Recipe

Long Island Iced Tea

A classic cocktail that tastes like tea but drinks deceptively smooth for how strong it is. This version is citrusy, balanced, and a little less sweet than the usual bar build.

By Matt Campbell

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4.8

A tall highball glass filled with ice and a Long Island Iced Tea topped with a splash of cola, garnished with a lemon wedge on a clean kitchen counter in warm natural light

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Long Island Iced Tea is the ultimate group project of cocktails. Five clear spirits show up to the party, lemon and sugar keep things bright, and a little splash of cola gives it that iced tea look that has fooled many innocent eyes.

This is not the moment for a giant glass of mystery sweet-and-sour. The goal is a drink that is citrusy, lightly sweet, and properly diluted so it goes down smooth instead of shouting at you. This version is intentionally a bit less sweet than many restaurant builds, but it is easy to nudge sweeter if that is your lane.

Quick note: This is a high-alcohol cocktail. Make it with lots of ice, and pace yourself.

Bottles of vodka, gin, white rum, tequila, and triple sec arranged beside a lemon, simple syrup, cola, and a tray of ice on a bright kitchen counter

Why It Works

Balanced and bright: Fresh lemon and a controlled amount of sweetener keep the drink crisp instead of candy-sweet.
Correct dilution: Shaking with ice smooths out the alcohol and ties everything together.
Classic look, better taste: Just a small float of cola for color and a hint of caramel, not a full pour that turns it into boozy soda.
Easy to scale: The ratios work for one drink or a whole pitcher for a backyard night.

Pairs Well With

Storage Tips

This one is best made fresh, but you can absolutely prep parts of it.

Make-ahead option

Batch the spirits + triple sec: Combine vodka, gin, rum, tequila, and triple sec in a tightly sealed bottle or jar. Store at room temp or in the fridge, away from heat and direct light. For best flavor, use within 2 to 4 weeks.
Prep the lemon and syrup: Fresh lemon juice keeps well in the fridge for 1 to 3 days, but it tastes best within 24 to 48 hours. Simple syrup keeps for 2 weeks refrigerated in a clean, tightly sealed jar.
Do not add cola ahead: It goes flat and the drink gets weird. Add cola only at serving time.
Leftover mixed drink: If you already made it, cover and refrigerate up to 24 hours. Expect it to lose fizz and taste softer. Fresh ice and a tiny splash of cola can help revive it.

Common Questions

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

There is no tea in the classic recipe. The name comes from the tea-like color you get from a small splash of cola plus dilution over ice.

How strong is a Long Island Iced Tea?

It is strong. Even though each spirit is a small pour, the total alcohol adds up fast. Use plenty of ice, shake well for dilution, and sip slowly.

What is the best cola to use?

Any standard cola works. I like a classic cola (not cherry or vanilla) because the flavor stays in the background. You only need a small float.

Can I use store-bought sour mix?

Yes, but choose one you like on its own and cut back the sweetness if needed. Many bottled sour mixes are very sweet, so start with 3/4 ounce, then adjust after your first sip.

Can I make it less sweet?

Absolutely. This recipe is already a bit less sweet than many versions. If you want it drier, reduce the simple syrup to 1/4 ounce, or use a drier orange liqueur, then keep the cola float small.

Can I make a pitcher for a party?

Yes. Multiply the recipe by the number of servings and mix everything except the cola. Chill the batch, then serve over ice and add a splash of cola to each glass.

What size glass should I use?

A highball or Collins is perfect (about 12 to 14 ounces). With ice, you will end up with a tall, full-looking drink.

Hands shaking a metal cocktail shaker beside a highball glass packed with ice on a tidy kitchen counter

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Cocktail shaker (or a large mason jar with a tight lid)
Jigger or measuring spoons
Strainer (optional if your shaker has one)
Highball or Collins glass
Citrus juicer (handheld is fine)
Bar spoon for a quick stir

I used to think Long Island Iced Tea was a prank someone played on menus. Like, sure, let us combine half the liquor cabinet and pretend it is a refreshing iced tea moment. Then I started making it the way I cook most things: taste, adjust, and stop pretending sweetness is the only way to smooth an edge. When you use fresh lemon, keep the cola to a float, and actually dilute it, it turns into a surprisingly bright, citrusy drink that still feels a little chaotic, in the best way.