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Cocktail History
The Tia Mia is a tiki cocktail that was created by Ivy Mix at her bar Leyenda in New York City, New York. The recipe is meant to be a Mexico-inspired variation of the Mai Tai that is similar to the classic in that it’s made with dark rum, lime, orange curaçao, and orgeat, but it splits the rum base with mezcal for more smoky flavor. Its name is also a play on the original Mai Tai’s that swaps the a’s and i’s in both words.
Cocktail Ingredients
To make this cocktail, you’ll need the following ingredients:
Mezcal: This is a spirit made in Mexico with agave, sugar, and alcohol that is aged in an underground pit lined with wood. We used Sombra Joven Mezcal for its spicy, fruity, and earthy flavor that has notes of citrus. For a mocktail version of this drink, try MONDAY Zero Alcohol Mezcal in place of the mezcal.
Dark Rum: This is a type of rum made with sugarcane, spices, and alcohol that has been barrel aged for a long period of time. We used Brugal Doble Reserva Rum because it’s a full and smooth yet complex spirit with notes of tropical fruit, citrus, and spices. For a mocktail version of this drink, try Ritual Zero Proof Rum Alternative in place of the rum.
Lime Juice: This is the liquid juice of a lime. We used freshly squeezed lime juice.
Orange Curaçao: This is a liqueur made with oranges, sugar, and brandy or rum. We used Grand Marnier Cordon Rouge because it has a rich Cognac base with notes of bitter orange, hazelnut, and toffee. For a mocktail version of this drink, try Monin Premium Triple Sec Syrup in place of the orange liqueur.
Orgeat Syrup: This is a sweetener made with roasted almonds, orange blossom, sugar, and water. We used Liber & Co. Almond Orgeat Syrup because it’s delicious and high quality.
Lime Wheel: This is a lime slice that has been cut into a circular shape.
Mint Sprig: This is an herb. We used Mojito mint.
Orchid Blossom: This is the flower of an orchid plant.
Bartending Tools
To make this cocktail, you’ll need the following bar tools:
Jigger: This is used to measure and pour ingredients. We used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.
Boston Shaker: This is used to shake ingredients. We used the Boston shaker from the A Bar Above 14-Piece Silver Bar Set.
Hawthorne Strainer: This is used to strain out ice and solid ingredients after the cocktail is shaken. We used the A Bar Above Hawthorne Strainer.
Paring Knife: This is used to cut ingredients. We used the OXO Good Grips 3.5 Inch Paring Knife.
Juicer: This is used to juice citrus. We used the ALEEHAI Manual Fruit Juicer.
Tasting Notes
The Tia Mia begins with the cooling aromas of mint as well as an almond-scented earthiness before featuring a tart citrus-forward flavor that has rum’s overripe fruit qualities blended seamlessly with orgeat nuttiness and mezcal smokiness, the latter of which are almost hard to discern, and then it finishes with more citrus paired with an earthy almond taste.
Our Opinion of This Cocktail Recipe: Anyone who likes a Mai Tai will be a fan of this variation! Alex, who already loves mezcal, swooned over this clever and inclusive take, and Kendall, who is typically mezcal-averse, got a ton of enjoyment from the Tia Mia too.
Which of our palates is yours most like?
Find out if your palate is most similar to Alex’s or Kendall’s by answering five questions.
Which of our palates is yours most like?
Find out if your palate is most similar to Alex’s or Kendall’s by answering five questions.
Alex’s Take: ⭐⭐⭐⭐⭐
“Ivy Mix showed up on my radar for the first time after seeing her on a documentary about the Martini. I looked her up, found her Small Hand Foods orgeat syrup, and bought a bottle a few days later, but it wasn’t until after I had purchased and spent that whole bottle that I found this recipe. When I finally tried it, I thought this was a fantastic introduction to mezcal since it features its earthy, smoky aromas and scents but in a friendly way. It also manages to highlight mezcal’s more flavorful aspects while the rough edges are hidden behind rum. I personally love the Tia Mia and enjoy introducing friends to it when I feel they’ve graduated to the point of appreciation for the harsher flavors the world of spirits has to offer.”
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Kendall’s Take: ⭐⭐⭐⭐
“I will be the first to admit that I do not care for mezcal yet, so when I saw a full ounce used in this recipe, I expected that I wouldn’t like this drink at all. I’m happy to report I was pleasantly surprised by how tasty it was! The mezcal is definitely there, but it’s not as harsh as it can be in other recipes. Similar to several of the more subtly smoky drinks we’ve tried recently, I would call this a great gateway to drinking more mezcal cocktails. It’ll quickly help you get used to its strong flavor.”
Recipe
Add mezcal, rum, lime juice, orange curaçao, orgeat syrup, and cubed ice to a shaker.
Shake for 10-20 seconds.
Strain into a lowball glass over fresh cracked ice.
Garnish with lime wheel, mint sprig, and orchid blossom.
Ingredients
Directions
Add mezcal, rum, lime juice, orange curaçao, orgeat syrup, and cubed ice to a shaker.
Shake for 10-20 seconds.
Strain into a lowball glass over fresh cracked ice.
Garnish with lime wheel, mint sprig, and orchid blossom.
Make It a Mocktail: Use MONDAY Zero Alcohol Mezcal in place of the mezcal, Ritual Zero Proof Rum Alternative in place of the rum, and Monin Premium Triple Sec Syrup in place of the orange liqueur to try a booze-free version of this drink.
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More Tiki Cocktails
If you like this tiki-inspired cocktail recipe, here are a few others we’ve tried that you may enjoy:
Scorpion: A rum and brandy cocktail made with orgeat syrup, orange juice, lime juice, an orange slice, a flamed lime shell, and a mint sprig
Jamaican Mule: A rum cocktail made with ginger syrup, lime juice, pineapple juice, Angostura aromatic bitters, candied ginger, a lime slice, and an orchid blossom
Brancolada: A rum cocktail made with fernet-branca menta liqueur, pineapple juice, orange juice, coconut cream, mint, and an orange wedge
Privateer (Variation): A tequila cocktail made with passion fruit syrup, pineapple juice, lime juice, smoke and salt bitters, rosemary, and Tajín
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