½ ounces Irish Cream
2 tablespoons Gingerbread Syrup
¼ teaspoon vanilla extract
1 ounce half-and-half
Whipped cream, to top
Gingerbread cookie, for garnish
Rim a cocktail glass with crushed gingerbread cookie. Combine all ingredients in a cocktail shaker with ice. Shake and strain into the prepared glass. Top with whipped cream and a gingerbread cookie.
Cheesecake Factory’s Bourbon and Honey
2¾ ounces Basil Hayden Bourbon (Preferred; If using a higher proof bourbon use 2½ ounces)
1 ounce Honey Water
¾ ounce freshly squeezed lemon juice
1 dash Peychaud’s Bitters
Thyme sprig, for garnish
Shake ingredients in a cocktail shaker and strain into a coupe. Garnish with a thyme sprig.
Beach Whiskey’s Hot Coco-Cocoa
1½ ounces Beach Whiskey Island Coconut
5 ounces hot chocolate
Whipped cream, to top
Ground cinnamon, for garnish
Combine whiskey and hot chocolate in a mug and stir. Top with whipped cream and sprinkle with cinnamon.