Tia Mia
Published December 13, 2014
Sarah Anne Ward for The New York Times. Food stylist: Heather Meldrom. Prop stylist: Maeve Sheridan.
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Ingredients
1 oz. Del Maguey Vida Mezcal
1 oz. Appleton Estate Reserve Rum
½ oz. Pierre Ferrand orange Curaçao
½ oz. Orgeat Works T’Orgeat Toasted Almond Syrup
¾ oz. fresh lime juice
¼ oz. simple syrup
Pellet or cobbled ice
Orchid for garnish
Lime wheel
Mint sprigs.
Nutritional analysis per serving
11 grams carbs; 119 calories; 4 milligrams sodium; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Shake the liquid ingredients quickly with ice, strain into a large rocks glass over the pellet or cobbled ice and garnish with the orchid, lime wheel and mint sprigs.
Private Notes
Comments
This recipe was published around the holidays a few years ago and when I was seeking a special cocktail to serve at a dinner party for twelve - well, this was it. I followed the recipe exactly (with all the all the brand name ingredients). Total hit with everyone. It's my go-to drink now. I follow the recipe but salt the rim (hey I'm Texan) and serve in a martini glass. Sometimes I give it a kick with an oz of Ancho Reyes Chile Liqueur (+ jalapeño simple syrup). Upscale margarita!
Too sweet. Would be better without (or with less) simple syrup
Very balanced cocktail with modern tiki vibes. This one's a hit.
This was delicious. A mix between a mezcal marg and a Mai tai. Yum!