Garnish:
Mint sprigs bouquet, spent lime shell & fruit stick
How to make:
SHAKE all ingredients with ice and strain into glass filled with crushed ice.
| 1 fl oz | Del Maguey Vida Clásico mezcal |
| 1 fl oz | Caribbean blended rum aged 6-10 years |
| 3/4 fl oz | Lime juice (freshly squeezed) |
| 1/2 fl oz | Giffard Orgeat Syrup |
| 1/3 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
| 1/4 fl oz | Orange Curaçao liqueur |
Read about cocktail measures and measuring.
Recipe contains the following allergens:
- Giffard Orgeat Syrup – Nuts
AKA:
Mezcal Mai Tai
Review:
This Mai Tai riff is equally good and becomes a Mexican Mai Tai when made with añejo tequila in place of aged rum.
Variant:
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.
Nutrition:
One serving of Tia Mia contains 257 calories.
Alcohol content:
- 1.4 standard drinks
- 17.65% alc./vol. (35.3° proof)
- 20.3 grams of pure alcohol
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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