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Long Island Iced Tea

long island iced tea

The iconic 1970s-era concoction is a heavy-hitting mix of just about every hard spirit you’d find in any bar’s well.

Like an evil twin—identical in appearance, oppositely intentioned—Long Island Iced Tea is a deceptive stand-in for its counterpart: basic iced tea. Rather than a long sip of refreshingly cool black tea, the LIIT is a log flume of five clear liquors disguised by a golden splash of cola, credited to Suffolk County bartender Bob “Rosebud” Butt, who conceived it during a cocktail competition in 1972.


  • 3/4 oz. vodka
  • 3/4 oz. gin
  • 3/4 oz. white rum
  • 3/4 oz. blanco tequila
  • 3/4 oz. orange liqueur
  • 3/4 oz. lime cordial
  • 1/2 oz. fresh lemon juice
  • 3/4 oz. simple syrup (1:1)
  • Chilled cola
  • Tools:shaker, strainer
  • Glass:Collins
  • Garnish:lemon wedge


Combine all ingredients except cola in shaker and fill with ice. Shake well and strain into glass filled with fresh ice. Top with cola and garnish.

Lime Cordial: Separately peel and juice 16 limes; refrigerate the juice. In a sealable container, combine 1 cup of pisco with half of the lime peels. In a separate sealable container, combine 1 cup of granulated sugar with the remaining lime peels, then cover tightly. Shake the sugar mixture until the peels are coated and the sugar is evenly distributed. Let both mixtures sit for 24 hours at room temperature, then combine the pisco mixture with the sugar mixture, adding 11⁄2 cups of lime juice. Remove most of the peels if you can, then add an additional 11⁄2 cups of sugar. Stir until the sugar is completely dissolved, then strain through cheesecloth to remove the remaining peels and other debris. This recipe yields 1 quart and can be stored in the refrigerator for up to 2 months.

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