Tia Mia

Marisa Chafetz / Supercall
Marisa Chafetz / Supercall

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.

Tia Mia



  • 1 oz Mezcal
  • 1 oz Jamaican Rum
  • 0.75 oz Lime
  • 0.5 oz Orgeat
  • 0.25 oz Simple
  • 0.5 oz Curaçao
  • Lime wheel
  • Mint sprig
  • Orchid


Step one

In a cocktail shaker, combine the mezcal, rum, lime juice, curaçao and orgeat.

Step two

Fill with ice cubes and shake well.

Step three

Strain into a chilled rocks glass filled with crushed ice.

Step four

Garnish with the mint sprig, lime wheel and orchid.

Contributed by Ivy Mix