Long Island Iced Tea

The Long Island Iced Tea is a classic high-volume cocktail known for its potent mix of five different spirits and its visual resemblance to non-alcoholic iced tea — despite containing no actual tea. It is an official International Bartenders Association (IBA) cocktail traditionally served in a highball glass.

Classic Recipe (IBA Standard)

This recipe yields a balanced version of the drink:

• Vodka: 15 ml (1/2 oz)

• Tequila (Blanco): 15 ml (1/2 oz)

• White Rum: 15 ml (1/2 oz)

• Gin: 15 ml (1/2 oz)

• Cointreau (or Triple Sec): 15 ml (1/2 oz)

• Fresh Lemon Juice: 25-30 ml (1 oz)

• Simple Syrup: 30 ml (1 oz)

• Cola: A splash (to top for color)

• Garnish: Lemon slice or wedge

Preparation Steps

1. Build or Shake: Add all ingredients except the cola into a highball glass or shaker filled with ice.

2. Combine: If using a shaker, shake briefly to chill. If building in the glass, stir gently.

3. Finish: Top with a splash of cola until the drink reaches its signature amber "tea" color.

4. Garnish: Add a lemon wedge and serve with a straw.

Popular Variations

• Texas Tea: Adds bourbon or whiskey to the five-spirit mix.

• Long Beach Iced Tea: Replaces the cola with cranberry juice.

• Adios Motherf#cker (AMF): Replaces triple sec with blue curaçao and cola with lemon-lime soda.

• Hawaiian Iced Tea: A tropical version using pineapple and orange juices with grenadine.

History and Origin

There are two primary competing claims for the drink's invention:

• Long Island, New York (1972): Robert "Rosebud" Butt claims he created it for a triple sec recipe contest while working at the Oak Beach Inn.

• Kingsport, Tennessee (1920s): A Prohibition-era story credits "Old Man Bishop," who supposedly mixed multiple spirits with maple syrup to disguise the alcohol from authorities.