This is a Glass of Trouble | How to Drink - vTomb

This is a Glass of Trouble | How to Drink

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Today I tackle the Long Island Iced Tea, or maybe it tackles me?


This week I tackle the legendary Long Island Iced Tea! Created in the 70's by bartender Bob "Rosebud" Butt for a cocktail contest hosted by Oak Beach Inn. The version I'm presenting here is slightly rebalanced by Jeffrey Morgenthaler but goes down just as easy as the original. And that's kinda of the point with this drink, it's a basically unoffensive way to put a lot of high proof spirits passed your lips.

Long Island Iced Tea

.75 oz. -or- 22 ml. Lemon JUice
.5 oz. -or- 15 ml. gin
.5 oz. -or- 15 ml. rum
.5 oz. -or- 15 ml. tequila
.5 oz. -or- 15 ml. vodka
.5 oz. -or- 15 ml. Dry Curaçao / triple sec
.25 oz. -or- 8 ml. simple syrup
shake & pour
.75 oz. -or- 22 ml. Coca Cola
Garnish with lemon twist

Most of the tools and gear I use on the show can be found on my gear page at: BUT, here's a couple of links that everyone is almost always asking me about:

Koriko Weighted Shaker Tins:
Koriko Hawthorne Strainer:
Leopold Jigger:
Imbibe! By David Wondrich:
Liquid Intelligence by Dave Arnold:

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Music by Glen Crytzer:


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