Long Island Iced Tea... But Better!
This improved version of the Long Island Iced Tea was created the beverage director of Porchlight NYC, Nick Bennett. Nick also spent time behind the stick alongside Dave Arnold at Booker & Dax. His Long Island Iced Tea recipe sees a few subtle improvements including the use of aged instead of unaged rum and tequila, a spiced citrus syrup, Fever-tree cola and a healthy dose of Angostura bitters.Discover 8 other cocktails using spiced citrus syrup - download via Patreon.
Equipment
Ingredients
- 15 ml vodka
- 15 ml gin
- 15 ml aged rum preferably Guyanese
- 15 ml reposado tequila
- 22.5 ml Cointreau
- 22.5 ml lemon juice
- 15 ml citrus syrup see below
- Cola to top, preferably Fever-Tree
- 4 dash Angostura bitters
Spiced Citrus Syrup
- 1 lemon (zest)
- 1 lime (zest)
- 550 g water
- 525 g sugar
- 12 g ginger, chopped
- 1.25 g salt
- 22.5 ml lime juice
- 15 ml lemon juice
- citric acid, 10 grams per litre
- malic acid, 5 grams per litre
Instructions
- In a cocktail shaker, combine all ingredients except cola & bitters
- Shake with ice for 10-12 seconds
- Strain into a high ball glass over ice
- Add bitters then top with cola
- Garnish with an orange wedge
Spiced Citrus Syrup
- Combine all ingredients except the juices
- Simmer for 20 mins
- Add the lemon and lime juices
- Let the syrup cool and filter
- Measure the volume in milliliters, then add 10 grams citric acid and 5 grams malic acid per 1000 milliliters syrup
- Stir until the acids are dissolved
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