Responsible for many a headache (and a bad decision), the Long Island Iced Tea is a potent mix of four white spirits including vodka, tequila, rum and gin swirled together with sugar and lemon, and topped with Coca-Cola to create the hue of golden iced tea. Bob “Rosebud” Butt claims to have created the cocktail during a competition in 1972 at the Oak Beach Inn East on (of course) Long Island. His version included triple sec, the competition’s challenge ingredient. This recipe, from New York 1970s mecca Golden Cadillac, eliminates triple sec and uses the 86 Co.’s portfolio to create the heady base for one of the most famous hangover instigators the bar has ever known.
- 1/2 ounce vodka (preferably Aylesbury Duck)
- 1/2 ounce gin (preferably Ford's)
- 1/2 ounce tequila (preferably La Cabeza)
- 1/2 ounce rum (preferably Caña Brava)
- 3/4 ounce lemon juice
- 3/4 ounce simple syrup (1:1, sugar:water)
- splash Coca-Cola
Garnish: lemon wedge
- Add all ingredients (except Coca-Cola) to a cocktail shaker.
- Add ice and shake until chilled.
- Strain over ice into a Collins glass.
- Top with a splash of Coca-Cola and garnish with a lemon wedge.