Tia Mia

Ivy Mix, co-owner of Leyenda in Brooklyn, riffs on a mai tai with smoky mezcal. The name of the drink (an anagram of "mai tai") pays homage to a friend to whom she used to serve drinks in Guatemala.

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This recipe originally appeared in the Food & Wine 2016 Cocktails book.

  • Servings: 1 drink

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  • 1 ounce mezcal
  • 1 ounce amber rum
  • 3/4 ounce fresh lime juice
  • 1/2 ounce curaçao, preferably Pierre Ferrand Dry
  • 1/2 ounce orgeat (almond syrup)
  • Ice cubes, plus crushed ice for serving
  • 1 mint sprig, 1 lime wheel and 1 orchid (optional), for garnish

How to make this recipe

  1. In a cocktail shaker, combine the mezcal, rum, lime juice, curaçao and orgeat; fill with ice cubes and shake well. Strain into a chilled, crushed ice-filled rocks glass. Garnish with the mint sprig, lime wheel and orchid.

Contributed By Photo © David Malosh

1096975 recipes/tia-mia 2016-11-30T14:21:07+00:00 Ivy Mix recipes,tia-mia 1096975

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