Long Island Iced Tea

If you start with a rum & coke, just add tequila, vodka, gin, orange liqueur and lemon juice and you’ve got your LONG ISLAND ICED TEA. Though it has the sound of an end-of-evening frat-party creation, its invention is actually credited to a Hampton Bays bartender named Robert Butt. The mix is legitimate and remarkable in that as strong as it is, it’s as smooth as silk. It emulates an iced tea, partly thanks to the lemon and cola flavor. It’s definitely a sipper, not a guzzler.

Requirements: vodka, gin, white rum, silver tequila, orange liqueur, lemon juice, cola, lemon wedge

• 3/4 oz. vodka
• 3/4 oz. gin
• 3/4 oz. white (light) rum
• 3/4 oz. silver tequila
• 3/4 oz. Cointreau or triple sec
• 3/4 oz. fresh lemon juice
• cola (to top)

Rim a Collins glass with a lemon wedge. Either add all non-cola ingredients directly to the ice-filled Collins glass and stir, or first shake in an ice-filled shaker before straining into the ice-filled Collins glass. Top with your cola of choice. Garnish with a lemon wedge or wheel.

History: The creator’s original mix called for 1 oz. of each non-cola ingredient. The recommendation in most circles is to serve 1/2-to-3/4 oz. of each non-cola ingredient.

Similar cocktails:

Tokyo Tea: https://keetscocktails.com/tokyo-tea/