Mezcal cocktail Tía Mia

Ingredients:

1 ounce Mezcal

1 ounce Appleton Estate Reserve rum

½ ounce toasted almond orgeat, preferably Orgeat works T’Orgeat

¼ ounce orange curacao, preferably Pierre Ferrand

¾ ounce freshly squeezed lime juice

Lime wheel for garnish

Pineapple frond for garnish

Edible orchid for garnish

Instructions:

Combine the ingredients, except the garnishes, in a cocktail shaker filled with ice. Shake until chilled, about 15 seconds. Strain into a chilled double old-fashioned glass filled with crushed ice. Garnish with lime wheel, pineapple frond, and edible orchid.

Cocktail recipes from “Mezcal + Tequila Cocktails” by Robert Simonson, featuring captivating photos by Lizzie Munro.