by Rachel Funk

Created on: October 01, 2009   Last Updated: October 04, 2009

If you're unfamiliar with what is in it, you might be caught by surprise when you order a Long Island Iced Tea. Served over ice is about all a Long Island has in common with an actual iced tea. With out a drop of tea in it, and based on the combination of 5 clear liquors, it packs a punch as it quenches your thirst. Do not let the mild sounding name fool you, this drink is a heavy hitter.

The basis of the drink are equal amounts, typically a shot of each, vodka, tequila, white rum, triple sec and gin poured into a highball glass with ice. Added next is lemon juice (3 oz) and Gomme Syrup (4 oz). Gomme syrup is a simple syrup made of sugar and water which has the highest sugar ratio, lending a sweetness to offset the alcohols and lemon juice. Lastly a dash of cola is added for color. The drink is stirred with a swizzle stick and served with a garnish of a lemon wedge. A Long Island can also be ordered "extra long", it is then served in a bigger highball glass with double shots of each liquor. Many bars have a limit to the number of Long Islands a patron is allowed to drink. With an alcohol content of 28%, the Long Island is one of the higher alcohol concentrated highballs, due to the low amount of mixer to alcohol ratio.

First served in the 1970's by bartender Robert "Rosebud" Butt at the Oak Beach Inn, situated in the town of Babylon, Long Island, New York, it's no surprise where the now famous drink got its name. There a few common variations to the drink recipe, the most well known is the Long Beach Iced Tea served more commonly in the west coast, in the Long Beach a splash of cranberry juice replaces the cola. Nationally, the Long Island is recognized and served with very little adjustment to the original recipe.

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