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(91)
Comments
Read comments

Mezcal adds an element of smoky surprise to this riff on a mai tai. —Rosie Schaap

Featured in: Holy Smoke

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

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
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

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.

Ratings

5 out of 5
91 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

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!

Private comments are only visible to you.

Credits

Ivy Mix of Clover Club in Brooklyn

Recipe Tags

Advertisement

or to save this recipe.