Christmas Cactus Cocktails

A big-batch festive bevvy for the holiday season.

Christmas Cactus Cocktails

Victor Protasio; Food Styling: Ruth Blackburn; Prop Styling: Christine Keely

Active Time:
10 mins
Total Time:
10 mins

If you’re a fan of margaritas and Bloody Marys, you may have just discovered your new favorite cocktail! Combining tequila, lemon juice, jalapeño, lemonade, and a surprising ingredient—clamato juice—this cocktail hits right in the center of your palate, making it perfect for brunch, cocktail hour, or even poolside. And here’s the best news yet—this big-batch recipe mixes up in a pitcher, so it’s great for making ahead and stashing in the refrigerator until guests arrive. If your friends like their drinks with a kick, be sure to add a slice of fresh jalapeño as a garnish, along with a sunny slice of fresh lemon.


  • 1 1/2 cups (12 oz.) silver tequila

  • 3/4 cup loosely packed fresh cilantro leaves

  • 1 sliced medium jalapeño chile (seeded, if desired)

  • 1/2 cup plus 2 Tbsp. fresh lemon juice, divided

  • 1 Tbsp. plus 4 tsp. chili-lime seasoning (such as Tajín)

  • 2 cups bottled refrigerated lemonade (such as Simply Lemonade)

  • 2 cups bottled chilled tomato-clam juice (such as Clamato)

  • Ice

  • Garnishes: lemon wheels and jalapeño (if desired)


  1. Combine tequila, cilantro leaves, jalapeño, 1/2 cup fresh lemon juice, and 4 tsp. chili-lime seasoning in a pitcher; muddle using a wooden spoon handle. Stir in lemonade and tomato-clam juice.

  2. Add 2 Tbsp. lemon juice to a small plate, and place 1 Tbsp. chili-lime seasoning in an even layer on a second small plate. Dip rims of 8 rocks glasses in lemon juice, and then dip in chili-lime seasoning until coated. Fill glasses with ice, and pour tequila mixture into prepared glasses. Garnish with lemon wheels and thin slices of jalapeño (if desired).

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