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what's in long island ice tea


about twenty years ago, I went in red lobster empty stomach, order a ice tea, the waiter asked me if I want a long island ice tea, I assumed it was some fancy tea from long island, so I said yes. and I got my drink before the food, and it taste really good , I finished in no time, helfway through the meal, I felt sick, drove home without knowing I was drunk, staying up the whole night in the bath room, didn't find out I was wasted until the next day.

does anybody know what's in it to make me drunk so quickely, never had it again, but I remenber taste quite good

  1. One of the strongest drinks out there. It consists of all the clear cheap well/rail liquors (vodka, gin, tequila, rum and triple sec), sours mix, and coke or pepsi. Another take on it is a Blue Motorcycle, which replaces the triple sec with blue curacao and the coke/pepsi with 7up/Sprite.

    2 Replies
    1. re: mojoeater

      In my world, triple sec isn't' necessarily part of the equation.

      Thank you, mojoeater, for telling me what a Blue Motorcycle is; I know someone who drinks them occasionally, but none of my cocktail books or internet drink go-to sites would tell me what it was. And, of course, it would be too uncool to ask the guy what's in his drink . . .

      1. re: guilty

        I'm pretty sure a green dinosaur is the same with melon instead of blue curacao/triple sec. And a long beach tea is cranberry instead of pepsi, right?

      1. You had a drink TWENTY years ago and are still wondering what's in it?

        Here's a recipe:
        1 part vodka
        1 part tequila
        1 part rum
        1 part gin
        1 part triple sec
        1 1/2 parts sweet and sour mix
        1 splash Coca-Cola®

        Mix it. Shake it. Drink it.

        It's nothing at all fancy -- just a vehicle for getting extremely drunk quickly. I haven't had one since I was about 15.

        5 Replies
        1. re: oolah

          a hangover for sure!!! I LOVE this drink.

          1. re: oolah

            I felt like a idiot after I found out it was alcohol, and it's not some fancy tea from long island. I was only in the U.S. for 1 year back tham, trying to learn everything , and learn the hard way

            1. re: monkfanatic

              in my neck of the woods "some fancy tea from long island" would be if grey goose and patron were used instead of bar vodka and tequilla.

            2. re: oolah

              that's texas tea.
              long island has rum, vodka, gin, 3sec, splash of coke. no need to shake, because the alkie frat boy you are serving is watching closely as the coke syrup settles thru all that booze and if he's satisfied that the drink will get him or his date drunk faster, he might tip you a folding dollar, not just the coins. if you find yourself at a place that has long islands premixed and on tap, well, then, there you are :)

              some time in the 90's the hip frat boys started ordering long beaches instead (same recipe, omit coke, replace with cranberry, garnish with lime instead of lemon). wow, you doofuses with the red liver bombs are *sooooooo* much more sophisticated than when you were holding light brown drinks. now let's see who can slam it the fastest, now let's get a round of dead nazis, woohoo!. . . yeah, sometimes i so *don't* miss my old job.

              1. re: oolah

                Contrary to popular belief, there is no tequila in a Long Island iced tea. When you add tequila that makes it an electric iced tea.

              2. It still makes me chuckle to think about how I saw a pitcher of this made in SC before they reformed their liquor laws:

                Open as many mini bottles as you can hold between two hands. Upend into pitcher of ice. Do something else while they drain. Top with Coke and serve.

                1. A Long Island Iced tea has:

                  1 part white rum
                  1 part gin
                  1 part vodka
                  1 part triple sec
                  splash of sour mix
                  splash of coke (enough to give the color of iced tea)

                  Varioations include:

                  Texas Tea (add 1 part clear tequila)
                  Electric Lemonade (replace coke with Sprite/7UP)

                  1 Reply
                  1. re: Hoosierland

                    electric lemondae isnt that

                    either vodka rum gin or bourban or im sure a million diferent liqours
                    Sweet & sour Blue Curcuao and sprite.

                    its normally a single liquor drink or sometimes it has triple sec

                  2. Here's the real question: If it tasted so good, why has it been 20 years since you've had one?

                    55 Replies
                    1. re: ajs228

                      getting drunk in helf an hour it's something I really don't want to repeat again, I still remenber the hangover from last time

                      1. re: monkfanatic

                        Equal parts:
                        and triple sec...
                        generous gulp of sweet-n-sour
                        splash of coke
                        lemon garnish...

                        I would like to rename this drink (and all related drinks -Tokyo Tea, Adios MF, Long Beach):

                        A HEADACHE!!

                        1. re: cocktailqueen77

                          Tokyo Tea is made with mellon liquer and mineral water instead of coke. It's an atomic green color haha, can't believe people drink 'em.

                          1. re: cocktailqueen77

                            You may be the only other person in the world who realizes that a Long Island Iced Tea doesn't have tequila in it. Congratulations.

                            1. re: jpc8015


                              I just checked both Degroff and Regan's books and both have tequila as an ingredient.

                                1. re: jpc8015

                                  And what makes you right? I just checked two other bartender guides. They all call for clear tequila...

                                    1. re: jpc8015

                                      Well I'm convinced (rolls eyes).

                                      1. re: jpc8015

                                        Cite your references.

                                        I have another for the inclusion of tequila: the International Bartenders Association. Their official recipe is 1.5 cl (half an ounce) each of light rum, gin, vodka, tequila, and triple sec, then 2.5 cl (~7/8 ounce) lemon juice and 3 cl (1 oz) simple syrup.

                                              1. re: jpc8015

                                                your experience and knowledge is wrong. how do i know? my experience and knowledge. oh, and every bartending book and recipe i check

                                                1. re: thew

                                                  people tend to forget that tequila is only very recently trendy & has only become ubiquitous in bars nationwide post 1989 or so. fifty years ago, you didn't see it much outside of texas or southern california, often in taquerias and rural areas, not so much in urban sophisticate hangouts. there is very little chance that tequila was in the original concoction; however gin, rum, vodka, and 3sec were commonplace at the time and would have been used, along with the common cola and lemon sour mixers. in many areas of the country tequila in LIT is anathema.

                                                  see also charles schumann, "american bar".

                                                  there are also many reasons *not* to include tequila in a LIT, most notably
                                                  1. it's unnecessary
                                                  2. basic bar economics
                                                  3. application of the base recipe to its variations (long beach, texas tea, georgia tea, purple haze/purple rain, etc)
                                                  4. puke, brawling, and other ethical and liability issues.

                                                  i'd be happy to expand on any of these, particularly 2.

                                                  no offense to your zen master illustration, but the zen master wasn't spiking a drink with an extra ounce and a half of hard alcohol, mixing it with equal amounts of 3 other hard liquors plus a 60 proof liqueur, and trying to pass it off to an unsuspecting 110 lb woman he's on a date with. after all, the drink is famously intoxicating--not only because of the high alcohol content, but also because it *mixes* several types of spirits. mixing shots of gin, rum, & vodka is already wrong. trying to say that an extra shot of tequila is necessary to mix this drink is way, way wrong. unless the customer asks for it. & in that case it's a texas tea, and it costs $2-$3 more than an LIT-- see #2-- basic bar economics.

