Long Island Iced Tea

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Despite its name, this classic cocktail contains no actual tea, but looks like an iced tea in a tall glass. Boasting hints of citrus, sweetness, and a subtle fizz, this lovely libation is perfect for celebrating Happy Hour at home. And, while there are plenty of tasty cocktails to choose from, there are few that make full use of your bar cart like the classic recipe for Long Island Iced Teas.

The mixture of 5 types of liquor results in a refreshing yet surprisingly strong drink with a complex flavor profile. If you’re interested in more gin cocktail recipes, then try my Tom Collins recipe, gin fizz cocktail, or my gimlet cocktail recipe!

What You Need To Make This Recipe

Ingredients needed to make Long Island Iced Tea.

Vodka – the best vodkas have almost no detectable taste. Opt for one that has been filtered multiple times for that coveted neutral flavor profile.

Gin – Regardless if you’re a fan of juniper-forward London Dry or the rich, malty essence of Genever, any gin you have on hand will work beautifully.

Tequila – again, feel free to use whichever variety you have on hand. My only suggestion would be to avoid smoky mezcal, which can overpower the other flavors in this libation.

White Rum – sometimes referred to as light rum, this clear liquor has tropical hints of vanilla and banana that I find intoxicating. Avoid overly sweet coconut rum unless you like your drinks to taste a little less stiff.

Triple Sec – any high-quality orange liqueur like Cointreau or Grand Marnier is ideal. To make this cocktail without triple sec, swap in an equal amount of sour mix or orange juice.

Lemon – when it comes to citrus, nothing beats fresh. Make sure you grab enough lemons to have one leftover for a simple lemon wedge garnish.

Cola – for a touch of complexity and sweetness, plus the tea-hued color that gives this cocktail its name. Any brand will work.

How To Make Long Island Iced Tea

Set of two photos showing alcohol added to a shaker along with ice.

1. In a cocktail shaker, combine the vodka, gin, tequila, rum, triple sec, and lemon juice.

2. Fill halfway with ice cubes.

Set of two photos showing the shaker shaken then strained into a glass of ice.

3. Shake until cold, about 15 seconds.

4. Strain into a cocktail glass full of ice.

Set of two photos showing cola poured in the glass and topped with a lemon slice.

5. Top with cola.

6. Garnish with a lemon wedge. Enjoy!

A glass of Long Island Iced Tea with a slice of lemon and a striped straw.

Pro Tips For Making This Recipe

Use high-quality ingredients. Opt for tequila made from pure agave, rum made from pure sugar cane, and fresh lemon juice for the best flavor. For a flavor twist, you can swap the cola for ginger ale!
Use filtered water to make your ice. Tap water is convenient, but the lingering taste of additives like chlorine can muddy the flavor.
Sip responsibly. It’s admittedly quite easy to slurp one of these boozy cocktails down, but remember — this isn’t your average iced tea. Make sure to pace yourself and stay well-hydrated!
For an extra hit of sweetness, consider adding a splash of simple syrup or sour mix. I personally don’t think it needs it, but palates are personal! You can also use a little maple syrup.

Two glasses of Long Island Iced Tea with straws and a slice of lemon on each rim.

Frequently Asked Questions

Are they strong?

Compared to other cocktails that are served in a highball glass, this classic New York cocktail is definitely on the boozier end of the spectrum because there is so little non-alcoholic mixer added to the glass.

That said, my recipe for Long Island Ice Tea keeps things relatively moderate with just 2.5 ounces of alcohol per drink, which is comparable to drinks you’d serve “up,” like Manhattans and Martinis.

Is it made with regular tea?

Nope! This drink gets its name because it looks like a regular iced tea if you look at the glass, but there’s not a drop of tea in there.

How did it get its name?

Between the tall glass, pale amber brown hue, and lemon wedge garnish, this classic drink looks like a non-alcoholic glass of iced tea. And, since it was first debuted in Long Island, NY in 1972 by Robert “Rosebud” Butt of The Oak Beach Inn, it won the now-famous moniker.