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Long Island Iced Tea Recipe
This Long Island Iced Tea Recipe is your passport to a deliciously deceptive summer cocktail—balanced, boozy, and ready in under five minutes.
Long Island Iced Tea has no actual tea in it, yet its deep amber hue and crisp finish make you think otherwise. It’s a classic American mixed drink that marries vodka, tequila, rum, gin, and triple sec with fresh lemon juice, simple syrup, and a splash of cola. I first learned this recipe back in my college days at a beachside bar in Florida, and every time I stir one up on my porch, I’m transported back to sun-soaked afternoons and laughter-filled gatherings. With about 300 calories per serving and an ABV hovering around 20–22%, it’s the perfect party starter—just sip slowly and savor the layered flavors.
Why You’ll Love This Recipe
– Ready in under five minutes—no fancy bartending skills required.
– Perfect balance of citrus tang, sweetness, and cola fizz.
– Customizable strength—scale spirits up or down for your crowd.
– One-shaker formula keeps cleanup a breeze.
– Crowd-pleaser at barbecues, beach days, or casual happy hours.
– Simple ingredients you likely have on hand.
– Fresh lemon juice brightens every sip—no artificial flavors.
– Makes a stunning pitcher for entertaining (see “Servings & Timing”).
Ingredients
– 1 oz (30 ml) vodka (I love Tito’s for its smooth, neutral profile)
– 1 oz (30 ml) silver tequila (Jose Cuervo Tradicional or Olmeca Altos)
– 1 oz (30 ml) white rum (Bacardi Superior or Plantation 3 Stars)
– 1 oz (30 ml) gin (Tanqueray or Beefeater for a juniper kick)
– 1 oz (30 ml) triple sec (Cointreau is my go-to; Grand Marnier works too)
– 1 oz (30 ml) fresh lemon juice (about half a large lemon; always squeeze fresh)
– ¾ oz (22 ml) simple syrup (1:1 sugar and water; honey syrup is a fun swap)
– Splash (2–3 oz/60–90 ml) cola (use Coca-Cola, Pepsi, or diet cola if you’re watching sugar)
– Ice cubes (preferably large, clear cubes to slow dilution)
– Lemon wedge and mint sprig (for garnish)
Tips:
• Use a handheld citrus press to get every drop of juice—fresh lemons make all the difference.
• Chill your glassware in the freezer for 5–10 minutes so your drink stays frosty longer.
• If you don’t have simple syrup, stir equal parts honey and hot water until dissolved.
Directions
1. Fill a cocktail shaker halfway with ice. This chills the spirits quickly without watering them down too much.
2. Pour in vodka, tequila, rum, gin, triple sec, fresh lemon juice, and simple syrup. Holding the shaker lid firmly, give it a vigorous 10-second shake—you want the metal gloved in frost.
3. Strain the mixed spirits into a highball glass filled with fresh ice cubes. A fine strainer helps catch any pulp or shards.
4. Top with a splash of cola—pour slowly so it sits nicely on top, creating that signature gradient.
5. Gently stir once or twice to marry cola and spirits without losing fizz. Over-stirring will flatten the drink.
6. Garnish with a lemon wedge on the rim and a mint sprig for aroma. Serve with a sturdy straw or swizzle stick.
Servings & Timing
Yield: 1 cocktail (multiply ingredients by 6 for a pitcher)
Prep Time: 5 minutes (10 minutes if squeezing a lot of lemons)
Total Time: 5 minutes
For a party pitcher (6 servings): combine 6 oz each of vodka, tequila, rum, gin, triple sec; 6 oz lemon juice; 4½ oz simple syrup; refrigerate; pour over ice and top each glass with cola.
Variations
– Berry Bliss: Muddle a handful of fresh strawberries before shaking for a fruity twist.
– Tropical Tea: Swap cola for pineapple juice and garnish with a pineapple wedge.
– Minted Island: Add 6–8 fresh mint leaves to the shaker for a mojito-meets-Long Island vibe.
– Low-Sugar Version: Use sugar-free syrup and diet cola—same punch, fewer carbs.
– Spiced Kick: Drop in a cinnamon stick or a dash of ground ginger for a warm note.
