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Tia Mia

Double old fashioned glass25% ABV

Smoky mezcal and funky Jamaican rum meet in a tart, nutty tiki drink with a fresh lift of citrus.

Tia Mia in a double old fashioned glass with mint and lime

Ingredients

Servings
1
Units

  • Mezcal, joven, with balanced smoke30 ml
  • Dark rum, Jamaican, funky and full-bodied30 ml
  • Curaçao, dry curaçao15 ml
  • Lime juice, freshly squeezed22.5 ml
  • Orgeat, ideally homemade15 ml
  • Mint, to garnish (optional)1 sprig
  • Lime, to garnish (optional)1 wheel

Method

  1. Fill the glass with ice while you mix the drink.
  2. Add the mezcal, rum, curaçao, lime juice and orgeat to a shaker.
  3. Fill the shaker with ice cubes and shake hard for 10–20 seconds.
  4. Tip the ice out of the glass, fill it with crushed ice and strain the drink over.
  5. Garnish with a sprig of mint and a lime wheel, if you like.

Your rating

Ivy Mix

About this drink

The Tia Mia is Ivy Mix's answer to the classic Mai Tai, created at Lani Kai in Manhattan and later a fixture on the menu at her own bar, Leyenda, in Brooklyn. The name is an affectionate twist on the original, and the drink follows the same template but swaps half the rum for smoky mezcal. The result is a deeper, funkier tiki drink in which agave's earth and smoke play against the rum's molasses and the almond sweetness of orgeat.

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Orgeat

Ingredients

  • Almonds, blanched, sliced100 g
  • Water, hot500 ml
  • Sugar400 g
  • Orange flower water1 tsp

Method

  1. Toast the almonds in a dry pan over medium-low heat, stirring constantly, until golden and fragrant. The toasting is where the depth comes from.
  2. Tip the warm almonds into a blender with the hot water. Pulse until finely chopped, then blend for two minutes.
  3. Strain the almond milk through a cloth or a fine sieve, pressing the last of it out of the pulp. Measure off 350 ml.
  4. Warm the almond milk and sugar in a pan over medium-low heat, stirring, until the sugar has dissolved. Do not let it boil.
  5. Take the pan off the heat, stir in the orange flower water and cool. Keeps in the fridge for a couple of weeks.

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