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Best Long Island Iced Tea Classic Cocktails Recipe
The Long Island Iced Tea was universalized in the 1970s and continues to be a favorite drink.
It’s possible that the cocktail was born out of Prohibition when craving scofflaws required to disguise their alcoholic drinks.
It’s also probable the drink originated in the ’70s at a bar in Long Island, or maybe at a TGI Friday’s.
On record, the Long Island Iced Tea is one burning combination of a drink. Four complex—and diverse—spirits slugging it out in a singular glass, accompanied with triple sec/simple syrup, lemon juice, and cola?
The recipe indicates more like a frat-house hazing ceremony than one of the world’s most popularized cocktails. And yet, somehow, it operates.
That’s because the Long Island Iced Tea supersedes so many of today’s subtle cocktails fall short: It’s boozy AF—approximately four ounces of alcohol versus less than half that quantity in mixers.
Unless you’re on vacation (and, probably, even if you are), that’s a red-flag ratio packed with morning-after consequences. It’s also specifically what a person requires now and then.
So, it’s in your best interest not to intellectualize the Long Island Iced Tea. Instead, enjoy it for what it is: a one-and-done cocktail that runs down quickly and gets the job done.
Long Island iced tea is a conventional mixed drink. Get enthusiastic about pouring because the recipe demands five white distilled spirits (including triple sec), a shot of sour mix, and cola.
Even though it bears no tea, the Long Island is stimulating as a tall glass of iced tea. The flavor is surprisingly related too, but it can pack a punch, and all that alcohol can suddenly sneak up on you.
Among the several well-known cocktails, Long Island iced tea is the leader of the list. Since bartenders know the procedure, it’s an easy one to order at most bars, and it’s easy enough to execute at home as long as you have all of the ingredients.
Most commonly, the least-costly rum, gin, tequila, and vodka from the bar’s well are used, delivering it budget-friendly as well.
Long Island iced tea has a notorious reputation for getting people drunk too. The problem is that it’s an easy drink that’s frequently made too strong.
Many bartenders (amateur and professional alike) will overpour the liquors. This not only makes the drink more powerful, but it also knocks the flavor out of balance.
To make a good Long Island iced tea, bear in mind that flavor is more relevant than potency.
In total, this recipe contains 2 1/2 ounces of liquor. While it is on the light end of Long Island’s spectrum, it’s still identical to drinking three or four beers.
That said, even though the drink is seldom served at businesses juicing fresh citrus, it perks up the zing with the addition of fresh lemon juice.
If you’re securing one at home, squeeze in and pack some fruit for an effortless win. And if you seem to tame your tea a bit, pull back the boozy parts from three-quarters ounce to half-ounce, and pitch in on the cola.
The generous people of Long Island won’t be offended.
Prep: 10 mins
Yield: 1 drink
Author: Ranjeeta Nath Ghai
- ¾ ounce white rum
- ¾ ounce gin
- ¾ ounce vodka
- ¾ ounce tequila
- ¾ ounce triple sec
- ¾ ounce sugar syrup
- ¾ ounce fresh lemon juice
- Cola (for top up)
- Lemon wedge (garnish)
- In a Collins glass, add rum, vodka, gin, tequila, triple sec, sugar syrup, and lemon juice and fill it with ice.
- Top up the glass with a splash of cola and stir properly.
- Garnish the drink with a lemon wedge.
- Always serve it with a straw.
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