                                                  1. re: soupkitten

                                                    There are plenty of bars that will chill down some vodka, throw an olive in it, and call it a martini. Their misguided efforts, however, will never alter the actual recipe for a martini.

                                                    Likewise, it doesn't really matter what's happening "in many areas of the country" with the Long Island Iced Tea. Its most commonly cited inventor includes tequila. The big challengers to the drink's provenance include tequila. The first 10 recipes that show up when you Google the drink include tequila. The International Bartender's Association, etc., etc., tequila, tequila.

                                                    The fact that a bar in Michigan chooses to save money on Cuervo, while one in Oregon wants to avoid post-game Duck vomit on the floor, doesn't really matter. The drink is supposed to have tequila in it.

                                                    By the way, wasn't Schumann the one who included orange juice in his Long Island Iced Tea recipe?

                                                    1. re: soupkitten

                                                      It's not an ounce and a half of each spirit, it's half an ounce. Using an ounce and a half of each would make a quadruple drink, something most bars don't have glassware big enough to serve (and around here, it would be illegal to serve). As to your arguments:

                                                      1) Circular reasoning. "Because I said so" is not a valid argument.
                                                      2) Long Islands usually cost a little more than most drinks at the bar already
                                                      3) Irrelevant. Long beach is cranberry instead of coke, purple haze is Chambord instead of coke, et cetera. Nothing to do with tequila.
                                                      4) Tequila doesn't magically make people drunker.

                                                      Mixing spirits does NOTHING. Ethyl alcohol is EXACTLY the same whether it's in rum, gin, vodka, tequila, wine, beer, or anything. The reason mixing spirits is believed to get you drunk faster is because you're drinking more! What's going to get you drunk more, having three beers, or having a couple of beers, a couple of Margaritas, and a couple of shots of Jack? The scenario where you're unwittingly downing six drinks instead of three.

                                                      1. re: soupkitten

                                                        while i wont even pretend to understand what you mean by "wrong" in your last paragraph, i will say the guy who invented the drink has tequila in it , as do both bartending guides i have in my house, the craft of the cocktail and the joy of mixology.
                                                        No offense but i would ay, to me, those sources outweigh your opinion,

                                                        necessary? necessity is a poor guide for most things in life. puking and brawling? by that criteria bars should not serve whiskey. Many areas of the country - how about we start w/ Long Island - before you start telling me a texan should judge chili by the way they make it in cincinnati.

                                                        as the bartending zen master might have said, your long island ice tea is spilling all over the floor

                                                        1. re: thew

                                                          Why would anybody put any two of those liquors in the same glass anyway? Gin distillers go to great lengths to steep there spirits in botanicals to give it that floral aroma and flavor. Why in the world would anybody mix that with vodka? It doesn't make any sense. Then to put rum on top of it? And apparently some people use tequila too! Why would a person not just order a double of whatever a real cocktail. Long Island Iced Tea is quite possibly the worst idea ever.

                                                          1. re: jpc8015

                                                            If it's made right, Long Island Iced Tea is a surprisingly tasty drink. Quite possibly the best of the monkey-at-a-typewriter drinks I've seen.

                                                            As for who would mix two base spirits... Ian Fleming, that's who. James Bond's original martini was gin and vodka with Kina Lillet.

                                                            1. re: JK Grence the Cosmic Jester

                                                              yikes--fireworks. it's a dang drink recipe folks, not the constitution. chill out. there is no reason to get up in arms about something as trivial as this, and you might end up looking stupid after i've proved my point.

                                                              please consider: there are lots of cocktail recipe guides in the world. some of them are written by authorities, some repeat recipes from thirty years ago that are no longer valid, despite new products coming on the market which often change drink recipes (oh yes, they do-- when your customers' perception of what's in a cocktail changes, the drink itself changes). a surprising number of the guides/references are underwritten by booze companies in order to increase interest in, and demand for, booze. so let's say two people are having bbqs and getting ready to mix some refreshing pitcher drinks. one person consults the joy of mixology or some other title and goes to the lq store to buy 5 bottles of booze to make long islands. another person, a former bartender, knows you only actually need 4 liquors, that there's no point in buying premium brands, etc-- and this person's tab is $50 cheaper than the first person's. do you see? it's in the basic interest of these guides to reference the most complicated possible drink recipes because dilettante home mixologists will want to **be seen** to have a well-stocked home bar, & so they will cheerfully shell out for that extra bottle of booze or liqueur, be sure to have 50 shades of rum, be sure to buy *both* margarita sour *and* daiquiri mix at the lq store :-P LOL

                                                              follow me so far? is it *possible* that in many, if not most cases, there are more than one definitive recipe for any cocktail drink that involves 3 or more liquors? are you seriously positing that there is only one recipe for planter's punch, hurricane, sex on the beach?!? puhleeze. :)

                                                              if we do in fact, agree that there might be a "book" recipe-- oh gawd there it is in the first chapter of genesis, never shall thou departst from this LIT recipe handed down directly from the son of the original bartender incarnate---

                                                              and that there might possibly be another recipe-- call it the "practical" recipe, or the "real world recipe" or the "simplified" recipe, or what have you. anyone who has actually ever stood on the correct side of the bar, facing the ice well, would be able to tell you why this is the recipe that makes sense. in fact, it makes dollars *and* sense.

                                                              stand there and look at the speed rail. do i still need to break it down for anyone? i sure hope not because right now i'm just out of time. feel free to comment and i'll check this thread later on. try to keep it civil because it's just a stupid drink recipe. peace.

                                                              1. re: soupkitten

                                                                "Just a stupid drink recipe"? Long Island Iced Tea is a modern classic, and it deserves its due. It is a pretty rare cocktail as its origins can be traced back to its inventor, Robert Butt at the Oak Beach Inn in Long Island, New York. The only other ones I know that can be traced as such are the Mai Tai (Victor "Trader Vic" Bergeron), the Zombie (Don the Beachcomber), the Hurricane (Pat O'Brien's), and the Jamaican Ten-Speed (Cafe Terra Cotta, Scottsdale AZ). All of them have been mangled practically beyond recognition. Since there is a definitive recipe, it's worth our while to honor it.

                                                                Just because it's cheaper one way doesn't automatically make it better. Usually, it's exactly the opposite. Try a Long Island Iced Tea made with sour mix, and one made with fresh squeezed lemon juice and simple syrup, and tell me which one tastes better.

