Recipe

Long Island Iced Tea

A classic Long Island Iced Tea that’s crisp, citrusy, and balanced, with just enough cola to pull the whole “iced tea” illusion together.

By Matt Campbell

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4.8

A single Long Island Iced Tea in a tall highball glass with ice, a light cola float, and a lemon wedge on the rim on a warm kitchen counter

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Long Island Iced Tea has a reputation: strong, sneaky, and sometimes… kinda chaotic. Which is fun in theory, but I want mine to taste like an actual drink, not a dare.

This version keeps the classic lineup (yes, all the spirits) but tightens the technique so it lands bright and refreshing. Fresh lemon is nonnegotiable, the sweetness is controlled, and the cola is a float, not a full-on soda situation. Result: crisp, boozy, and surprisingly easy to sip.

The ingredients for a Long Island Iced Tea arranged on a kitchen counter: vodka, gin, white rum, tequila, triple sec, lemons, simple syrup, cola, and ice

Why It Works

Balanced, not syrupy: Fresh lemon and a measured sweetener keep it bright.
Fast and repeatable: A simple ratio means you can make one drink or a whole pitcher without guessing.
That classic look and vibe: The cola float gives the iced tea color and a little caramel-y finish without drowning everything.
Clean, crisp finish: Shaking hard with plenty of ice chills and dilutes just enough so the alcohol does not feel “hot.”

Pairs Well With

Storage Tips

Real talk: a built Long Island Iced Tea does not store well because the cola goes flat and the ice over-dilutes it. But you can prep smart.

Best make-ahead method

Mix the base (no cola, no ice): Combine the spirits + lemon + simple syrup in a sealed jar or bottle.
Refrigerate: Up to 24 hours. Note: citrus can dull a bit as it sits, so fresher is brighter.
To serve: Shake the base with ice, strain over fresh ice, then top each glass with cola.

If you already poured a drink

Short-term: You can refrigerate it up to 1 hour if you must, but expect flatter cola and softer flavor.
Do not freeze: The carbonation and citrus get weird fast.

Common Questions

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

It’s all about the color and vibe. The cola plus lemon gives a look that reads like iced tea, even though the classic Long Island is typically made without brewed tea. (Plenty of modern riffs add tea, and that’s fair game.)

How strong is a Long Island Iced Tea?

It’s a strong cocktail. Even though each spirit is a small pour, there are several of them. With this recipe (plus ice dilution and a small cola top), you’re usually landing around 15 to 20% ABV, depending on how much it melts and how heavy your cola splash is. Translation: take it slow.

Do I have to use sour mix?

No, and I prefer you don’t. This recipe uses fresh lemon juice plus simple syrup so you control the sweet and keep it tasting clean.

What’s the best glass?

A highball or Collins glass is classic. You want room for ice and that light cola float.

Can I make it less sweet?

Absolutely. Start with 1/2 oz simple syrup, then adjust. Also keep the cola to a small top-off instead of a full pour.

Can I tweak the citrus?

Yes. If you like it a little less lemon-forward, swap 1/4 oz of the lemon for lime juice. It adds a subtle lift without changing the drink’s identity.

Can I batch this for a party?

Yes. Batch the base (everything except cola and ice). Keep it cold, then shake individual servings or stir with plenty of ice right before pouring, and top each glass with cola.

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 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 perfect)

I used to think a Long Island had to taste like a prank to “count.” Then I started treating it like any other cocktail: measure, balance the acid, and let dilution do its job. The first time I made one with fresh lemon and a restrained cola float, I did that mid-sip pause like, okay wow, this is actually good. It’s still a little chaotic, in the best way, but now it’s chaos with manners.