Place the full-fat coconut milk, silver tequila, triple sec, fresh lime juice, and crushed ice into the pitcher of a high-capacity blender.

Blend on high speed until the ice is completely pulverized and the liquids are mechanically forced into a smooth, frothy, opaque white emulsion. (The fat from the coconut milk requires aggressive blending to unify with the alcohol and acid without separating).

Pour the frothy, emulsified punch directly into a large, chilled crystal punch bowl.

Gently float the fresh rosemary sprigs and bright red cranberries on the surface of the punch. (Note: Cranberries do not float perfectly, so utilizing dark red linen cocktail napkins under the glasses provides the necessary visual contrast).

Run a fresh lime wedge around the rim of each crystal cocktail glass to moisten it.

Dip the moistened rims heavily into a shallow dish of coarse sanding sugar (or sea salt, if preferred) to create a crystallized crust.

Drop a few fresh cranberries into the bottom of each prepared glass.

Ladle the cold coconut punch over the cranberries, garnish the rim with a final lime wedge, and serve immediately while the emulsion is highly aerated. (For large gatherings, seamlessly double or triple this recipe in batches).