Mom's Best Recipes
Recipe

Long Island Iced Tea

Citrusy, cola-kissed, and dangerously smooth when the ratios are right.

Author By Matt Campbell
4.7
A tall highball glass filled with a Long Island Iced Tea, amber-brown with ice cubes, a lemon wedge on the rim, and a dark cola float visible at the top on a bright kitchen counter
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A Long Island Iced Tea is one of those drinks that has a reputation for being a little chaotic. Sometimes it shows up neon and way too sweet. Sometimes it tastes like everything in the well got invited. But when you build it with a light hand and a squeeze of fresh lemon, it’s actually a pretty great cocktail: bright, crisp, and cola-finished, with just enough bite to keep it interesting.

This version keeps the ingredients classic and accessible, uses a smart ratio so the drink tastes like an actual drink (not a dare), and gives you a couple of easy knobs to turn if you want it sweeter, tarter, or lower-proof.

All Long Island Iced Tea ingredients arranged on a kitchen counter: vodka, gin, white rum, tequila, triple sec, fresh lemons, simple syrup, cola, and a tall glass of ice

Why It Works

  • Balanced, not brutal: Small pours of each spirit keep the flavor clean and the alcohol from steamrolling everything.
  • Bright citrus backbone: Fresh lemon juice is the difference between refreshing and flat.
  • That classic “iced tea” look: A short cola float gives color and a gentle caramel finish without turning it into a soda.
  • Fast and low-drama: Shake, strain, top, sip. No fancy gear required.

Pairs Well With

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Storage Tips

Honestly, Long Island Iced Tea is a make-and-drink situation. Once it’s diluted with ice and topped with cola, it’s not going to hold its sparkle or balance.

Best workaround: prep a “base”

  • Mix the spirits plus triple sec (no lemon, no cola) in a clean jar or bottle.
  • Store tightly sealed in the fridge for about 1 week.
  • When ready to serve, shake 2 1/2 oz base with lemon juice and syrup, then top with cola.

If you already made a full drink and it’s melting down, call it a learning moment and make the next one with fresh ice.

Quick reminder: This cocktail is famously sneaky. Sip it like you respect it.

Common Questions

Why is it called a Long Island Iced Tea if there’s no tea?

Because the combination of clear spirits plus cola and lemon juice gives it that iced-tea-like color and vibe. It’s a costume party drink, basically.

Is a Long Island Iced Tea really strong?

It can be. The classic build uses small amounts of several spirits, then dilution from shaking and ice helps. If you free-pour heavy, it turns into a fast problem. Use a jigger and you’ll be fine.

Can I make it less sweet?

Yes. Use 1/4 oz simple syrup (or skip it), and lean on fresh lemon. Also keep the cola to a small float instead of filling the whole glass.

What’s the best cola to use?

Whatever you like to drink straight. A standard cola is traditional, but a craft cola can taste awesome. Avoid flat cola. It matters more than you think.

Can I batch these for a party?

You can batch the spirits + triple sec and keep it chilled. Add lemon juice, syrup, ice, and cola per drink so it stays bright and fizzy.

Is there a “right” glass?

A tall highball or Collins glass is perfect. More ice, colder drink, better balance.

The first time I made a Long Island at home, I treated it like a dare instead of a recipe. Big mistake. The drink was loud, messy, and honestly kind of rude. Later, I tried again with measured pours and fresh lemon, and the whole thing clicked. It’s not a drink you have to fear. It’s a drink you have to respect. Like a friend who’s fun at the party, but only if you don’t hype them up too much.