Countless drinkers who’ve come of age since the leisure-suit era have obliterated their memories of Saturday nights with help from this efficient beverage.
Containing more alcohol than seems wise to mix in one drink (tequila, vodka, gin, rum and triple sec), and enough soda and sweetener to make it go down dangerously easy, the Long Island acts as cocktail training wheels for many. Lately, the drink has been re-embraced by craft bartenders, nostalgic for the simple pleasures of a misspent youth.
The Long Island Iced Tea seems like a creation that may have originated in a sozzled moment of frat-party resourcefulness, but the cocktail is actually the brainchild of bartender Bob “Rosebud” Butt, who created the drink in the mid-1970s while working at the Oak Beach Inn in the Hamptons.
Today, bartenders from Boston to Los Angeles are tinkering with the basic Long Island. We’ve seen versions containing artisanal mezcal and Italian amari, as well as barrel-aged and even carbonated examples. Welcome back Long Island.
- Drinks
- >
- Anatomy of a Cocktail
- >
- Story of the Long Island Iced Tea
- >
- Visual Aid
Diagram 1.1: Composition
The Original:
Fill a tall glass with ice, and add 1 ounce of vodka, gin, tequila, light rum and triple sec. Top with a splash each of sour mix (equal parts lemon juice and simple syrup); then fill the glass with cola. Stir to combine; garnish with a wheel of lemon or lime and serve with a straw.
Fill a tall glass with ice, and add 1 ounce of vodka, gin, tequila, light rum and triple sec. Top with a splash each of sour mix (equal parts lemon juice and simple syrup); then fill the glass with cola. Stir to combine; garnish with a wheel of lemon or lime and serve with a straw.
Diagram 1.2: Variations
From www.Tastingtable.com/ Posted by Mags
No comments:
Post a Comment