Tia Mia

The origin of this riff on a Mai Tai comes from Ivy Mix, co-owner of Leyenda in Brooklyn, NY.

Ingredients:

• 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

Instructions:

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.

Attribution:

Recipe: Ivy Mix, Leyenda Cocteleria, Brooklyn, NY

Original Post: Food & Wine Magazine