                                                                As for the ones you mention, Planter's Punch has no definitive recipe. It's made different on every island in the Caribbean. Hurricanes *do* have a definitive recipe, but not even the inventor, Pat O'Brien's in New Orleans, makes them that way anymore. Since you mentioned it... 4 ounces dark rum, 2 ounces lemon juice, 2 ounces passion fruit syrup, mixed and served over lots of crushed ice. As for Sex on the Beach, it's a Madras with peach schnapps. Or a Woo Woo with orange juice. Same thing. Odds are good that SotB descended from the Woo Woo, as both have similar characteristics of being sweet drinks with naughty names, making them both products of the disco era. However, anyone who orders a Sex on the Beach likely won't care much how it tastes as long as it's sweet.

                                                                1. re: JK Grence the Cosmic Jester

                                                                  look-- my point is simple. there are a lot of "craft" bartenders who could stand to take their noses out of their reference libraries, & learn a bit from industry pro "speed" bartenders. have you ever timed yourself while you're fiddling around with (fer fook's sake) 1/2 oz each of 5 different spirits to carefully "craft" this "modern classic" cocktail according to the strictest international standards? whoa. too much unnecessary movement and waste of resources without adequate compensation in that recipe.

                                                                  cuz let's face it: the person ordering a LIT isn't looking to honor any tradition, and they won't be toasting the names of any of the purported inventors of the LIT or any other cocktail. a person who orders a LIT is looking to get results--ifr you know what i mean-- and get them on a time schedule. if the person wanted to experience great drink craftsmanship s/he would have ordered something "early classic"--not involving mixing gin and vodka. hand-infused and hand-muddled, something that would take five minutes to "craft", im sure ;-P

                                                                  now if someone were to streamline, & use the industry standard recipe, cited by myself and several others-- they could make a LIT, ice to garnish, in less than 10 seconds-- *and* be set up to finish a dozen other cocktails on the same ticket with no waste. and imho there is really very little reason to spend any more time building a LIT than a rum & coke. make it serve it, ring it and get on with your other 14 orders, because folks are waiting, money in hand.

                                                                  in advance of your snarky follow-up comments about my somehow failing in my craft because i've served this drink to thousands of people, sans tequila, with no ill effects-- indeed, i've paid my rent very well, thank you. . . one simple thought: outside of a few craft bars, speed *does* matter. a bartender that is able to ring $2400 in the two busiest hours of friday night rush and saturday night rush is going to be much more valuable to his/her employer than one who can only ring $600. the faster bartender will also make more money and, make. more. customers. happy. and they will come back. they will buy more, drink more, and tip more. they don't give a rat's ass about where the jamaican ten speed, the white witch, or the vulgar boatman originated. they won't be impressed with a ten-minute lecture on same. they just want their *drink*, and to get back to the show/date/friends/dance floor, & not to be condescended to because they had the audacity to order *sin of sins* a vodka martini, or worse.

                                                                  1. re: soupkitten

                                                                    I've been following this thread for a while now. Pretty strong opinions here.

                                                                    I'm just curious how a conversation about what's in a Long Island turned into a speed contest? I make LIs with tequila- is that really going to cause me to go from $2400 in sales to $600? You're implying bartenders who use tequila in LIs are 75% slower than bartenders who don't.

                                                                    I bet there are bartenders out there who are even faster than you AND put tequila in their Long Island Iced Teas. Gasp! :)

                                                                    1. re: invinotheresverde

                                                                      heh. i bet there is someone faster. there is always someone faster/smarter/prettier/younger/fill in the blank, right? ;-P you have a point of course & i welcome another professional perspective.

                                                                      i was offering one reason why a "speed" bartender would use a different recipe than a "craft" bartender.

                                                                      don't get me wrong, """some of my best friends are craft bartenders, and i tip the *&%$ out of them for that privilege.""" :) seriously, though. someone needs to be making the homemade limoncello--long live the craft bartender. craft bts: recognize that your counterpart, the "speed bartender" is also essential, and not necessarily "the enemy."

                                                                      --the idea that there is really some sort of "bible" reference for all drink recipes, and that the (alleged) original recipes are never to be altered or deviated from, for any reason (even if the "original creator/inventor" eventually changes his/her own recipe), i just kind of find that galling. drink recipes are not set in stone tablets somewhere, and they *do* change. look at our old, classic friend, the cosmopolitan. this drink is not the same, and never will be, post-the great rise of the call, hi-call, premium, super-premium, etc. customers who order this cocktail don't want well vodka and triple sec. in a "craft" bar setting they want premium vodka and cointreau. they also expect their bartender to sport a handlebar mustache, :) to hear "the entertainer" piped into the restroom, :) and to pay and tip extra for the schtick. once again, all respect to the craft establishment, let it live forever.-- in the nightclub across the street though, they want this very same cocktail to contain citrus vodka, lime and splash of cranberry, period, and they want it within 2 minutes, including glass chilling and cash transaction (bump it to 3 minutes for cc payment). drink recipes *do* change as new products become available and more widely distributed. so let's say a bt doesn't have tia maria available and so he reaches for kahlua-- shoot him for inauthenticity, cries the craft bartender! as far as the customer goes, though, who really cares? in the real world, bartenders need to serve drinks, not give extended theses on why "no serious cocktail buff should ever substitute one liquor for another, or accept the existence of the following: vodka martinis, infused/flavored vodkas, pucker schnapps, jagermeister, cognac mixed with cola, santinista shots. . ." ugh. puhleeze. all of these products now exist, all of them can be used to create commerce, business, money, *tips*, what have you-- and a person isn't a cretinous subhuman because she orders a round of scooby snacks for all of her girlfriends at the batchelorette party. she's your patron. your customer. she's *handing* you fifty bucks. you are obligated to serve her (be both nice and kind to her, successfully fulfill her expectation, generously host her, serve her the drink she wants, & not the recipe from your obscure 1964 out-of-print, outdated drink-dork manual). at no time should you condescend to her or any other customer whom you are paid to serve, and you don't get to lecture her without her open consent! grrr! by my reckoning, the craft bartenders are currently doing more harm than good for historical cocktail craftsmanship, because of their perceived rigid thinking, dogmatic adherence to outdated recipes, and condescending attitudes! as someone who worked during the last year of biz, at one of the last places in my city that offered old-fashioned, trader vic's era tiki drinks and "ladie's cocktails" like golden cadillacs, pink squirrels, brandy alexanders, etc, i'm a little saddened that these cocktails (and creme de cacao:)) have all, so easily, become obsolete. and. . . i'm also a little happy to never have to see that service station with its four blenders, and the waitresses screeching "HONEY, where's my blue hawaiian?!!!!". . . ever. again. (this place first opened in 1919 and closed 12 years ago.) & btw i mixed LITs there, *horrors* :) in five gallon soda kegs, with 1.75 liter plastic well liquor bottles, and sour mix (we didn't add cola until service). and we served them on tap, dispensed into fishbowl glasses. the consumption record for LITs continues to be held by two middle aged caucasian mattress salesmen (who knew?). also btw this bar/nightclub, and the six others i was employed by-- all used the simplified/industry standard LIT recipe, sans tequila. the resulting concoction was neutral, and could be made into any of the mentioned variations of LIT without individual hand mixing or waste (arguably, very arguably it seems, positive attributes!). the house signature tiki drink, a rum-based punch, dubbed "the wanderer," and regionally famous, was also on tap. i used to mix that in the same soda kegs in 30 gal batches as well.

