Long Island Iced Tea: Learn Your Cocktail

By Betchy Crocker

Oh boy. This one is responsible for shit shows far outside the stretch of Long Island. The toxic yet delicious combo of something like five alcohols is a surefire way to wake up in a strange apartment with a questionable bro, lose your phone, order regrettable late-night pizza, and throw class to the wind.

This is also known as pretty much any girl's weekend/spring break. But we digress. Today, we explore the Long Island Iced Tea.

History: Sooooo this drink either came from the 1920s or 1970s.  In 1972, a bartending bro named Robert “Rosebud” Butt (lol) who worked at the Oak Beach Inn on Long Island (ever heard of it?) claimed he invented the drink as an entry as part of a contest for a new mixed drink that used Triple Sec. Alternatively, someone going by “Old Man Bishop” claimed he invented the drink during Prohibition in Long Island TENNESSEE (ughhhhhh) but his son, Ransom Bishop, perfected the concoction using maple syrup and whiskey – ew.

Regardless of who made it, the drink can vary a bit (like adding cola, sour mix, lemon, brandy, syrup, or crème de menthe) and is referred to as Texas Iced Tea, Georgia Iced Tea, Tokyo Tea, Three Mile Island, and Adios Mother Fucker. We personally really like that last name.

Recipe according to that Butt guy:

  • 2 cups ice cubes
  • 1 part vodka
  • 1 part gin
  • 1 part white rum
  • 1 part white tequila
  • ½ part Triple Sec
  • ½ part sour mix
  • 1 splash Coca Cola
  • Lemon wedge for garnish

Mix all ingredients in a highball glass filled with the ice. Stir gently, garnish with the lemon, and drink. Pretty straightforward. Also, this is like 22 percent alcohol, so LOL.




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