“The original Long Island Iced Tea, from my memory, was this very homogeneous thing that tasted of ethyl alcohol and bad decisions,” recalls bartender Paul Taylor, who recently set about rescuing the oft-maligned gut-punch of a cocktail for his current menu at Washington D.C.’s Columbia Room.
His refined version calls on a house-made cola alongside house-made sour mix, pepper-infused rum, California gin, sherry-based vermouth and amaro.
Combine all ingredients, except soda water, in a Reidel Coca Cola Glass over ice and stir until chilled.
Top with soda water.
Stir to incorporate.
Garnish with a comically large lemon wedge.
Cola Syrup: 1 cup white granulated sugar
3 1/2 ounces water
1/8 teaspoon caramel coloring
1/2 teaspoon acid phosphate
1/2 teaspoon cola oil (see below)
5 drops vanilla extract
1/8 teaspoon citric acid
1/2 ounce lime juice
Combine all ingredients except lime juice and acid phosphate in a saucepan or pot over medium heat and process until sugar is dissolved. Chill in an ice bath. Add lime juice and acid phosphate and blend with an immersion blender. Store in refrigerator.