Big Batch Long Island Ice Tea
Thought to be created by Robert Butt at the Oak Beach Inn in Babylon, N.Y., in the early ’70s, Long Island Iced Tea became a staple at bars all over North America well into the ’90s. Frowned upon by cocktail enthusiasts, it was usually slapped together with low-end spirits and sour mix. Our balanced version, batched for a crowd, reveals the drink’s delicious potential.Ingredients
3 oz vodka
3 oz gin
3 oz white rum
3 oz 100 per cent agave blanco tequila
3 oz Cointreau
4 1/2 oz strained fresh lemon juice
3 oz Simple Syrup (recipe follows)
12 oz Coke, chilled
Small or half lemon wheels to garnish
Directions:
Combine vodka, gin, rum, tequila, Cointreau, lemon juice and simple syrup in a 4-cup (1-L) glass jar or bottle. Cover and refrigerate for up to 1 day.
To make 2 drinks at a time, pour 5 1/2 oz of mix into a cocktail shaker. Fill 3/4 full with ice. Shake until ice-cold, about 12 seconds. Strain into 2 chilled 8-oz glasses filled with ice, dividing evenly. Top each with 1 1/2 oz Coke. Lightly stir and garnish with lemon wheels. Serve immediately. Makes 8 drinks
3 oz vodka
3 oz gin
3 oz white rum
3 oz 100 per cent agave blanco tequila
3 oz Cointreau
4 1/2 oz strained fresh lemon juice
3 oz Simple Syrup (recipe follows)
12 oz Coke, chilled
Small or half lemon wheels to garnish
Directions:
Combine vodka, gin, rum, tequila, Cointreau, lemon juice and simple syrup in a 4-cup (1-L) glass jar or bottle. Cover and refrigerate for up to 1 day.
To make 2 drinks at a time, pour 5 1/2 oz of mix into a cocktail shaker. Fill 3/4 full with ice. Shake until ice-cold, about 12 seconds. Strain into 2 chilled 8-oz glasses filled with ice, dividing evenly. Top each with 1 1/2 oz Coke. Lightly stir and garnish with lemon wheels. Serve immediately. Makes 8 drinks
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