The Long Island Iced Tea was a hugely popular cocktail in the 1980s, especially in the colleges and nightclubs. As usual with most cocktail history, there are two competing stories as to who was actually invented it, one from Long Island, Tennessee and one from Long Island, NY. One story claims that it was invented in 1972 by Robert “Rosebud” Butt who worked at a bar in Long Island, NY called Oak Beach Inn for a triple sec contest. The other story claims it was invented in the 1920s during Prohibition by “Old Man Bishop” in Long Island, a community in Kingsport, Tennessee. Whatever story is true, this delicious, refreshing “Franken Drink” (which doesn’t actually contain tea) combines 5 different spirits for a high alcohol content (22 percent), lemon juice, simple syrup and is topped off with cola. Cheers!
Equipment
- Cocktail Shaker
- Jigger
- Hurricane or Highball Glass
- Small Saucepan
- Spoon
- Measuring Cup
- Cutting Board
- Knife
- Straw
Ingredients – Serves 1
- .5 oz Rum (Denizen White)
- .5 oz Vodka
- .5 oz Tequila
- .5 oz Gin
- .5 oz Cointreau
- .75 oz Lemon Juice
- 1 oz Simple Syrup
- Top with Cola
- Lemon Wheel for garnish
Method
- Make the Simple Syrup. Add 1 cup water to 1 cup sugar. Bring to a boil, stirring occasionally. Remove from heat and let cool. You can store any extra in a glass container in the fridge for a month.
- Make the cocktail. Add the Rum, Vodka, Tequila, Gin, Cointreau, Lemon Juice and Simple Syrup to a cocktail shaker with ice. Shake to combine (30 seconds). Strain into an ice filled Hurricane or Highball glass. Top with Cola.
- Garnish. Cut a lemon in half, then cut a 1/2-inch wheel. Cut a small slit in the bottom to rest on your glass. Slide the lemon wheel onto the rim of your glass and add a straw.
- Cheers!
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