Long Island Iced Tea Recipe | Booze On The Rocks
Today on Booze On The Rocks we show you how to make the Long Island Iced Tea. However, this cocktail originated in the 1920's during prohibition and was called the Old Man Bishop, created by Charles Old Man Bishop in Long Island, Kingsport, Tennessee. His son refined it in the 1940s, making it closer to the well-known Long Island Iced Tea recipe that we know today. This recipe was featured in Betty Crocker's cookbook in 1961. However, ten years later, Bob Rosebud Butt claims to have created it for a cocktail competition for Triple Sec at the Oak Beach Inn on Long Island. This is an equal parts cocktail based on The Last Word and the Final Ward. It is well balanced and so easy to drink. Try it out, and let me know what you think.
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Chapters
Intro: 0:00
Short History: 00:10
Make The LONG ISLAND ICED TEA: 01:22
The Taste: 4:33
Sign Off: 5:30
BAR TOOLS
Mixing Glass
Japanese Jigger
Barspoons
Hawthorne Strainer
Julep Strainer
Surfside Sips
COCKTAIL BOOKS I RECOMMEND
Death & Co: Modern Classic Cocktails
Savoy Cocktail Book
Liquid Intelligence
Imbibe
The Bar Book
The New Craft of The Cocktail
Gotham City Cocktails:
LONG ISLAND ICED TEA
.75 oz/22.5 ml Silver Tequila
.75 oz/22.5 ml White Rum
.75 oz/22.5 ml Vodka
.75 oz/22.5 ml Dry Gin
.75 oz/22.5 ml Triple Sec
.75 oz/22.5 ml Simple Syrup
.75 oz/22.5 ml Lemon Juice
.75 oz/22.5 ml Cola
Method
1. Add all the ingredients to the shaker tin.
2. Shake with ice for 10-15 seconds.
3. Fine strain into a Collins glass.
4. Garnish with a Lemon Twist.
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How To Make The Long Beach Iced Tea - A Long Island Iced Tea Variant
Today on Booze On The Rocks, we show you How To Make The Long Beach Iced Tea Cocktail. This variant of the Long Island Iced Tea is easy to make and tastes great. It is a little more tequila forward but the cranberry juice tames it. This is a perfect drink for the beach during the hot weather. Its mild and is so easy to sip, this could become your summer time drink. Do you have a recipe that you want me to make?
Checkout my other Long Island Iced Tea variants:
Adios Motherf**ker
Tokyo Tea
Long Island Iced Tea
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LONG BEACH ICED TEA
INGREDIENTS
.75 oz/22.5 ml Simple Syrup
.75 oz/22.5 ml Lemon Juice
.5 oz/30 ml Rum
.5 oz/30 ml Vodka
.5 oz/30 ml Gin
.5 oz/30 ml Tequila
.5 oz/30 ml Triple Sec
2 oz/60 ml Cranberry Juice
METHOD
1. Pour all ingredients except cranberry juice into the shaker
2. Shake with Ice for 10-15 seconds.
3. Pour into tall glass over ice.
4. Pour cranberry juice on top and stir.
5. Garnish with lemon wedge and maraschino cherry.
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Easy Long Island Iced Tea | Patrón Tequila
Make an easy Long Island Iced Tea at home with only a few ingredients! Enjoy this American classic made with Patrón Tequila. Check out more cocktail recipes at home:
Buy Citrónge Orange Liqueur:
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Patrón Long Iceland Iced Tea:
* 1/2 oz Citrónge Orange Liqueur
* 1/2 oz Grey Goose Vodka
* 1/2 oz Patrón Reposado
* 1/2 oz Bacardi Gold
* 1 1/2 oz Sour Mix
* Top with Cola
Garnish with a lemon wedge
Fresh Sour Mix:
* 3/4 oz lemon juice
* 3/4 oz simple syrup
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Long Island Iced Tea - How to Elevate this Classic Cocktail with Vodka, Gin, Rum & Tequila
Here's how to make an excellent Long Island Iced Tea. This is Jeffrey Morgenthaler’s version of the classic. It combines Vodka, London Dry Gin, White Rum, Silver Tequila, Triple Sec (Orange Liqueur), fresh Lemon Juice, Rich Simple Syrup and Mexican Coke. So, it seems daunting, but it is elevated to a better status with better ingredients and a little care.
This iconic drink took the cocktail world by storm in the 1970’s and has been a standard ever since. Compared to the cocktail renaissance of the late 2000’s, this cocktail came onto the scene in, what was widely considered, the dark ages. The 70’s and 80’s emphasized making drinks fast, cheap and hiding the flavor of the booze. The drink we all know as the Long Island Iced Tea, certainly falls into this category.
There are claims to other origins for this drink, including a Prohibition-Era drink from Long Island, TN. This may have happened. It may have been called the Long Island Iced Tea, but it was certainly not the drink that became famous in the mid-70’s.
And it was in the 70’s that the drink that became famous as the Long Island Iced Tea was born. After it’s fame blew up in the mid-70’s, there were a lot of claimants for the drink, but in 1972 at the Oak Beach Inn (OBI) on Long Island, Bob “Rosebud” Butt submitted a drink to an internal-OBI contest among the staff to create drink using Triple Sec. That drink was the Long Island Iced Tea. Rosebud’s version used all-white spirits, including the Triple Sec, his citrus and sugar was in the form of Sour Mix. The drink was very pale. The Coca-Cola was added to give the drink the color that gives it the appearance of iced tea. This drink has 70’s cocktails written all over it and when made this way, it deserves the reputation is has among craft cocktail aficionados as being obnoxious.