                                                                      *sigh.* & now a relatively boring meditation on bar management-- sorry, no disrespect meant, but i can't remember how old you are, Invino-- do you remember reading about, or do you recall, that through the early nineteen eighties, that bars stocked well vodka, well gin, well rum, 3 sec, and well whiskey? in addition though, they also used to stock: well brandy, well bourbon, well scotch, and well tequila. it was not uncommon for folks out on the town to order a "gin martini"-- and they meant a martini made out of *well gin*! calls, hi-calls, premiums, super-premiums, and super-hi-premiums simply weren't ordered & consumed in the sort of knee-jerk way they are today. many of the products that are now considered bar essentials (example: citrus vodka) were not there behind the bar, in 1985, at all. middle aged dudes would order "scotch on the rocks" and-- get this-- the bt would fill a glass with ice, pull a bottle of "well scotch" up from his left knee area, and pour a shot of this disreputable liquor for the customer. or maybe the lq was not so disreputable, at least in those days?

                                                                      anyway-- post 1987, of course, bar scotch, bar bourbon, bar tequila, and bar brandy were phased out. if a dude comes up to the bar and orders "scotch on the rocks" nowadays, his options begin with dewar's and cutty and go up. . . and up. . . and up.

                                                                      bar vodka, gin, and rum still exist because there are still orders for these well spirits, and drinks like "vodka cranberry, gin & tonic, rum & coke." these lowest-priced spirits can justify the very valuable real estate they occupy, front & center in the well, because they are *used*-- used frequently. i'm going to make the qualified statement that at least in my neck of the woods, *no way* can anybody justify the existence of well brandy (it's cb & better, folks), or well bourbon (jim beam is the bottom, and then it's up to maker's and booker's and all the rest), or well tequila (cuervo gold is the baseline) in the well/rail anymore. we need this space for the premiums and superpremiums that people actually order, and it makes no sense to maintain two cases of the same liquor, & have the business' capital tied up in them while they last twice as long. . . better to have one case of the premium liquor and go through it quickly at a higher profit. meanwhile, culturally: the decline and fall of big hair corresponded to a decline in routine orders for tequila sunrises and tequila sunsets-- why not drop the seldom used well tequila, & use the real estate for something like bacardi or stoli, and have those tequila-based cocktails bumped up a couple of levels to cuervo sunrise, cuervo sunset. bone basic bar management principles would state that higher average ticket equals higher profit for the establishment. follow me? or (probably, sheesh) tmi for most folks?

                                                                      in the real world, while wiping down the bottles at the end of the night, certain questions come to mind: *should* a bt, in this case (LIT recipe, with no well tequila present for the past ten years, nor lime green leisure suits, nor pink squirrels), be adding a premium lq to the well lqs, but charging same LIT price? is it an overpour? a drink spike? if so, is the establishment liable for potential traffic accidents or even date rapes? should the owner/bar manager fire a bartender who adds a fourth major liquor to a potentially very intoxicating drink? again, what's the point of adding a fourth/fifth highly intoxicating liquor to an already highly intoxicating drink, when a relatively simple mix of vodka,gin, rum, 3sec, tastes perfectly correct and serves the same purpose? unless you want to invite waste/overpour/liability/overconsumption/ethical issues? does an establishment like a large nightclub give free reign to bts to pour whatever-- and bt 1 uses industry standard vod/gin/rum/3sec recipe, bt 2 uses vod/gin/rum/3sec/tq, and bt 3 uses vod/gin/rum/3sec/tq/absinthe?!? & the unsuspecting patron unknowingly orders a LIT from each bt, thinking s/he's getting at most a double shot of mixed liquors each time, but is in fact is consuming a highly alcoholic smorgasboard of mixed spirits? do we really believe that folks can indiscriminately mix scads of liquors and not become at the least very ill or at the worst very impaired? given these concerns: why would a bt not even bother to *taste* a vod/gin/rum/3sec long island iced tea, before rejecting the recipe outright, simply because it doesn't match the gold medal stamped barcraftsman international standard primo fini old testament olde tyme pre-prohibition cocke-taile guide encyclopedia volumes I, II, and III, signed by original bartender incarnate, in 1911, of course. . .

                                                                      as stated, any rational arguments are encouraged. thoughts? fave pink squirrel recipe variations? pricing breakdown for LIT containing 4 lq vs. LIT variations containing 5/lqs, calls (example georgia tea), 5 lq superpremium variations (example purple rain)? or should we be giving the (more intoxicating) variations away for the same price of the regular LIT? --i can't help but notice that nobody's addressed this basic financial bar management issue yet. am i the only one who's not only sold LITs to folks, but the LIT variations as well? perhaps folks can answer: what "level" is an LIT at your bar? what "level" is a georgia tea, for example? what other cocktails/liquors/cordials are at the same "level" as these drinks? how do you make sense of the price of the drink vis a vis the alcohol content/recipe of the drink? based on the price and value added content of a LIT, is this drink a good value for the customer? or is this drink, and/or other post ww II-1970s cocktails actually huge ripoffs for the consumer? is it even worth spending time and energy thinking about? should LITs, hurricanes, etc be outlawed outside of new orleans city limits, and for consumers under the age of 25? tia.

                                                                      1. re: soupkitten

                                                                        Fairly entertaining to read but it doesn't change the fact that no legitimate recipe has been posted showing a LIT without tequila in it.

                                                                        1. re: soupkitten

                                                                          I don't think anybody's arguing against the existence of bars that seek to maximize profits while simultaneously satisfying large crowds of people who are primarily focused on getting drunk. Nor do I think that many people here would begrudge such an establishment their recipe alterations.

                                                                          But this is chowhound, no? Members across the boards are (at times militantly) focused on quality and authenticity. If someone asks for a burger recipe, they're likely not looking for the McDonald's method.

                                                                          An overwhelming amount of evidence points to the existence of tequila in the original (and still widely accepted) Long Island Iced Tea recipe. If I were going to make one at home, I would want to include tequila, despite the effect on my bottom line.

                                                                          1. re: big o

                                                                            and that's fine! as i said, the tequila recipe is great for patio dabblers! all it takes is to pour equal amounts of liquors into a cooler dispenser, or pretty crystal glass pitchers, or flowerpots, or buckets. do whatever you like at home. presumably if auntie margot has too many LITs, a home host can push some heavy apps on her, or get her some air, or confiscate her car keys.

                                                                            not so in the context of a professional bt serving a patron. there a variety of reasons why a pro will choose to make this drink differently.

