Garnish:
Lemon slice
How to make:
SHAKE first eight ingredients with ice and strain into ice-filled glass. TOP with champagne, lightly stir and serve with straws.
| 1/2 fl oz | Bacardi Carta Blanca light rum |
| 1/2 fl oz | Rutte Dry Gin |
| 1/2 fl oz | Ketel One Vodka |
| 1/2 fl oz | Patrón Silver blanco tequila |
| 1/2 fl oz | Luxardo Maraschino liqueur |
| 1 fl oz | Lemon juice (freshly squeezed) |
| 1/4 fl oz | Giffard Sugar Cane Syrup |
| 2 dash | Angostura or other aromatic bitters |
| Top up with | Brut Champagne |
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Review:
Champagne replaces cola and maraschino liqueur replaces triple sec in this sophisticated adaptation of a Long Island Iced Tea.
Variant:
Beverly Hills Iced Tea
History:
Created by Audrey Saunders at Pegu Club, New York City, USA.
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