Long Island Iced Tea

Name: Long Island Iced Tea
Total time: 3 min
Yield: 1
Ingredients: ½ oz Gin; ½ oz Tequila; ½ oz Vodka; ½ oz White rum; ½ oz Cointreau; Top with Cola; 1 oz Lemon juice; Lemon slice - for garnish; ⅔ oz Simple syrup

Ingredients

½ oz Gin
½ oz Tequila
½ oz Vodka
½ oz White rum
½ oz Cointreau
Top with Cola
1 oz Lemon juice
⅔ oz Simple syrup
Lemon slice - for garnish

oz ml cl

Glass: Highball

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Instructions

Combine the ingredients (except the Cola) in a chilled Highball glass filled with ice and stir until the drink is sufficiently chilled. Top with the Cola. Garnish with the Lemon slice.

Notes

Long Island Iced Tea is an official IBA cocktail.

Long Island Iced Tea origin story

Created by: Robert "Rosebud" Butt
Created at: Oak Beach Inn
Country: United States
Year: 1972

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Nutrition Facts

	Calories	Total Fat	Sodium	Carbs	Sugars	Protein
Cola	?	?	?	?	?	?
Gin	38.6	0	0.5	0	0	0
Tequila	32	0	0.1	0	0	0
Vodka	34.7	0	0.2	0	0	0
White rum	?	?	?	?	?	?
Cointreau	39.3	0	0.1	3.0	3.0	0
Lemon juice	6.6	0.1	0.3	2.1	0.8	0.1
Simple syrup	52	0.0	2.4	13.4	12.1	0.0
Total	203.2	0.1	3.7	18.5	15.8	0.1

About the ingredients

Tequila: Tequila is a distilled beverage made from the blue agave plant, primarily in the area surrounding the city of Tequila 65 km (40 mi) northwest of Guadalajara, and in the Jaliscan Highlands (Los Altos de Jalisco) of the central western Mexican state of Jalisco. The red volcanic soils in the region of Tequila are well suited for growing the blue agave, and more than 300 million of the plants are harvested there each year. Agave grows differently depending on the region. Blue agaves grown in the highlands Los Altos region are larger and sweeter in aroma and taste. Agaves harvested in the valley region have a more herbaceous fragrance and flavor. Due to its historical and cultural importance, the region near Tequila was declared a UNESCO World Heritage Site in 2006, the Agave Landscape and Ancient Industrial Facilities of Tequila.
Vodka: Vodka is a clear distilled alcoholic beverage. Different varieties originated in Poland, Russia, and Sweden. Vodka is composed mainly of water and ethanol but sometimes with traces of impurities and flavorings. Traditionally, it is made by distilling liquid from fermented cereal grains. Potatoes have been used in more recent times, and some modern brands use fruits, honey, or maple sap as the base. Since the 1890s, standard vodkas have been 40% alcohol by volume (ABV) (80 U.S. proof). The European Union has established a minimum alcohol content of 37.5% for vodka. Vodka in the United States must have a minimum alcohol content of 40%.
Gin: Gin is a distilled alcoholic drink that derives its predominant flavour from juniper berries (Juniperus communis). Gin originated as a medicinal liquor made by monks and alchemists across Europe, particularly in southern France, Flanders and the Netherlands, to provide aqua vita from distillates of grapes and grains. It then became an object of commerce in the spirits industry. Gin emerged in England after the introduction of jenever, a Dutch and Belgian liquor that was originally a medicine. Although this development had been taking place since the early 17th century, gin became widespread after the William of Orange–led 1688 Glorious Revolution and subsequent import restrictions on French brandy.
Rum: Rum is a liquor made by fermenting and then distilling sugarcane molasses or sugarcane juice. The distillate, a clear liquid, is usually aged in oak barrels. Rum is produced in nearly every sugar-producing region of the world, such as the Philippines, where Tanduay is the largest producer of rum globally
Cointreau: Cointreau is an orange-flavoured triple sec liqueur produced in Saint-Barthélemy-d'Anjou, France. It is consumed as an apéritif and digestif, and is a component of several well-known cocktails. It was originally called Curaçao Blanco Triple Sec. Despite the orange bottle, Cointreau is colourless.
Simple syrup: Simple syrup (aka sugar syrup, or bar syrup) is a basic sugar-and-water syrup used by bartenders as a sweetener to make cocktails. Simple syrup is made by stirring granulated sugar into hot water in a saucepan until the sugar is dissolved and then cooling the solution. The ratio of sugar to water is 1:1 by volume for normal simple syrup, but can get up to 2:1 for rich simple syrup. For pure sucrose the saturation limit is about 5:1 (500 grams (18 oz) sucrose to 100 millilitres (3.5 imp fl oz; 3.4 US fl oz) water).