                                                                            your implying that a drink containing bar/well pours of vod/rum/gin/3sec is a low quality, inferior, low class drink--- but adding a shot of sauza to it! that makes it classy!---um, that's interesting. :) fogive me if i just don't buy it.

                                                                            and then the misconception that speed of execution is incompatible with quality. have you ever seen a really great restaurant grill specialist work a 4x5 steak station grill at a fine steakhouse at 8:30 on a friday night, when the entire surface is solid filets? a little scary (in a thrilling way) to realize it's not hundreds of dollars but thousands of dollars of meat being cooked at the same time. despite the fact that the cook only spends a few seconds on any individual steak, everything that comes off of that station is perfectly cooked, and the cook knows exactly where everything is in terms of doneness, not a single fine steak is burned or wasted or in any way neglected. are you saying that the dude who can cook four great steaks on his patio is a better craftsman and a better cook than this guy because of the fact that his undivided attention is on those 4 steaks for an hour? do you think the patio cook could get thrown on the steakhouse grill station and function? he wouldn't last 2 minutes! it's a whole other level of skill we are talking about. the patio grill dude doesn't get to call the fine dining steakhouse cook a tawdry hack because the cook serves thousands of dollars of meat a night. it's my experience on chowhound that the little independent diner with the insane breakfast cook gets its props along with the 12 table fine dining restaurant.

                                                                            not everything that is made fast is a shoddy product (have you seen skilled bakers or noodle pullers work?), not everything that takes forever to make is well-crafted-- in fact sometimes it's a pretty serious thing, when it's taking forever to get what you ordered. people recognize that it's a bad sign when it takes 20 minutes for a salad, for example, to be served in a restaurant. do people wait around 40 minutes for a burger? an hour and a half for a plate of food for lunch? sometimes, when it takes a little while for you (the customer) to receive what you ordered, it's because you're getting something really special. sometimes it's because the place is very busy, or something back there behind the double doors is terribly wrong. occasionally, it's because whomever is executing the item you ordered is incompetent. hopefully they're swiftly shown they need another line of work.

                                                                            1. re: soupkitten

                                                                              "and that's fine! as i said, the tequila recipe is great for patio dabblers!"

                                                                              So a serious, professional bartender would never put tequila in a Long Island Iced Tea?

                                                                              1. re: invinotheresverde

                                                                                i suppose a serious professional bt could & maybe would put tq in a LIT. but i have stated two very, very good reasons s/he would not: 1. speed, 2. liability/concern for patron's safety & well-being(puke, brawling, date rape, remember?). these should pretty much be self explanatory. it may be another thing entirely at a tiny establishment. in any place large enough to have more than one bartender, it's a good idea for everyone to be working off of the same drink recipes-- it just gets messy otherwise. well i have worked at places where there is up to 4 different bts with different SOB recipes-- that wasn't the end of the world-- but LIT is ordered *much* more often & should be a standard house recipe imo-- tq or no tq, but bt #1 should not be pouring v/g/r/3sc, while bt #2 is pouring v/g/r/3sc/tq across the way. to me, that situation would be in the gray drink spiking area, which i take very seriously. i think most folks think drink spiking is wrong, i sure hope there is no big argument on that.

                                                                                the bar management issues about not adding a 5th lq to LITs are the easiest to grasp, i think. if you don't have tq in your house LIT, you don't need to *buy* that case of sauza. you don't need to store it, schlep it, clean it, inventory it, get ticked off when somebody drops & breaks it-- don't monkey around with that stuff at all, and a premium liquor can occupy its space and it's a better use of everybody's time & money. seems like a no brainer (?)

                                                                                out of curiosity for all the tq adding bts out there-- has any customer ever complained? i can think of many occasions when customers, usually from out of town (coming from chicago especially) will order LIT only after making sure specifically that there is no tq in the house recipe, usually making some sort of borderline disparaging comment about that recipe (with tq) is a different region's thing and they definitely don't want it. . . so there are certainly people who absolutely prefer the 4 lq formula to the 5 lq formula.

                                                                                1. re: soupkitten

                                                                                  1. If speed is a concern, why put gin in the drink? Or vodka? Why not just make the drink with rum? One extra bottle, probably pulled from the speed rack, is barely going to make a modicum of difference.

                                                                                  2. It's quite possible to have a stronger drink with four liquors in it than five, unless everyone is using a jigger (which I doubt you are, since you're all about speed). Putting tequila in a LI doesn't have to make it stronger, as long as the other liquors are modified down. It simply makes it correct.

                                                                                  As a former bar manager, you need to have a low-end teqila in the house anyhow. Many people, even when prompted, don't care about 100% agave in thier margaritas, so the Cuervo/Sauza/CrapBrand has to be purchased anyhow.

                                                                                  No, no one's ever specifically asked for a LI without tequila. In New England, at least, it's SOP.

                                                                                  1. re: invinotheresverde

                                                                                    "1. If speed is a concern, why put gin in the drink? Or vodka? Why not just make the drink with rum? One extra bottle, probably pulled from the speed rack, is barely going to make a modicum of difference.

                                                                                    2. It's quite possible to have a stronger drink with four liquors in it than five, unless everyone is using a jigger (which I doubt you are, since you're all about speed). Putting tequila in a LI doesn't have to make it stronger, as long as the other liquors are modified down. It simply makes it correct."

                                                                                    It's so obvious that I don't understand how anyone couldn't see that.

                                                                                    1. re: white light

                                                                                      Are you agreeing or disagreeing with me?

                                                                                        1. re: white light

                                                                                          Sometimes hard to fully understand here (especially when doped up on codeine cough syrup for stupid bronchitis!).

                                                                                          1. re: invinotheresverde

                                                                                            2. It's quite possible to have a stronger drink with four liquors in it than five, unless everyone is using a jigger (which I doubt you are, since you're all about speed). Putting tequila in a LI doesn't have to make it stronger, as long as the other liquors are modified down. It simply makes it correct.

                                                                                            come on, Invino. you know this. must be the codeine talking here.

                                                                                            cocktail recipes are in ounces. ounces are broken down into quarters. bartenders work in point-five ounces, point-seven-five ounces, one ounce, one-point two-five, one-point five, two ounces, etc. this is *really* basic stuff. does your jigger have it broken down into tenths of an ounce? probably not, right? didn't think so.

                                                                                            look, we're compatriots here, let me stand behind the bar with you and watch you pour a 5 lq LIT containing 4 oz total liquor. oh wait, you want to have it be 3 oz total liquor because of your barware size, okay let's do it that way. let's start with the vodka, you've got your jigger, okay, you think that's point-eight ounces of liquor in there? good. oh, oops what was i thinking, because for a 3 oz LIT it would just be point-six, not point-eight-- that would be for a 4oz, 5lq LIT. oh sorry, am i distracting you? because who are we trying to kid, Invino, it's a *bar*-- people are coming and going and trying to get your attention like that guy who just sat down, yep, smile and nod and make sure he gets the big nonverbal "i'll be right with you." did you already pour the gin? did i miss that? you poured it? you sure? because the drink might not taste right without it. i wonder if it would taste worse with double gin or no gin at all. okay you've got your internationally correct tequila? oh look, that new cocktail server just *totally* snagged the wrong beer from the wait station, somebody catch her before she gets to the table!

