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New-Age Long Island Iced Tea

Staff Writer
Courtesy Stonehill Tavern

Ah, the Long Island Iced Tea. Perhaps the most deadly and mind-erasing college mixed drink of them all, it's usually doused in sour mix that's just too sticky-sweet. Jenny Buchhagen, Orange County's hottest mixologist, who works at Michael Mina's Stonehill Tavern at the St. Regis Monarch Beach in Dana Point, Calif., took on the challenge to update the mixed drink into a classic cocktail. 

Deliver Ingredients


  • 1 Ounce Ketel One vodka
  • 1 Ounce Flor de Caña rum
  • 1 Ounce Beefeater gin
  • 1 Ounce Combier
  • 2 Ounces lemon juice
  • 1 1/2 Ounce simple syrup
  • 1 Ounce egg white


Add all ingredients into shaker tin. "Dry shake" (which is vigorously shaking for 8-10 seconsd with no ice), then add ice and vigorously shake for 8-10 seconds. Add 2 ounces of Coke into bottom of beer mug. Double-strain cocktail mixture into beer mug. Add fresh lemon twist to garnish, giving it a nice gentle squeeze to allow oils to coat glass! Enjoy!

Long Island Iced Tea Shopping Tip

Buy your booze in bulk – transfer what you need into smaller bottles to stock your bar – you’ll save money and have enough leftover for your next party.

Long Island Iced Tea Cooking Tip

Add another layer of flavor to your cocktails by making your own simple syrup – combine equal parts sugar and water with whatever aromatics you like – fresh herbs, whole spices, citrus, or chile peppers – heat to dissolve sugar and strain before using.