Tia Mia

Recipe from Ivy Mix

Adapted by Rosie Schaap

Tia Mia
Sarah Anne Ward for The New York Times. Food stylist: Heather Meldrom. Prop stylist: Maeve Sheridan.
Rating
5(92)
Comments
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Mezcal adds an element of smoky surprise to this riff on a mai tai. —Rosie Schaap

Featured in: Holy Smoke

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Ingredients

  • 1oz. Del Maguey Vida Mezcal
  • 1oz. Appleton Estate Reserve Rum
  • ½oz. Pierre Ferrand orange Curaçao
  • ½oz. Orgeat Works T’Orgeat Toasted Almond Syrup
  • ¾oz. fresh lime juice
  • ¼oz. simple syrup
  • Pellet or cobbled ice
  • Orchid for garnish
  • Lime wheel
  • Mint sprigs.
Ingredient Substitution Guide

Preparation

  1. Step 1

    Shake the liquid ingredients quickly with ice, strain into a large rocks glass over the pellet or cobbled ice and garnish with the orchid, lime wheel and mint sprigs.

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Ratings

5 out of 5
92 user ratings
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Comments

Austin Val

This recipe was published around the holidays a few years ago and when I was seeking a special cocktail to serve at a dinner party for twelve - well, this was it. I followed the recipe exactly (with all the all the brand name ingredients). Total hit with everyone. It's my go-to drink now. I follow the recipe but salt the rim (hey I'm Texan) and serve in a martini glass. Sometimes I give it a kick with an oz of Ancho Reyes Chile Liqueur (+ jalapeño simple syrup). Upscale margarita!

Hannah

Too sweet. Would be better without (or with less) simple syrup

Gregory Ford

Very balanced cocktail with modern tiki vibes. This one's a hit.

Nate

This was delicious. A mix between a mezcal marg and a Mai tai. Yum!

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Credits

Ivy Mix of Clover Club in Brooklyn

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