Recipe

Strong Long Island Iced Tea

A bold, bar-style Long Island Iced Tea that stays balanced: crisp citrus, a little sweetness, and that classic cola finish. This is a brighter, citrus-forward house spec, plus an option to make it stronger without turning it into rocket fuel.

By Matt Campbell

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4.8

A real photo of a tall glass of Long Island Iced Tea with ice, a lemon wedge, and a straw on a bar top, with cola foam lightly on top

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If you have ever ordered a Long Island Iced Tea and thought, this is either way too sweet or way too chaotic, you are not alone. The drink has a reputation for being strong, but the best versions are not just a pile of liquor in a trench coat.

This is my strong Long Island Iced Tea for home. It follows the classic structure (equal parts vodka, gin, tequila, rum, and triple sec), but the citrus and sweetener are tuned a little brighter so it tastes crisp instead of syrupy. The trick is using the right ratios, plenty of fresh ice, and a quick shake so it drinks smooth instead of harsh.

A real photo of ingredients for a Long Island Iced Tea laid out on a kitchen counter including bottles of clear spirits, triple sec, lemons, simple syrup, cola, and a cocktail shaker

Why It Works

Strong but balanced: the lemon and triple sec lift the drink so it tastes bright, not boozy and flat.
Cold matters: shaking hard with lots of fresh ice gives you dilution where you want it, so it goes down smooth.
Bar-style look and finish: a small cola float gives you the classic color and a subtle caramel note.
Easy stronger option: you can boost proof without doubling every spirit and wrecking the flavor.

Pairs Well With

Storage Tips

Real talk: this drink is best freshly shaken. But if you want to prep smart for a hangout, here is the low-drama way to do it.

Make ahead

Batch the clear mix only: combine vodka, gin, tequila, rum, triple sec, lemon juice, and simple syrup in a sealed jar.
Refrigerate and use within 12 to 24 hours. Day-of is best. Citrus starts to dull as it sits, but it is still workable the next day.
Do not add cola yet. Add cola to each glass right before serving so it stays lively.
Serve over fresh ice. Old half-melted ice will throw off dilution and make everything taste flatter.

If you already mixed a full drink

Refrigerate immediately in a covered container for up to 12 hours.
Expect it to flatten because the cola will lose carbonation and the ice melt will change the balance.
Rescue move: pour over fresh ice and add a small fresh splash of cola and a squeeze of lemon.

Common Questions

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

The drink is named for its iced tea look and vibe, not because it contains tea. The cola float gives the amber color that reads like iced tea in a glass.

Is this the classic Long Island Iced Tea ratio?

It is classic in structure (equal parts of the five spirits/liqueur, plus citrus, sweetener, and a cola float), but the exact lemon and syrup amounts vary a lot by bar. This version is my brighter, more citrus-forward house spec, so it drinks crisp instead of sticky-sweet.

How strong is a Long Island Iced Tea?

It is strong compared to many cocktails because it uses multiple spirits. With proper shaking and plenty of ice dilution, it still drinks balanced. If you under-shake, use "wet" half-melted ice, or skimp on ice, it will taste harsher and feel stronger fast.

What is the best triple sec for this?

Any decent orange liqueur works. Triple sec is classic. Cointreau tastes a bit cleaner and more orange-forward. If you use a sweeter orange liqueur, reduce the simple syrup slightly.

Can I use sour mix instead of lemon juice and simple syrup?

You can, but fresh lemon plus simple syrup tastes brighter and less artificial. If you use sour mix, start smaller, then adjust because mixes vary a lot in sweetness.

What kind of cola should I use?

Regular cola gives the most classic flavor and color. Diet cola works, but it can read sharper and less caramel-sweet, so you may want a slightly smaller lemon pour or a tiny extra splash of syrup. Either way, keep it to a float.

How do I make it stronger without ruining the flavor?

Keep the recipe ratios the same, but use slightly larger pours and shake with plenty of ice. Another solid move is to add 1/2 ounce extra vodka instead of increasing every spirit. It boosts strength without turning the drink into a muddled mess. Just note you may want a taller glass and a little extra ice to keep it controlled.

Do I have to shake it?

Shaking is strongly recommended because it chills fast and integrates the citrus and sweetener. If you do not have a shaker, stir vigorously in a large glass with lots of fresh ice for 20 to 30 seconds.

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, but nice)
Highball or Collins glass (12 to 14 ounces is ideal)
Citrus juicer (optional)

The first Long Island I ever had was at a house party where someone free-poured five clear bottles like they were auditioning for a flair bartending show. It tasted like regret with a cola rinse.

Later, I watched a bartender make one properly and it clicked: the drink is not supposed to be a prank. When you measure, shake it cold, and keep the cola as a float, you get this weirdly refreshing, citrusy, dangerously drinkable cocktail. Still strong, yes. But now it is strong with manners.