                                                                                            is that the drink? is it done? are you sure? does it smell right? okay, shake it up in the shaker, that's what bartenders do, right? the extra time it takes to shake this drink is how people know they're getting something special, right? pour it out, garnish it, leave it in the drink station for the cocktail server. . . okay, there it goes to table four, only took us three and a half minutes to make it. . . are you sure your pour was right on, though? do you at least see how mistakes can happen? *could,* totally theoretically of course, happen? are you *sure* you just didn't pour that sweet young thing at table four a blackout?

                                                                                            1. re: soupkitten

                                                                                              If you're all about speed and the bottom line, why are you measuring everything with a jigger?

                                                                                              1. re: white light

                                                                                                well i obviously *don't* use a jigger. :) my point all along has been that a 5 lq LIT is much more applicable to mixing in large batches and pouring out of a pitcher or a hose than into individual cocktail glasses, served to *one* person, consumed by *one* person. i am asking Invino to give me a practical, real world demonstration on just how she would be able to adjust the lq amount in a 5 lq LIT with any degree of accuracy, in a *bar.* a bar that's loud, crowded, dark, with the music thumpin and a ton of distractions. . .

                                                                                                a tenth of an ounce is pretty small. pretty easy to overpour that, especially if you are fiddling around with your jigger and your shaker and your five bottles of liquor plus your mixer. if you overpour 5 liquors by .1 oz, that's a half a shot of lq. if you overpour 5 liquors by .2 oz, that's a whole extra shot. i shouldn't have to say this, but at this point on this thread i really feel like i have to. *alcohol is a controlled substance.* not only is it expensive to waste, it incrementally raises people's blood alcohol level until they become impaired. if they become very impaired, it can be dangerous. duh! so if the kids on the dance floor think that their cocktails are 3 oz of mixed liquors but they're actually 4 oz, or they think they're 4 oz drinks that in actuality are closer to 5. . .but they're so smooth and easy to drink on a hot day while you're dancing. . . what do you think happens to these kids after a few of these drinks?

                                                                                                there's a patio version of this drink. and there's one the pros use.

                                                                                                1. re: soupkitten

                                                                                                  We just happened to have one of our busiest nights ever at work last night. A ticket with two Long Islands came up and I thought of you. Half an ounce each of vodka, rum, gin, tequila, triple sec, 3/4 ounce each of lemon juice and simple syrup went into the shaker, it got a mighty shake (about 15 seconds), poured into the glass, and topped off with Coke. The difference? Three seconds. Sure, it's faster to make it by leaving out an ingredient, but we don't. Why? You paid for 2-1/2 ounces of booze, and gosh darn it, I'm going to get you 2-1/2 ounces of booze!

                                                                                                  We jigger *everything*, mostly because we like the drinks to come out right. There are a couple of drinks in our canon of specialty drinks that are very precise. The first one that comes to mind involves dark rum, sloe gin, and allspice syrup, among other things; as much as 1/4 ounce variance in any particular ingredient completely ruins the drink. On the other hand, get everything spot-on and it's a heavenly potion. Easier control of liquor costs is a secondary benefit.

                                                                                                  But boy, is this thread ever going farther off-topic at this point.

                                                                                                  1. re: soupkitten

                                                                                                    and i still have yet to see you actually reference one these "pros" you keep talking about, while others have shown sources from "pros" who use tequila

                                                                                                    1. re: thew

                                                                                                      i beg your pardon, Thew, but what's the point?

                                                                                                      look-- you folks aren't interested in learning any new techniques/proficiencies-- heck, nobody will even go out on a limb and sample one taste of a cocktail made with a different recipe than the one in their own favored "drink bible." apparently a drink that contains the five sacred elements but is watered down beyond all recognition is preferable to a good drink that's quick to pour, mathematically perfect, and satisfying to the customer. despite its obvious advantages, the 4 lq LIT, and the bts who pour this cocktail, and the customers who consume it, have all been repeatedly disparaged and ghettoized by folks on this thread, who insist on browbeating everyone with a different pov into submission with their gilded hardcover mr. boston's. . .

                                                                                                      so my listing 50 bts who ***actually pour drinks and serve them to real live customers,*** and who use the 4 lq LIT-- would only cause you to smugly respond that you don't know any of those people, if they are such great bartenders how come they haven't written a definitive drink bible, etc.

                                                                                                      as for me, i'm frightened for the future of any craft or discipline-- when the dilettantes believe they can learn everything they need to know from books, and can therefore dismiss basic training and techniques from long-time craftspeople who may bring in other elements and stylistic techniques from other regions or disciplines. ime, if a craft becomes inflexible, new discoveries stop happening, and the craft gets stuck. i learned bartending from *people,* not books written by folks with soft hands. if i witnessed a bt use a superior technique to the one i was using at that time, i found a way to incorporate that technique into my own style-- it takes actual work to do this-- lots of real world repetition as you make the same drink over and over and over again. unsurprisingly, i don't have many bartending books of the "cocktails 101" variety, which all repeat the same recipes over and over again, though i do buy older cocktail books, precisely because i'm very interested in the flexibility and evolution of drink recipes. there are completely different schools of thought about what a "suffering bastard" is composed of, for example. if someone were to ask me what was in that drink, i'd respond that it has everything to do with where you are in the world, what kind of bar you're in, & who your bartender is. after a certain point, the craft, & the drinks, have to speak for themselves.

                                                                                                2. re: soupkitten

                                                                                                  We use 0.75 ounces of each of the five liquors (measured with a jigger), making for 3.75 ounce drink. It fits our glassware quite nicely.

                                                                                                  I can make the Long Island in about 15 seconds, with everything perfectly measured out and balanced.

                                                                                                  Why are you bringing up everything else that's going on in a fictional bar? Once you've bartended for a while (or years, in my case), you learn to focus on the task at hand. I'm LESS likely to over-pour a drink because they're all measured. You're implying that I'm a bad bartender, which isn't cool.

                                                                                                  Dude, you use a different recipe than most highly regarded professionals. That's cool. Use whichever recipe you like. Just don't say I can't do my job well because I prefer the traditional recipe.

                                                                                                  1. re: invinotheresverde

                                                                                                    thanks to both Invino and JK for getting back. Invino i am sorry you took offense. i didn't mean to imply you were a bad bt. i mainly wanted to demonstrate to folks that haven't tended bar that it isn't really like doing the job at home at all, and that some methods that work at home don't work in practice, and that *always,* a pro bartender has to be sure about the accuracy of the amt of alcohol s/he is selling/serving, and the welfare of the customers. i reread my post and i can see how you were offended, which again was not my intent at all. sorry, again.

