Tia Mia
Rum and mezcal with orange, almond and lime. A smoky modern Mai Tai.
Shaken · Rocks glass · Medium · about 3 minutes · about 22% ABV
Ingredients
- 30 ml Aged rum
- 30 ml Mezcal
- 15 ml Triple sec / Cointreau
- 15 ml Orgeat (almond syrup)
- 22.5 ml Fresh lime juice
- Lime wheel (garnish)
- Mint sprig (garnish)
Method
- Pour 30 ml aged rum into the shaker
- Pour 30 ml mezcal into the shaker
- Pour 15 ml Triple sec / Cointreau into the shaker
- Pour 15 ml orgeat (almond syrup) into the shaker
- Add 22.5 ml fresh lime juice
- Add ice
- Shake hard
- Strain
- Garnish
Tip
Serve over crushed ice.
About the Tia Mia
Created by Ivy Mix in New York in the 2010s as a mezcal twist on the Mai Tai.
The tiki family. Tiki began in 1933–34, when Ernest Gantt, later known as Donn Beach, opened Don the Beachcomber in Hollywood. He mixed several rums with fresh juices, syrups and spices into exotic drinks, and Victor "Trader Vic" Bergeron followed in Oakland. Tiki boomed in the 1950s and 1960s, faded, and was revived by bartenders from the 2000s.
Tia Mia FAQ
What's in a Tia Mia?
30 ml aged rum, 30 ml mezcal, 15 ml triple sec / cointreau, 15 ml orgeat (almond syrup), 22.5 ml fresh lime juice, garnished with lime wheel and mint sprig.
How strong is a Tia Mia?
About 22% ABV once mixed with ice, which is 2.5 Australian standard drinks per serve. That is stronger than a glass of wine.
Should I shake or stir a Tia Mia?
Shake it. citrus, juice and cream need shaking to mix properly and gain a light, lively texture.
What glass do you serve a Tia Mia in?
A rocks glass, about 300 ml. Serve it over ice. No rocks glass? Use any short, heavy tumbler.
