Gz Long Island Iced Tea Recipes

Steps:

• Add the tea, bourbon, Clover Honey Syrup and orange juice to a pitcher and stir. Pour over ice in individual glasses.
• Combine the honey and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the honey dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month.

Steps:

• Pull the leaves off of 10 sprigs of mint. Divide them among the 12 cups of a 12-cup muffin tin. Pour water over to cover. Freeze until firm, about 4 hours.
• Combine the sugar with 1 cup water in a medium saucepan over medium-high heat. Bring to a boil and stir to dissolve the sugar. Add the remaining 10 sprigs of mint. Remove from heat and steep 15 minutes. Strain and allow the simple syrup to cool slightly.
• Mix the gin, grapefruit juice, rum, tequila, triple sec, vodka and mint syrup in gallon-size container. Chill until ready to serve. Pour the mixture into a large punch bowl.
• Pour in the cola just before serving. Float 6 to 8 grapefruit slices in the punch. Unmold the mint ice cubes and add to the punch bowl. Serve in cups over ice and garnish with mint sprigs.
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Steps:

• Fill a cocktail shaker with ice. Pour vodka, rum, gin, tequila, triple sec, and sour mix over ice; cover and shake. Pour cocktail into a Collins or hurricane glass; top with splash of cola for color. Garnish with a lemon slice.

Steps:

• Put the ice cubes in a mixing glass. Add the gin, vodka, rum, tequila, Cointreau, lemon juice and sugar syrup. Stir well, then strain into a tall glass filled with ice cubes. Add enough Coca Cola to fill the glass, and decorate with the slice of lemon.
• Note: To make sugar syrup, heat 1 cup sugar and 1 cup water in a small saucepan until the sugar dissolves.

Steps:

• For the sour mix: Combine 3 cups water, the sugar and the lime, lemon and orange zests in a medium saucepan and bring to a boil over high heat. Cook until the sugar is completely melted. Remove from the heat and let steep in the refrigerator until very cold and the flavor has infused for at least 2 hours and up to 24 hours.
• Strain the cold syrup into a pitcher and add the lemon and lime juices.
• For the long island iced tea: Combine 2 cups of the sour mix, the gin, rum, tequila, triple sec, vodka and lemon, lime and orange slices in a pitcher. Refrigerate for at least 1 hour and up to 24 hours.
• Serve in tall glasses over crushed ice with a splash of cola if desired

Steps:

• In a large pitcher, combine the ice, vodka, gin, rum, tequila, triple sec, maple syrup, lemon juice and lime juice. Add the salt, which accentuates all of the flavors. Stir with a wooden spoon until the pitcher feels cold to the touch and the ice has dissolved slightly, about 30 seconds. Top with the Coca-Cola.
• To serve, pour the cocktail into individual glasses filled with fresh ice, and garnish with lemon and lime slices. Sprinkle with more salt, if you'd like.

Steps:

• In a cocktail mixer full of ice, combine vodka, gin, rum, triple sec and tequila. Add orange juice and cola. Shake vigorously until frothy. Strain into a Collins glass filled with ice, and garnish with wedge of lemon.

Steps:

• Fill a cocktail shaker with ice; pour in vodka, tequila, rum, gin, Cointreau, and sweet and sour mix. Cover and shake until the outside of the shaker is frosty. Place a few cubes of ice into a highball glass, and strain in the iced tea. Top with the cola, and garnish with a wedge of lime.

Steps:

• Place ice in a Collins or highball glass. Pour the remaining ingredients into the glass; stir.

Steps:

• Bring sugar and 1/2 cup water to a simmer in a pot, stirring until sugar is dissolved. Remove from heat; add tea bags and let steep 10 minutes. Remove and discard bags; let cool completely. Refrigerate 1 hour or up to 1 week.
• For each cocktail, fill a tall glass with ice. Add 2 ounces tea syrup, the alcohols, lemon juice and seltzer. Stir. Garnish with a lemon round; serve immediately.