Traditionally, the Long Island Iced Tea does not contain any actual tea, but Bonnie’s in Brooklyn serves its version with an orange pekoe tea concentrate. Channing Centeno, who designed the cocktail menu at Bonnie’s, preserves the integrity of the original recipe but spices it up with Cognac and Mexican Coca-Cola. “It’s a super crushable cocktail,” he says.
Servings: 8 to 10
- 3 ounces Cognac, preferably Hennessy VSOP
- 3 ounces unaged rum, preferably Copalli
- 1 1/2 ounces vodka, preferably Grey Goose
- 1 1/2 ounces gin, preferably The Botanist
- 1 1/2 ounces blanco tequila, preferably Rejón
- 2 ounces lemon cordial (see Editor’s Note)
- 2 ounces spiced honey syrup (see Editor’s Note)
- 6 ounces orange pekoe concentrate (see Editor’s Note)
- 1 ounce lemon juice
- 6 ounces cola, preferably Mexican Coca-Cola
Garnish: dehydrated lemon wheel
- Shake the ingredients, except for the cola, in a large mixing tin filled with ice, then strain into a large teapot. Top with cola.
- When ready to serve, pour into a mug over a large rock.
- Garnish with a dehydrated lemon wheel.
Peels from 4 lemons
250 grams white sugar
250 grams lemon juice
1/4 ounce vodka
Combine the lemon peels and sugar and let sit overnight at room temperature. Add the lemon juice and whisk until the sugar has dissolved. Add the vodka, then strain out the solids. Will keep, refrigerated, for up to 2 weeks.
Spiced Honey Syrup
500 grams clover honey
250 grams hot water
11.5 grams Sichuan peppercorns, toasted
11.5 grams star anise, toasted
Combine the honey and hot water in a Cambro or suitably sized plastic container. Stir to combine. Add the toasted spices and steep in the refrigerator overnight. Strain the next day.
Orange Pekoe Concentrate
10 grams tea leaves
8 ounces hot water
Combine the tea leaves and hot water and let steep for 3 to 5 minutes.