How to make LONG ISLAND ICED TEA by Mr.Tolmach
Recipe:
Sugar syrup - 2 dashes
Lemon juice - 15 ml
Vodka - 15-20 ml
White rum - 15-20 ml
Silver tequila - 15-20 ml
London dry gin - 15-20 ml
Orange liquer - 15 -20 ml
Coca-cola - top
Quick shake and strain into chilled sling glass with ice cubes. Top coca-cola and garnish with lemon twits. Cheeeeers;)
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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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Long Island Iced Tea Cocktail Recipe - SO BOOZY!!
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Not for the faint hearted! The Long Island Iced Tea drink contains the majority of your spirit cabinet including white rum, vodka, gin, tequila & triple sec, in equal parts.
READ THE PINNED COMMENT FOR THE ORIGINS AND VARIATIONS OF THE LONG ISLAND ICED TEA.
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INGREDIENTS
- 15mL White Rum
- 15mL Vodka
- 15mL Gin
- 15mL Tequila
- 15mL Cointreau
- Coke
- 22.5mL Fresh Lemon Juice
HOW TO
1. Add all the ingredients to a high ball or cooler glass, leaving the lemon juice until last
2. Garnish with a lime wedge
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This is a Glass of Trouble | How to Drink
Today I tackle the Long Island Iced Tea, or maybe it tackles me?
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This week I tackle the legendary Long Island Iced Tea! Created in the 70's by bartender Bob Rosebud Butt for a cocktail contest hosted by Oak Beach Inn. The version I'm presenting here is slightly rebalanced by Jeffrey Morgenthaler but goes down just as easy as the original. And that's kinda of the point with this drink, it's a basically unoffensive way to put a lot of high proof spirits passed your lips.
Long Island Iced Tea
.75 oz. -or- 22 ml. Lemon JUice
.5 oz. -or- 15 ml. gin
.5 oz. -or- 15 ml. rum
.5 oz. -or- 15 ml. tequila
.5 oz. -or- 15 ml. vodka
.5 oz. -or- 15 ml. Dry Curaçao / triple sec
.25 oz. -or- 8 ml. simple syrup
shake & pour
.75 oz. -or- 22 ml. Coca Cola
Garnish with lemon twist
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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.
Music:
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Featured in this Episode:
86 Co Spirits
Cointreau
Mexican Coke
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OXO SteeL Double Jigger
OXO Measuring Spoons
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Norpro Peeler
OXO SteeL Cocktail Shaker
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