A cold Long Island Ice Tea is the perfect drink temptation when sitting outside on a warm summer day. Mind you, it’s unlikely it’s from Long Island, and it’s most certainly not tea! The history behind the Long Island Ice Tea is highly disputed. Some say a moonshiner in the 1930s made it first, while others claim it started in the 1970s with a bartender. Who knows? But the results are an undisputed success.
At first, a blend of vodka, rum, gin, tequila, and triple sec sound like clumsy dancers. As unlikely as it seems, the beverage is masterful. Each alcohol balances out the other and creates a distinct flavor profile.
Like many other recipes, this one has several versions. The Miami Ice Tea has peach schnapps instead of tequila. Hawaiian Ice Tea uses pineapple as a topper, and Texas Tea adds bourbon into the mix.
Tempting Long Island Ice Tea
- 1/2 ounce rum
- 1/2 ounce tequila
- 1/2 ounce gin
- 1/2 ounce vodka
- 1/2 ounce triple sec (or Cointreau)
- 1/2 ounce sour mix
- 2 ounces cola
- lemon wedges (garnish)
- Gather all the ingredients.
- Pour them into a cocktail shaker with ice, except for the cola.
- Cover and shake. You want everything mixed and chilled.
- Pour into a collins or hurricane glass over ice.
- Top with cola.
- Garnish with lemon.