Clayton’s Holiday Margarita Cocktail Recipe

Clayton’s classic margarita is so beloved that it inspired a festive variation: Clayton’s Holiday Margarita. This bright, seasonal take keeps the clean, balanced spirit of the original while adding tart pomegranate and an herbaceous rosemary garnish for a holiday-ready cocktail that’s easy to scale for entertaining.

The Holiday Margarita preserves the components that make Clayton’s original so appealing: good quality blanco tequila, a touch of orange liqueur, fresh lime, and a little simple syrup to round things out. For winter flair, a splash of unsweetened pomegranate juice adds color and tartness, and a sprig of fresh rosemary provides an aromatic, festive finish. The result is a tart, balanced cocktail with a light, frothy top when you include an egg white—an optional step that gives the drink a silky mouthfeel and an attractive foam cap.

If you’re new to cocktails with egg white, don’t be intimidated. Bartenders often use a small amount of egg white to build a glossy foam that sits on top of the cocktail. You don’t need a blender for this step if you’re making a small batch—vigorous shaking in a cocktail shaker will create the same frothy texture. For larger batches, blending briefly works well to introduce air and create a consistent foam across servings.

This margarita scales easily, which makes it ideal for holiday gatherings. Keep the mixer at room temperature so it doesn’t become overly tart in the refrigerator; if the foam settles, a quick blend or shake before serving brings it back to life.

Ingredients

• 1 cup blanco tequila (for example, Lalo or Casamigos)
• 1/4 cup Cointreau (or another quality orange liqueur)
• 1/2 cup simple syrup
• 1/4 cup fresh lime juice
• 1/4 cup unsweetened pomegranate juice
• 1 teaspoon egg whites (optional, for foam)
• Flaky salt, for rimming the glass
• Fresh rosemary sprigs, for garnish

Step-by-step

Step one: blend the ingredients

In a large blender, combine the blanco tequila, Cointreau, simple syrup, fresh lime juice, unsweetened pomegranate juice, and egg whites. Blend on high until the mixture becomes very frothy—about 30 seconds to 1 minute. If you prefer not to use a blender, place the ingredients in a cocktail shaker and shake vigorously until frothy. The egg white is optional but recommended for a silky texture and foam.

Step two: pour and serve

Rim your serving glass with flaky salt and fill it with ice. Pour the margarita over the ice, allowing the foam to settle on top. Garnish each glass with a sprig of fresh rosemary to lend a fragrant, festive scent. Serve immediately.

Notes and tips

• Batching: This recipe is written to serve four. It scales well—multiply ingredients as needed for a crowd. When serving from a large batch, keep the mixture at room temperature rather than refrigerating; refrigeration can make the flavors taste more tart. If the foam begins to dissolve after sitting, briefly re-blend or shake the mixture before pouring additional servings.
• Egg white alternative: If you’re avoiding raw egg, use aquafaba (the liquid from a can of chickpeas) as a vegan substitute. Use roughly the same volume—about 1 teaspoon per serving scaled accordingly—for a similar foam effect.
• Garnish ideas: In addition to rosemary, a few pomegranate arils make a pretty, seasonal garnish. A lime wheel or flaked-salt rim adds classic margarita visuals.

Nutrition (per serving)

Calories: 311 kcal; Carbohydrates: 37 g; Protein: 0.2 g; Fat: 0.1 g; Sugar: 36 g. Nutrition information is an approximation.

I hope you enjoy making Clayton’s Holiday Margarita this season—its bright acidity, subtle sweetness, and festive aroma make it a memorable drink for any gathering. If you try it, let others know how it turned out and if you made any tasty variations.