The Best Margarita Your Wedding Guests Have Ever Tasted

The Best Margarita Your Wedding Guests Have Ever Tasted

When Ashley Kvamme got married in Hawaii last March, she brought her work to the wedding; as the cofounder of Kimo Sabe mezcal, she knew she had to serve margaritas at the reception. "I grew up in Hawaii, and so with that I wanted to have little elements of Hawaii in there," she tells Brides. "So lilikoi, or passion fruit as everyone knew it, was something I wanted to include. Having that in a margarita, which is one of my favorite drinks, is that perfect little bit of Hawaii, still in keeping with my favorite cocktail."

Kvamme's version of the margarita she served at the wedding, though, is likely different than any variety you've tasted. As such, her guests couldn't stop raving about the flavor of these signature cocktails.

Where tequila often lacks complexity of flavor, mezcal created with Kimo Sabe's formula almost changes flavor as you sip it, shifting from mellow to herbaceous to smoky. It pairs perfectly with the sweet passion fruit used in the recipe. Try it for yourself!

Lilikoi Margarita

  • 2 bar spoons fresh lilikoi (passion fruit) or a teaspoon of puree
  • 1/2 oz. fresh pressed lime
  • 1/2 oz. fresh pressed pineapple
  • 1/2 oz. agave syrup (equal parts agave and water)
  • pinch of sea salt
  • 1 1/2 oz. Kimo Sabe Blanco mezcal

Add all ingredients and ice to shaker. Shake well and strain into a rocks glass over fresh ice. Garnish with dehydrated pineapple.

Courtney Lindberg Photography

Want to see all other delicious ways Kvamme served mezcal at her wedding? Here's the rest of her cocktail menu, courtesy of Garnish Cocktails.

Mezcal Old-Fashioned

  • brown sugar cube
  • 2 dashes mole bitters

1 1/2 oz. Kimo Sabe Reposado mezcal

lemon and orange oil

Place sugar cube in rocks glass, and add 2 dashes of mole bitters and a splash of water; muddle well. Add mezcal and ice; stir well to chill and dilute. Express the oils from a zest of both a lemon and orange peel over cocktail, rub around rim of glass, and drop into glass.

Courtney Lindberg Photography

Mezcal Mule

1/2 oz. fresh pressed lime

1/2 oz. simple syrup

1 1/2 oz. Kimo Sabe Blanco mezcal

1 oz. ginger beer (see below for recipe)

Pour all ingredients but the ginger beer into cocktail glass; add ice and stir well to chill and dilute. Top off with ginger beer. Garnish with a hot pepper or candied ginger.

See also: How to Host a (Tasteful) Cocktail-Centric Wedding

House-Made Ginger Beer

1 oz. fresh ginger juice

2 oz. fresh lemon juice (double strained)

3 oz. simple syrup (equal parts sugar and water)

10 oz. cold water

Add all ingredients to soda siphon. Screw on lid and shake well. Charge with CO2 charger. Shake well, and charge with one more CO2 charger. Refrigerate.

Venue: Sugarman Estate in Maui | Wedding Planner: LVL Wedding & Events | Bride's Dress: Daalarna Coutur | Bridesmaids' dresses: Ripley Rader | Groomsmen's suits: Bonobos | Hair and Makeup: Maui Makeup Artistry | Paper and place settings: Amber Moon Design | Floral Design: Wildheart Floral and Event Styling | Conch Shell Blower: Joey Dang | Catering: Caf–ď© Ole Restaurants | Photography: Courtney Lindberg Photography