Tia Mia Recipe
Tia Mia Ingredients
1 oz / 30 ml Mezcal
1 oz / 30 ml Jamaican rum (Appleton Signature)
.75 oz / 22 ml Fresh lime juice
.5 oz / 15 ml Dry curaçao (orange liqueur)
.5 oz / 15 ml Orgeat
Mint sprig and lime shell, for garnish
How to make a Tia Mia
Add the mezcal, rum, lime juice, curaçao, and orgeat to a shaker with ice. Shake well and open-pour (unstrained) over crushed or pebble ice in a tall glass. Garnish with a mint sprig and a spent lime shell, or get creative — it's a tiki drink.
The Tia Mia was created by bartender Ivy Mix at Leyenda, her Brooklyn cocktail bar (closed in 2025) — a Mexico-leaning riff on the Mai Tai that splits the rum base with mezcal for a smokier edge. The name is a wink at the original: same letters as "Mai Tai," vowels swapped. It keeps the Mai Tai's dry curaçao and orgeat, so it drinks like a familiar tiki classic with a smoky twist underneath.
