Tia Mia Cocktail Recipe

By Steve Kilcullen Jump to Recipe

Mezcal and Jamaican rum come together in this Mai Tai variation to create a modern-day classic.

While I was in Hawaii a few years back, I practically lived on Mai Tais. Everywhere I went, the first thing I’d do was order one and walk around with it. That drink was my guide, showing me the sights of many a luau. One morning at a beachside café, I saw that their menu had a Breakfast Mai Tai on it. It was vacation, so I had one and spent the rest of the day thinking I had broadened my cocktail horizons, even if it was just the once. Turns out it was a regular Mai Tai with the word “breakfast” in front of it.

Doing a little online digging, I soon discovered that the Mai Tai is apparently one of the more “riffed” drinks in the cocktail world, with every tiki bar having their take on it. It’s also a drink that seems to fall prey to really, really bad recipes. In fact, sharing or looking for the worst Mai Tais in the world is a popular trend on social media.

One of the best and most popular versions of the drink is called a Tia Mia… a clever anagram of Mai Tai. Created in 2010 by New York City bartender Ivy Mix, this version of the drink keeps the curaçao, orgeat syrup, and lime juice from the original, but uses a hearty and smoky mezcal, along with a Jamaican Rum, for a crisp and drier affair.

Are the Tia Mia and Tia Maria the same drink?

The Tia Maria is a liqueur made with rum, coffee and vanilla. Some folks even pour it over ice cream. Sounds delicious and suddenly I want some, but this particular concoction was, according to legend, discovered in an ancient manuscript from the 17th century, and is pretty far from the drink we’re looking at today. It’s a great story, though, and I can’t wait to tell it to you…

What is the best alcohol to use in a Tia Mia Cocktail?

A lot of the drinks we’ve looked at in the past have been pretty simple, usually only using between three and four ingredients. This cocktail is a little more involved. Don’t worry, that doesn’t mean it’s harder to craft; you just have a few more flavors to work with. That’s why I’d suggest going for a reliable mid-to-top shelf mezcal, something that you know is good, which will ensure that your cocktail’s flavors play together nicely. I’d also go for either an aged honey-colored Jamaican rum, like Appleton, or a white one, like Wray & Nephew. If you choose your base alcohols wisely, you’ll get a delicious blend of smoky and tropical flavors.

What kind of glassware and garnish does a Tia Mia need?

A rocks glass is a classy vessel for this New York City-born cocktail. Add a lime wheel and sprig of mint to complement the rum and mezcal.

What is orgeat syrup?

One of the most important ingredients in many a tiki drink, this sweet syrup is made from sugar, almonds, rose and orange water. Not as simple to make at home as simple syrup is, this mixer is easy to find at any grocery store and is good to keep on hand in your home bar.

Tia Mia Cocktail Variations

You won’t have to worry about having the worst version of any drink here at Twist and Toast. We have a growing roster of delicious and easy-to-make recipes you can try out at home, especially drinks that’ll keep your beach vibes going all year long.

• Mai Tai – The original tiki cocktail that launched a thousand drinks! Learn how to make the perfect one here.
• Jalapeño Paloma Mocktail – Taking a break from booze but still want to enjoy a nice, relaxing drink? This alcohol-free recipe is perfect for poolside sipping.
• Vodka Mojito – I write about this tasty take on the Caribbean classic. Have a few this weekend!
• Mexican Firing Squad – Here’s a piece I did on this refreshing and powerful drink. You’ll never forget its name or taste.