                                                                                                    it's interesting to me that we may be talking about jigger bars vs free pour bars here. thanks for taking me behind your *actual* bars and letting me see how you do things. i really *like* watching bts work.

                                                                                                    agree with JK that the customer should always get the amount of booze they paid for. i admit that i'm a little shocked to learn that you actually use that .5 oz recipe, for a total of just 2.5 oz total lq in the cocktail (and the orgeat sounds good btw). i've poured this cocktail as a 3 oz total lq and a 4 oz total lq, (depending on establishment & barware) so Invino's version would be more similar, alcohol-wise. i am wondering how much alcohol is in any of the specialty cocktails you make there? also how much alcohol you would put in a regular simple cocktail (rum & coke). places i've worked, the LIT pretty much runs at double price of a simple cocktail--if rum & coke is $4, LIT will be $8. the alcohol content will also be double-- regular shot in mixed drink is 1.5 oz=LIT is 3 oz, reg shot 2 oz, LIT=4 oz. though a regular "double" drink such as a double rum & coke will be cheaper than the LIT.

                                                                                                    we obviously disagree on the use of jiggers but i can sure get over that.

                                                                                                    1. re: soupkitten

                                                                                                      With a little practice, one can get pretty dang accurate with quick pours.

                                                                                                      1. re: Alcachofa

                                                                                                        With a little practice, one can get pretty dang accurate with quick pours.

                                                                                                        agreed 100%! there is absolutely another way to pour, w/o using jiggers. a bartender who doesn't use jiggers can be wicked accurate *and* wicked fast.

                                                                                                        like learning a musical instrument, or learning kung fu, it starts with simple, boring, annoying exercises, but the results pay off in the long run. the bt learns to pour without a jigger by thinking about an ounce in terms of *time* rather than volume. using a bottle equipped with a speed/quick pour, pour one liquor into a one oz jigger, taking note of the *time* it takes for the alcohol to fill the jigger. repeat. this time, count to four while you pour. "one mississippi, two mississippi," "one hooligan, two hooligan"-- whatever works. repeat again and again (maybe you want to be using an empty bottle filled with water, not booze, as you practice), until your count to four is exactly on with pouring an ounce. now pour into a glass. a different sized glass. a flower pot. a soup kettle. pour the liquid back into your jigger to make sure your count is still accurate. now get a real bottle of booze, fill a cup with ice, and pour the liquor while counting. same amount of booze, no jigger.

                                                                                                        once you have internalized, and become intimately aware of what an ounce is, you've freed up both of your hands to be pouring at the same time. pour a 1 oz rum and coke: pour the rum (count to four) *while* your off hand pours coke into the glass. now pour a 1.5 oz rum & coke. do you see how 1 count (one mississippi)= a quarter oz? you can now pour however much you like of any liquor, and effortlessly expand drink recipes made in a shaker. you can move fluently between multiple drink orders. if you ever develop your own drink recipes, you can be sure of what you poured, incrementally tweak it, and be able to repeat it again. when you know what an ounce is and have internalized your count--you do it silently :) ---you have freed yourself of the jigger forever.

                                                                                                        it's like in the movie, when dude's trying to blow up the death star, and he's got all his 1978 space age targeting paraphernalia going on, and the old jedi goes "use the force. . . let go!"

                                                                                                        see if you can let go of everything you *think* you need in order to pour this drink, so that you can *actually* pour the drink. let go of the flash cards and drink manuals and jiggers and shakers.

                                                                                                        fill a glass with ice.
                                                                                                        now pretend you're waving at spock. you know, hold your hand with your first two fingers together and your second two fingers together. now do the same with your other hand. standing at the well, with your spock hands palm up, put the neck of the vodka bottle between your thumb and first finger. put the neck of the gin bottle in the other space of your right hand. put the neck of the rum bottle between your left thumb and first finger, and the triple sec bottle in the other space of your left hand.
                                                                                                        okay. what we're going to do, is pop all four bottles up about four inches, to clear the sides of the well, and in a smooth, fluid movement, we're going to bring up all four bottles in shallow arcs along our sides, and invert them over our glass of ice. we're going to pour four shots of liquor, all at the same time. use your fingertips to control and direct the liquor flow once the bottles are inverted. okay are you ready? go! are you counting? one, two, three, four, and bring the bottles back to their correct positions in the well, and release them, and grab the soda gun with your left hand & the still sour with your right, and top the glass off, and return the gun and still sour, grab a straw from the bar caddy to your right with your right hand, and a lemon wedge garnish with your left, and put the straw in the drink, using your free right hand to cup around the lemon wedge as your left hand squeezes it into the top of the glass. hand the finished LIT to your customer, smile, thank him and turn to the register with his payment. you have made a LIT in seven seconds! :)

                                                                                  2. re: soupkitten

                                                                                    You're very strongly defending something that nobody is attacking.

                                                                                    The fact that I'm not personally interested in the streamlined version of a well-established drink is not a criticism of: speed bartenders, bar owners who want to make money, bar patrons who enjoy the altered beverage, or steakhouse grill specialists.

                                                                                    We're discussing the drink's recipe. Not the best way to handle that recipe in a busy bar.

                                                                                    1. re: big o

                                                                                      sorry, was i supposed to read that mcdonald's jab as a compliment?

                                                                                      why wouldn't you be interested in tasting a different version of a drink? are you saying that you wouldn't sample a flight of craft beers because you like to drink *insert your favorite beer here*? you would be uninterested in trying rye whiskey because you're a scotch guy? at some point in your life you settle on *either* grain *or* potato vodka and never deviate for the rest of your life? you eat *only* your mother's spaghetti and meatballs and assert that anyone else's recipe for spaghetti and meatballs must be inferior and uninteresting?

                                                                                      "the drink is thus and ever shall be because it says so in my book that's in my pocket that i consult before i do anything" may be a good reason for how one makes the cocktail for the very first time on one's patio--great. but i don't think that what *any* book says is a good justification for how the drink is served in the real world. lots of old, venerable bar guides tell you to add whole eggs to cocktails, or light them on fire. nowadays that's maybe not such a stellar idea. bars are not time vacuums-- there are drink trends and new products and drink recipes come and go and hey somebody dropped off too much lemongrass to the kitchen and let's infuse some liquor with it-- oh, uh. . . no that's not olde tymie enough, let's skip the lemongrass infused vodka because it involves trying something new and i might like it so therefore it must be bad, and i draw a firm line that if a product was developed after 1963 then i won't ingest it. . . sorry, but anti-curious rigid thinkers whose palates closed thirty years ago are no better for the bar world than they are for the restaurant world. like your mom said: just try it, you don't have to like it.

