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

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)

How to make

Glass

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).

Method

SHAKE all ingredients with ice.

STRAIN into glass filled with crushed ice.

Garnish

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

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

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

Allergens:

Recipe contains the following allergens:

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

Gallery

Comments & Discussion

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Calvin Grant Premium Member 2w

Reposado tequila was a worthy stand in for the mezcal this time around. Great template to tinker with.

Matt Tench 8w

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 Verified User Premium Member 8w

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

kelsey bloom 17w

Orgeat and rich syrup, you can chew this drink

Heidi Della Pesca Premium Member 19w

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

Owen Daulton 44w

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 Premium Member 1y

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 2y

perfection!

Mark 2y

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

Victor 2y

Demerara or Simple syrup for this one?

Russell Lee 2y

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.