– Citrus Swap: Use lime juice instead of lemon for a tarter, zestier profile.
Storage & Reheating
– Pre-mix the spirits, lemon juice, and simple syrup up to 24 hours ahead; store in a sealed pitcher in the fridge.
– Keep any pre-made mix cold to maintain flavor—avoid leaving it out over 2 hours.
– Assemble with ice and cola just before serving; once carbonated, it won’t re-carbonate well.
– No reheating needed—this is a cold, refreshing beverage best enjoyed fresh.
Notes
You know what? I learned that shaking for too long can over-dilute your drink, so stick to a brisk 10 seconds. Fresh lemon juice not only brightens the flavor but also helps mask the potency of those five spirits—just enough zing to keep you sipping. If you find your Long Island Iced Tea a tad too strong, trim back the simple syrup by a quarter ounce or add a splash more cola. And if your guests like things on the sweeter side, try a flavored syrup like lavender or ginger.
FAQs
Q: Why is it called Long Island Iced Tea when there’s no tea in it?
A: The cola gives it that iced-tea color, and the name stuck after someone in Long Island, NY, first mixed it up in the 1970s.
Q: How strong is a Long Island Iced Tea?
A: With five one-ounce pours of liquor, expect around 20–22% ABV—definitely one of the stronger cocktails.
Q: Can I batch this for a crowd?
A: Absolutely—just multiply the spirit and lemon juice ratios, mix ahead, refrigerate, then top each serving with cola.
Q: What’s the calorie count?
A: Roughly 300 calories per serving, mostly from simple syrup and cola—keep that in mind if you’re counting macros.
Q: Can I use diet soda?
A: Yes, diet cola works fine; just be aware it alters the mouthfeel slightly.
Q: How can I make a virgin version?
A: Swap out the spirits for iced tea or a mix of tea and club soda, keep the lemon juice and syrup, and top with cola for flavor.
Q: Should I shake or stir?
A: Shake the spirits with citrus and syrup to chill and combine, then stir gently after adding cola to preserve fizz.
Q: Any tips for the perfect foam head?
A: Dry-shake (no ice) first for a second, then add ice, shake again—this gives a slight foam without over-diluting.
Conclusion
This Long Island Iced Tea Recipe brings together five spirits, fresh lemon, and cola for a beautifully balanced, crowd-pleasing alcoholic beverage. It’s quick, versatile, and always a hit—whether you’re poolside or just unwinding after work. Give it a whirl, then drop a comment below to let me know how yours turned out, and don’t forget to explore my other favorite cocktails—like my Margarita and Peach Bellini recipes!
Long Island Iced Tea
Ingredients
- 1 oz (30 ml) vodka vodka (Tito's) I love Tito’s for its smooth, neutral profile
- 1 oz (30 ml) silver tequila silver tequila (Jose Cuervo Tradicional or Olmeca Altos)
- 1 oz (30 ml) white rum white rum (Bacardi Superior or Plantation 3 Stars)
- 1 oz (30 ml) gin gin (Tanqueray or Beefeater) for a juniper kick
- 1 oz (30 ml) triple sec triple sec (Cointreau or Grand Marnier) Cointreau is my go-to; Grand Marnier works too
- 1 oz (30 ml) fresh lemon juice fresh lemon juice about half a large lemon; always squeeze fresh
- ¾ oz (22 ml) simple syrup simple syrup 1:1 sugar and water; honey syrup is a fun swap
- Splash (2–3 oz/60–90 ml) cola cola use Coca-Cola, Pepsi, or diet cola
- ice cubes ice cubes preferably large, clear cubes to slow dilution
- garnish Lemon wedge and mint sprig for garnish
Instructions
- Fill a cocktail shaker halfway with ice. This chills the spirits quickly without watering them down too much.
- Pour in vodka, tequila, rum, gin, triple sec, fresh lemon juice, and simple syrup. Shake vigorously for 10 seconds.
- Strain the mixed spirits into a highball glass filled with ice cubes.
- Top with a splash of cola. Gently stir to marry cola and spirits without over-stirring.
- Garnish with a lemon wedge and mint sprig. Serve with a sturdy straw or swizzle stick.
