This cocktail has become my seasonal showstopper for holiday gatherings and quiet winter evenings alike. I first improvised this combination one December when I wanted something bright and festive but not overly sweet: the familiar lift of lime and mint from a mojito paired with the creamy, tropical note of canned coconut milk and a splash of paired rums. The first batch disappeared within minutes — friends loved the unexpected creaminess balanced by effervescence and jewel-like pomegranate arils that looked like edible ornaments. It’s celebratory without being fussy, and it travels well from kitchen to party table. I make this when I want a drink that feels special but doesn’t monopolize the evening; it’s easy to scale, forgiving if you tweak sweetness, and bright enough to cut through heavy holiday foods. The texture is unique: a silky mouthfeel from the coconut milk that plays against the zing of fresh lime and the cool herbaceous lift of mint. If you’re serving people who usually skip cocktails, offer them this — the coconut softens the rum edge and the sparkling water keeps it lively. Over the years I’ve learned a few small technique tweaks that keep the mint fresh, the coconut integrated and the pomegranate arils popping with color.

Ingredients

• 3/4 cup fresh lime juice: Use freshly squeezed limes rather than bottled juice for the brightest, cleanest acidity. About 6–8 medium limes will yield this amount depending on juiciness. The lime is the backbone — aim for tart, fragrant fruit.
• 1/4 cup packed fresh mint leaves: Choose young, fragrant leaves (spearmint is classic). Strip the leaves from the stems and pack lightly into the measuring cup. Mint provides the cooling herbal counterpoint to lime and coconut.
• 1/2 cup granulated sugar: Standard granulated sugar dissolves easily when muddled with lime; if you prefer, use superfine sugar for even faster integration. This quantity yields a pleasantly sweet but balanced drink.
• 1/2 cup white rum (light rum): A clean, neutral white rum like Bacardi or Cruzan works well here. White rum lends brightness without heavy molasses notes.
• 1/2 cup coconut rum: Use a mid-range coconut rum such as Malibu for a sweeter coconut note; if you prefer less sweetness, reduce slightly and add a splash more white rum.
• 1 cup canned coconut milk: Use full-fat canned coconut milk for a rich, silky texture. Shake the can well before measuring. Avoid beverage coconut milk (carton) — it’s too thin and won’t give the same creaminess.
• Sparkling water: Keep chilled; add to taste to finish each glass and provide effervescence. Club soda or a lightly flavored sparkling water works fine.
• Pomegranate arils: For garnish and festive color — roughly 1/2 to 1 cup, or to taste. They add a tart pop and look like holiday jewels.
• Ice: Plenty of cubed ice for glasses. Crushed ice will dilute faster — choose cubes for slower melt.

Instructions

Muddle the mint and sugar with lime juice: In a large pitcher, add the 1/4 cup packed mint leaves, 1/2 cup sugar and 3/4 cup lime juice. Use a sturdy muddler or the back of a wooden spoon to press and bruise the mint just enough to release the essential oils — about 20–30 gentle twists. The sugar helps pull oils from the leaves and dissolves with the lime juice; aim for a fragrant, citrusy-green mixture without shredding the leaves into bits. Combine rums and coconut milk: Pour in the 1/2 cup white rum, 1/2 cup coconut rum and 1 cup canned coconut milk into the pitcher. Whisk or stir vigorously until the sugar has dissolved and the coconut milk has blended — you want a uniform, slightly cloudy mixture. If any sugar granules remain, warm a small amount of the mixture briefly (off heat) or stir longer until dissolved. Optional: strain for smoothness: If you prefer a velvety, leaf-free sip, strain the mixture through a fine-mesh sieve into a second chilled pitcher to remove larger mint pieces and any pulp. Straining creates a smoother mouthfeel and clearer presentation, especially if serving guests who dislike herbs in their glass. Assemble the glasses: Fill four highball or Collins glasses halfway with ice. Pour the coconut-rum mixture evenly until each glass is about three-quarters full. Finish each with sparkling water to taste — roughly 2–3 ounces per glass — to lift the drink and add a fizzy finish. Give each a gentle stir to combine. Garnish and serve: Top each glass with a sprig of fresh mint and a spoonful of pomegranate arils. The seeds add color and a bright, tart bite. Serve immediately so the sparkling water remains lively.

Storage Tips

Store the mixed coconut-rum-lime base (without sparkling water or pomegranate arils) in a sealed pitcher or an airtight container in the refrigerator for up to 24 hours. This keeps flavors bright and prevents the coconut milk from separating too visibly. When ready to serve, pour out the chilled base and add sparkling water directly into each glass or into the entire batch if consuming immediately — avoid pre-mixing fizzy elements. For single-serve storage, keep glasses tightly covered and consume within a few hours. Use glass containers to prevent flavor transfer and always stir gently before serving if separation occurs.

Ingredient Substitutions

If you prefer a lighter texture, swap half of the canned coconut milk for chilled coconut water and decrease sugar slightly. For a non-alcoholic version, replace both rums with chilled coconut water or a mix of coconut water and a splash of non-alcoholic rum alternative; increase sparkling water for lift. If you want a less sweet profile, reduce sugar to 1/3 cup and taste; add a teaspoon of simple syrup later if needed. For a deeper rum flavor, use aged dark rum in place of half the white rum, but be aware this will alter the pale holiday aesthetic.

Serving Suggestions

Serve in highball or Collins glasses over large ice cubes to slow dilution. Garnish with a mint sprig and a spoonful of pomegranate arils; for extra flair, rim the glass lightly with sugar and a little lime before pouring. Pair this drink with salty hors d’oeuvres like spicy nuts, prosciutto-wrapped melon or coconut shrimp to create contrast. It also works well with desserts that pair coconut and citrus — think key lime tart or coconut flan for a cohesive menu.

Cultural Background

While the mojito originates from Cuba with its classic trio of lime, sugar and mint, this variation borrows tropical ingredients — canned coconut milk and coconut rum — common across Caribbean-inspired cocktails. Combining creamy coconut with mojito elements creates a bridge between Latin and island flavor profiles. Pomegranate as a garnish leans into winter and holiday symbolism in many cultures; its ruby seeds bring celebratory color and a tart bite that balances сладость (sweetness) and creaminess.

Seasonal Adaptations

In winter, emphasize festive garnishes: use pomegranate arils, a light dusting of finely chopped pistachio on top, or a thin lime wheel tucked into the glass. For summer, omit the coconut milk entirely for a lighter, classic mojito, or use a coconut water-based variation and add seasonal fruits like muddled strawberries or mango slices. On cold evenings, serve in smaller glasses with an extra splash of warmed coconut-rum infusion (warmed gently and cooled slightly) for a cozy twist.

Meal Prep Tips

To streamline party prep, make the coconut-rum-lime base up to 24 hours ahead and refrigerate in a covered pitcher. Pre-portion pomegranate arils into small bowls and chill mint sprigs on a platter. Keep sparkling water chilled in the fridge and add it to each glass at the last minute so bubbles remain lively. Use a labeled ladle for easy self-service. Portioning into 4-serving batches helps control sweetness and alcohol per glass — scale up by multiples of four for larger gatherings.

From a cozy dinner to a bustling holiday party, this variation on a classic mojito is versatile, festive and easy to love. Try it once and you’ll see why it’s become a seasonal favorite at my gatherings — simple techniques and quality ingredients result in a sip that’s both familiar and celebratory. Raise a glass and enjoy the season.