But it’s not beyond repair. Just like the Piña Colada ( there is a way to make it well using fresh ingredients. The best version of the Long Island Iced Tea recipe I’ve found came from Jeffrey Morgenthaler, the bar manager at Clyde Common. He had a couple key tweaks that saves it. The first, and most obvious is using quality spirits. Morgenthaler specifically recommends: Stoli, Tanqueray, Plantation 3 Star rum, Pueblo Viejo silver tequila, Cointreau, fresh lemon juice, rich simple syrup and Mexican Coke. Those will work well, but I like using the spirits from The 86 Company. They have a built-in Long Island Iced Tea starter kit. Their gin, rum and tequila are are boldly flavored expressions. And their vodka is what a good vodka should be, a good flavor conductor with a smooth mouthfeel. So, they all play really well together.
The next improvement was throwing out the plastic jug of Sour Mix and replacing it with the same measurement of fresh lemon juice and rich simple syrup. Rich simple syrup is just the same as regular 1:1 Simple Syrup ( just with double the sugar, so 2:1 sugar to water. It’s a good way to give yourself the edge without breaking the rules. It’s the same recipe, just with more control on the components.
The last two changes are the garnish and the ice. The garnish, if there is one, would typically be a slice of lemon wedge on the rim of the glass. I guess that way if it wasn’t sour enough, you could give it an extra booster shoot. But the lemon peel gives you a bright lemon expression without adding any more juice. The crushed ice in place of cubes, also helps round off any sharp edges that were still there. This is a subtle touch, but it makes a difference.
All of these changes help transform the drink while still being within the boundaries of the Rosebud recipe. This transformation is a little dangerous. It gives it a homemade lemonade feel. To me, the citrus, Cointreau and tequila stand out just a half step above the rest so it has kind of a complex Margarita ( sense to it. Morganthaler’s version is surprisingly balanced and worth adding to your repertoire. Cheers!
Recipe:
0.5 oz Vodka
0.5 oz London Dry Gin
0.5 oz White Rum
0.5 oz Silver Tequila
0.5 oz Cointreau
0.75 oz Lemon Juice
2 tsp Rich Simple Syrup (2:1 simple syrup)
float 0.75 oz Mexican Coke
garnish Lemon Twist
Shake with ice. Strain over crushed ice in a Collins glass. Float Coke. Garnish lemon twist. Optionally serve with a straw.
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86 Co Spirits
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Mexican Coke
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Long Island Iced Tea | LIIT | Drink It Easy 2.0 | #HappyNewYear | Cocktails | Sanjeev Kapoor Khazana
Don’t be tricked into thinking that its tea. This cocktail has top-of-the-line spirits and then cola that gives it a lovely golden honey colour. It’s heavy on alcohol content.
LONG ISLAND ICED TEA
Ingredients
30ml white rum
30ml orange liquor
30ml vodka
30ml gin
30ml tequila
30ml orange juice (optional)
45ml lemon juice
30ml simple syrup
Cola to serve
Ice cubes as required
Cola for topping
Lemon slice for garnish
Fresh mint sprigs for garnish
Method
1. Fill a tall serving glass with ice cubes. Add white rum, orange liquor, vodka, gin, tequila, orange juice, lemon juice, simple syrup and stir well. Top it up with cola and garnish with lemon slices and mint sprigs. Serve immediately.
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Unveiling the Secret of an Improved Long Island Iced Tea
Free PDF download - 8 cocktails using spiced citrus syrup:
This improved version of the Long Island Iced Tea was created the beverage director of Porchlight NYC, Nick Bennett. Nick also spent time behind the stick alongside Dave Arnold at Booker & Dax. His Long Island Iced Tea recipe sees a few subtle improvements including the use of aged instead of unaged rum and tequila, a spiced citrus syrup, Fever-tree cola and a healthy dose of Angostura bitters.
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LONG ISLAND ICED TEA INGREDIENTS:
- 1/2 oz (15 ml) vodka (
- 1/2 oz (15 ml) gin (
- 1/2 oz (15 ml) aged Guyanese rum, preferably El Dorado 8 (
- 1/2 oz (15 ml) reposado tequila (
- 3/4 oz (22.5 ml) Cointreau (
- 3/4 oz (22.5 ml) lemon juice
- 1/2 oz (15 ml) citrus syrup (see below)
- Cola to top, preferably Fever-Tree
- 4 dashes Angostura bitters
SPICED CITRUS SYRUP RECIPE
???? 8 other cocktails to use your citrus syrup:
- 1 lemon zest
- 1 lime zest
- 550 grams water
- 525 grams sugar
- 12 grams ginger, chopped
- 1.25 grams salt
- 22.5 ml lime juice
- 15 ml lemon juice
- Citric ( + malic acid ( based on syrup volume (see below)
METHOD
1. Combine all ingredients except the juices.
2. Simmer for 20 mins.
3. Add the lemon and lime juices.
4. Let the syrup cool and filter.
5. Measure the volume in milliliters, then add 10 grams citric acid and 5 grams malic acid per 1000 milliliters syrup.
6. Stir until the acids are dissolved.
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