Tia Maria A Universal Favourite Liqueur

Tia Maria is a dark liqueur made originally in Jamaica using Jamaican coffee beans, but now made in Italy. The main flavour ingredients are coffee beans, Jamaican rum, vanilla, and sugar, blended to an alcoholic content of 20%.

Tia Maria is a sweet liqueur with a strong coffee character and a complex aromatic structure. There are three significant elements:

TIA MARIA COFFEE

Provides the distinctive roasted, full-bodied rich taste.

MADAGASCAR VANILLA

Provides a pronounced but delicate, fragrant back note.

JAMAICAN RUM

The ingredient that gives Tia Maria its body, depth and structure.

The historical fable of its origins dates it to the 18th century. A young Spanish girl was forced to flee Jamaica, and the family plantation during a conflict.

She was accompanied by a sole servant who carried a bit of jewelry and the recipe for the family liqueur. In honor of the woman's help, the girl named the liqueur Tia Maria - tia is Spanish for aunt, her name for the woman who had helped save her life.

One account of its history says that a man named Dr. Evans discovered the drink after World War II, and he began reproducing it. This story of Dr. Evans' devotion to the drink is part of the official website's history, however.

According to some sources, it was actually created in Jamaica in the 1930s. The Jamaican company Lascelles supposedly manufactured the concentrate from which the liqueur was made, at least, up until the time it was sold by Pernod.

As recently as the 1980s, Tia Maria was made with an alcohol concentration of 31.5% and positioned as a premium liqueur compared to the substantially different product now produced at 20% ABV.

The Tia Maria brand was bought by Pernod Ricard through their Malibu-Kahlúa International subsidiary in 2005. It was sold to Illva Saronno in July 2009.

Following the sale, Chivas Brothers produced it for Saronno before production was transferred to Illva Saronno's distillery in Saronno, Italy. Bacardi U.S.A., Inc. distributed it in the U.S. for Saronno. As of Aug. 1, 2012, Kobrand became the distributor.

It can be consumed pure and with ice, but is also frequently used as an ingredient for cocktails of which the Espresso Martini is popular, with coffee. It may also be mixed with milk and ice.

Some cocktails include Tia Espresso Martini, Dark Tia made with dark rum, Tia Maria and cola, or the Skinny Tia White Russian, made with skim milk and Tia Maria, with a splash of vodka.

Another cocktail, known as an Orgasm, which is Tia Maria mixed in equal parts with Bailey's or another Irish Cream.

Tia Maria has been a favourite for coffee cocktail lovers the world over and it was even used in the very first Espresso Martini recipe over forty years ago.

TIA ESPRESSO MARTINI

The Tia Espresso Martini has been the classic evening pick-me-up since its creation in the 1980s. It’s as delicious today as it always always has been.

- 25ML TIA MARIA

- 25ML VODKA

- DOUBLE OR SINGLE SHOT OF ESPRESSO

- 5ML OF SUGAR SYRUP

- Fill a martini glass with ice and set aside to chill.

- Pour Tia Maria, vodka and espresso into a cocktail shaker.

- Fill the rest of the shaker with ice.

- Shake the ingredients together.

- Empty the martini glass of ice.

- Pour in the contents of the shaker using a strainer and sieve into the glass.

- Finish with three coffee beans.

TIA MINT AMERICANO

- 25ML TIA MARIA

- DOUBLE SHOT OF ESPRESSO

- 10ML SUGAR SYRUP

- 6 MINT LEAVES

- 30ML SPARKLING WATER

- Clap the mint into a glass, pour the Tia Maria, espresso and sugar syrup over.

- Fill the glass with ice and give it a good stir, moving the mint around the ice to bring out the flavour.

- Add more fresh ice to fill the glass and top with sparkling water.

- Garnish with mint.

TIA ICED POPCORN FRAPPE

This cocktail brings together two of our favourite things – coffee and cinema. With a delicious blend of popcorn syrup, fresh espresso and Tia Maria, it will be the star of any movie night.

- 50ML TIA MARIA

- DOUBLE SHOT ESPRESSO

- 50ML MILK

- 20ML POPCORN SYRUP

- FRESH POPCORN

- Pour the Tia Maria, espresso, milk and popcorn syrup into a shaker.

- Add ice and shake the ingredients together.

- Using a strainer, pour contents into a latté glass full of ice.

- Top with the fresh popcorn and add a straw to serve.

TIA CAPPUCCINO

The classic foam topped cappuccino with a Tia Maria twist. Choose between salted caramel or Morello cherry flavours to bring an added boost of flavour.

- 25ML TIA MARIA

- 25ML VODKA

- SHOT OF ESPRESSO

- 2 EGG WHITES

- SALTED CARAMEL / CHERRY SYRUP

- SALTED FUDGE / SINGLE CHERRY

- 2 CREAM CHARGERS

- To make the foam, whisk together 100ml of salted caramel syrup or Morello cherry syrup, 200ml of water and 2 egg whites.

- Pour Tia Maria. vodka and espresso into a shaker.

- Shake together and pour into a glass.

- Top with your selected foam and garnish with salted fudge or a single cherry.

TIA FLAT WHITE RUSSIAN

By adding rum, demerara sugar and a shot of fresh coffee, we’ve put a Tia spin on this favourite tipple. It’s a White Russian, but not as you know it.

- 25ML TIA MARIA

- 25ML JAMAICAN RUM

- SHOT OF ESPRESSO

- 5ML DEMERARA SUGAR

- 30ML MILK

- CHOCOLATE POWDER

- Pour the Tia Maria, espresso, rum and sugar syrup into a shaker.

- Fill with ice, close the shaker and tap to seal.

- Give it a fast, hard shake and strain the contents into a tumbler filled with ice.

- Finish it by pouring the milk gently on top.

TIA MINT FRAPPE

A simple but refreshing cocktail that combines the cool mint, cold milk, Tia Maria, and espresso. The perfect drink for a hot summer's day.

- 25ML TIA MARIA

- DOUBLE SHOT OF ESPRESSO

- 50ML MILK

- 6 FRESH MINT LEAVES

- Pour the Tia Maria, espresso and milk into a shaker.

- Take 6 mint leaves, give them a gentle slap and add to the other ingredients.

- Shake everything together and pour into a highball glass over cubed ice.

- Garnish with a sprig of mint.

TIA COFFEE TONIC

The Tia Maria twist on the espresso tonic - a serve that's taking the coffee world, and Instagram, by storm.

- 50ML TIA MARIA

- 30ML ESPRESSO COFFEE

- 80ML TONIC WATER

- GRAPEFRUIT OR LEMON AND ICE

- Simply combine the Tia Maria with a shot of espresso and top up with tonic water.

- Garnish with a twist of grapefruit or lemon peel for a quick and easy cocktail combination with a fizz.


A delicious sparkling and refreshing drink that is the current favourite of bartenders.


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