                                                                                      okay the arguments, pro tequila in LIT, seem to be
                                                                                      1. it says so in my book, screw public safety or any other practical concerns, let's all get likkered up
                                                                                      2. some old guy who says he invented the drink will magically know if someone makes the drink any differently than he did the very first time, 40 years later and two thousand miles away, and he's going to be pissed off or very offended, and there will be consequences
                                                                                      3. complication is better than simplicity: it takes longer to dink around with 7 ingredients than it does with 6 therefore anything with 7 ingredients must be better than anything with 6.

                                                                                      thanks for being honest and saying you have no interest in a 4 lq LIT. i just see no way that you can get on a high horse about it unless you bother to compare the recipes side by side. or if we wanted to be fair about it, folks could mix up one 5 lq pitcher and 1 4 lq pitcher, relax on the patio and ask their guests, who don't have any idea about this conversation, which version they prefer. if someone can actually give me a description of the flavor sensations they experienced with 5lqLIT, but didn't get with 4lqLIT, i'd be very grateful. screw everyone's textbooks and flashcards, it's time to go to the country and speak the language. let's talk about the drink, after all: it lives in the glass and dies on the page.

                                                                                      1. re: soupkitten

                                                                                        Trust me, indifference towards the cut-back version of a goofy frat-boy drink does not indicate a lack of interest in culinary adventure. There are better ways to spend your time than sampling money-saving variations of the Long Island Iced Tea.

                                                                                        I don't think there's much else to argue here. The overwhelmingly-accepted recipe for a Long Island Iced Tea includes tequila. Your version doesn't. Voila.

                                                                            2. re: soupkitten

                                                                              I work in a different kind of bar. People come in to relax. I don't make them happy by getting their drinks out with lightning speed, I make them happy by entertaining them. There are eighty specialty drinks on the menu, many of which have more ingredients than the Long Island. For us, a simple drink is 2 ounces of orange juice, an ounce of lemon juice, half an ounce of orgeat syrup, 2 ounces of light rum, and an ounce of brandy, with both crushed AND cubed ice, served in a glass bowl and garnished with a flower. If I don't sell the hell out of the drink by giving people a story with their drink, I end up with a 15 percent tip instead of 25.

                                                                              1. re: JK Grence the Cosmic Jester

                                                                                hey, i totally love and celebrate the fact that there are different types of bars, it would be boring if they were all the same. bts with different styles are needed to man the stations. if we can tout bt x's encyclopedic drink knowledge and bt y's wonderful new wave hand crafted cocktails made with hand infused spirits, why is bt z, who's just really incredibly fast and keeps the lq flowing and the doors of the establishment open, seen as a shoddy workman? why is the bt who has a high level of skill (speed) disparaged as akin to a mcdonald's employee and a shortcutting hack? seriously, what's with the 'tude?

                                                                      2. re: jpc8015

                                                                        it isn't like i drink them, myself. but more power to those who do. as long as they are enjoying it. )maybe they like the botanicals of gin, mixed with rum. I don;t like ketchup on my hot dog, but if you want to mix ketchup and mustard on yours should i post a polemic about how mixing the two doesn't make sense?)
                                                                        but i hate when people argue about things being necessary - especially on a site like this, that is all about the glory of variation and excess. eating is necessary. eating like a chowhound is not.

                                                                        and a "real" cocktail? what does that mean? one that existed in the garden of eden before adam? all cocktails are invented things.

                                                                        1. re: thew

                                                                          so am i reading you wrong, or did you completely reverse your opinion?

                                                                          i'm still willing to show how to make a LIT in 7 seconds, if anyone is interested. it takes a little practice, a little muscle memory. . . a lot like doing repeated scales on a musical instrument, or tai chi-- because of the seamless flow and lack of wasted movement. like, uh, zen, i guess.

                                                                          1. re: soupkitten

                                                                            i think you are reading me wrong, as my opinion stands - LIIT have tequila in them.

                                                                    2. re: soupkitten

                                                                      "people tend to forget that tequila is only very recently trendy & has only become ubiquitous in bars nationwide post 1989 or so."

                                                                      You just basically blew any credibility you might have had for the remainder of your very long posts with this gaff. Where are you from??? I remember doing tequila shots in college in the *early* '80s, and even then, it wasn't like "ooo, what is this strange beverage someone from Texas or Southern California brought with them". It was "Hey tequila!" It was a very well known, commonplace booze already by then.

                                                                      I just remembered something else. Two crappy songs ("Margaritaville" and "Tequila Sunrise") featuring tequila were very popular in the 70s.

                                                                      1. re: soupkitten

                                                                        is tequila trendy? oh dear, i hope so, because I'd like the price to come down soon.

                                            1. they often omit the triple sec and go with vodka, gin, tequila, and rum.

                                              it's a go to for getting drunk quickly but also relatively low in calories for the alcohol if they're easy on the sweet&sour.

                                              1 Reply
                                              1. re: luniz

                                                The Long Island Ice Tea is a person!

                                                Specificly an 18 year-old Long Island guy who went into New York in the 70's to visit gay bars.

                                                The drink was invented to get shy guys to consent to instant sex.

                                                Soon all of the "weekend warrior" 18 year-ols were known as "Long Island Ice Teas."

                                                I grew up in Long Island in the 70's and know of what I speak!

                                              2. i believe tequila was in the original recipe, as the recipe was "all the white liquors behind the bar"

                                                2 Replies
                                                1. re: thew

                                                  Wouldn't that include white creme de menthe? White creme de cacao? Rumpleminze?

                                                  1. re: jpc8015

                                                    I think the better way to say it would be "All the white liquors in the rail". In fact, the speed rail is often organized to expedite the making of a Long Island Iced Tea with all five alcohol ingredients right next to each other. Of the most commonly ordered drinks the Long Island is one of the most complex (about the only other time you'll see a cocktail with eight ingredients is TGI Friday's or a tiki bar), so speed is of the essence when making it.

                                                2. I'm wondering how you could drink this concoction and not detect the alcohol in it? It seems pretty potent. I'm not a fan of these sorts of "get you wasted" drinks, but I can't imagine tasting this and not realizing it is chock full of booze.

                                                  1 Reply
                                                  1. re: ed1066

                                                    I was wondering the same thing when reading the OP. I remember ordering these back in the day (the 80's) when everybody had a 2 for 1 happy hour. One was enough, 2 was just silly.
                                                    On a side note, in college I ran into a friend at a bar drinking one, I asked , "Why are you drinking that?"
                                                    His response:
                                                    "I want to fall down"
                                                    That pretty much sums it up.

                                                  2. Here's a website that was set up by the inventor of the Long Island Iced Tea -- his recipe is about a quarter of the way down the page: www.liicetea.com

                                                    1. So many variations out there now or has the name changed? I have seen the Long Beach iced tea as opposed to the Long Island Iced Tea. Growing up In CT now living in the United Kingdom i will forever remember the Long Island iced tea. Seemed to be one of those cocktails that really caught on with the college crowd as well especially in my area.

                                                      1. This is getting pretty tangential, not to mention unfriendly, so we're going to lock it now.