Name: Tia Mia
Total time: 5 min
Cuisine: Cocktail
Ingredients: 30 ml Mezcal; 30 ml Aged rum (6-10yr); 15 ml Orange Curaçao; 15 ml Orgeat syrup; 22.5 ml Lime juice

Tia Mia
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Glass:

Photographed in a Libbey MaiTai 12oz

Ingredients:
1 fl oz	Del Maguey Vida Clásico Mezcal
1 fl oz	Caribbean blended rum aged 6-10 years
¹⁄₂ fl oz	Ferrand Dry Curaçao liqueur
¹⁄₂ fl oz	Monin Almond (Orgeat) Syrup
³⁄₄ fl oz	Lime juice (freshly squeezed)

Read about cocktail measures and measuring

Prepare:

Select and pre-chill a DOUBLE OLD-FASHIONED GLASS.
Prepare garnish of half lime shell, mint sprigs and fruit stick (skewered pineapple cubes and Luxardo Maraschino Cherry).

How to make:

SHAKE all ingredients with ice.
STRAIN into glass filled with crushed ice.

Garnish:

Garnish with lime shell, mint sprigs bouquet and fruit stick.

Allergens:

Recipe contains the following allergens:

Orgeat (almond) sugar syrup (2:1) - Nuts

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

This Mai Tai riff is equally good and becomes a Mexican Mai Tai when made with añejo tequila in place of aged rum.

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AKA: Mezcal Mai Tai

Variations/similar cocktails:

Mai Tai (Trader Vic's)
Mai Tai (Difford's)
Mai Tai (Beaumont-Gantt's)
Bitter Mai Tai
Well-oiled Mai Tai

History:

Adapted from a recipe created circa 2010 by Ivy Mix in New York City, USA.

Tia Mia
30 Del Maguey Chichicapa Mezcal
30 Appleton Estate Reserve Jamaican Rum
15 Ferrand Dry Curaçao
15 Orgeat Syrup
22.5 Lime juice
Original recipe, Ivy Mix, 2010

More cocktails by Ivy Mix

Nutrition:

One serving of Tia Mia contains 248 calories

Alcohol content:

1.7 standard drinks
20% alc./vol. (40° proof)
24.1 grams of pure alcohol

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Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Showing 10 of 11 comments for Tia Mia.
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Matt Tench

24th July at 15:43

I'm curious about the spec changes from Ivy's original, notably halving the Curaçao and adding the 10 ml of 2:1. What was the thinking?

(For purists arriving here, she also names ChiChi and Appleton Reserve; appreciating they are not part of the supportive 'green gang').

Simon Difford

26th July at 08:02

Indeed! Looks like an error. I have corrected and added a note with the original recipe specs.

kelsey bloom

19th May at 21:36

Orgeat and rich syrup, you can chew this drink

Heidi Della Pesca

3rd May at 23:14

Mia Tai's brassy cousin. Bright and zingy, with great spirit presence.

Owen Daulton

11th November 2025 at 01:10

I managed to mess up this cocktail in a fairly interesting way. My one remaining lime only had 1/2 oz of juice left, and in an effort to balance it out, I added some lemon juice as well. I realized after adding it that I had added 1/2oz of each, so a bit more acid than called for. I balanced it back out with a splash more orgeat and on a whim I added maybe 1/8oz of Cruzan blackstrap. I went light on the mezcal. At first taste, I could have sworn I tasted a smoky/savory food like a sausage gumbo. I added a very light float of the cruzan, and oddly enough, after it settled out again it gained an intense sour lemon flavor- almost identical to a lemon drop candy. It was quite unexpected and yet quite enjoyable.
I don't feel like I can pass judgement/ rating on this recipe, but it's clearly a flavor bomb and the ratios can be adjusted to interesting results.

Caspian Berggren

2nd February 2025 at 21:15

Whether you love or hate Mezcal it's a banger in this Mai Tai-riff. It doesn't dominate but it's very forward and adds a new dimension to the original.

Mario Braz

31st August 2024 at 16:16

perfection!

Mark

25th June 2024 at 01:25

Jesus, this was incredible. Bold flavour of mezcal works so well together with the mai tai pattern.

Victor

15th June 2024 at 00:30

Demerara or Simple syrup for this one?

Russell Lee

9th May 2024 at 04:55

I quite enjoy the smokiness of the mezcal, and followed this recipe to spec - loved it! Enjoyed the extra dimensionality it adds to a typical Mai Tai. For reference, my base spirit choices were a bottle of Los Siete Misterios Doba-Yej for mezcal, and Smith & Cross Jamaican Navy Strength for my rum.

Calvin Grant

14th February 2024 at 04:00

Just made this with with a nice Chihuahuan sotol blanco, Doble Filo, not too smokey. Wonderfully balanced, gotta get another bottle just to make this drink again. 5+

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