Tia Mia

• 1 oz. Del Maguey Vida Mezcal
• 1 oz. Appleton Estate Reserve Rum
• 1/2 oz. Pierre Ferrand orange Curacao
• 1/2 oz. Orgeat Works TOrgeat Toasted Almond Syrup
• 3/4 oz. fresh lime juice
• 1/4 oz. simple syrup
• Pellet or cobbled ice
• Orchid for garnish
• Lime wheel
• Mint sprigs.

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.

del maguey, estate, orange curacao, syrup, lime juice, simple syrup, pellet, orchid, wheel

Taken from cooking.nytimes.com/recipes/1017058 (may not work)