Signature
Marisa Chafetz / Supercall

Mezcal • Sour
Tia Mia

Tia Mia sorta-kinda translates to “my aunt” in English—if you put an accent on tía—but it’s also an anagram for Mai Tai. Created by Ivy Mix, the co-owner of Leyenda in Brooklyn, New York, this take on the classic tiki cocktail is a staple on the bar’s cocktail menu. Instead of using only rum as the base, Mix combines funky, vanilla-rich Jamaican rum with subtly smoky mezcal. “I made this when I was working at Lani Kai,” says Mix. “It was my first foray into tiki. I wanted to put my favorite thing—mezcal—into my favorite drink, the Mai Tai. The result was the Tia Mia.” Layered and complex, the cocktail manages to maintain its refreshing quaffability. While it is the perfect for sipping solo in the sunshine, it also works well paired with spicier foods—especially dishes of the Mexican variety.

The Essentials

Mezcal
Jamaican Rum
Orgeat
Shaker
The Details
Contributed by

Ingredients

1 oz Mezcal
1 oz Jamaican Rum
0.75 oz Lime Juice
0.5 oz orgeat
0.25 oz Simple Syrup
0.5 oz Dry Curaçao
Lime Wheel, for garnish
Mint sprig, for garnish
Orchid, for garnish

Method

  • In a cocktail shaker, combine the mezcal, rum, lime juice, curaçao and orgeat.
  • Fill with ice cubes and shake well.
  • Strain into a chilled rocks glass filled with crushed ice.
  • Garnish with the mint sprig, lime wheel and orchid.
easy
Strength:
Simple Syrup
Custom Ingredient

Ingredients

1 Cup White sugar
1 Cup Water

Method

  • Combine the water and sugar in a saucepan and bring to a boil.
  • Reduce to a simmer and stir until sugar dissolves, then immediately take the saucepan off the heat. 
  • Let cool, then pour into a container (a Mason jar works nicely) and store in the refrigerator for up to one month.