A wine glass filled with frozen Long Island iced tea, garnished with an orange slice on an umbrella.

Frozen Long Island Iced Tea

5 / 2 votes
This frozen Long Island iced tea is a boozy, umbrella-bedecked blender drink riff on the traditional raid-your-liquor-cabinet classic of five liquors (yes, five!) topped with a splash of cola that packs a doozy of a wallop. The thing is, this cockamamy combo of liquors actually tastes fairly innocuous. And therein lies the danger.
David Leite
Servings2 servings
Calories347 kcal
Prep Time10 minutes
Total Time10 minutes


  • 2 cups ice, or more, as needed
  • 1 1/2 cups sour mix, chilled
  • 1 ounce vodka, chilled
  • 1 ounce gin, chilled
  • 1 ounce light rum, chilled
  • 1 ounce tequila, chilled
  • 1 ounce triple sec, chilled
  • One (12-ounce) can cola, chilled
  • Fresh lemon slices or orange wedges and maraschino cherries skewered on paper umbrellas, (optional garnish)


  • Pour 2 cups ice, the sour mix, vodka, gin, light rum, tequila, and triple sec in the blender and process until slushy, adding more ice if needed.
  • Divvy the slush between 2 tall glasses and top off each with a splash of cola, reserving the rest of the can of cola for another use. If desired, garnish with lemon slices or orange wedges and maraschino cherries skewered on paper umbrellas. Sip immediately and slooooooowly. Originally published May 17, 2013

Adapted From


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Serving: 1 drinkCalories: 347 kcalCarbohydrates: 29 gProtein: 6 gFat: 6 gSaturated Fat: 3 gMonounsaturated Fat: 1 gCholesterol: 22 mgSodium: 90 mgSugar: 29 g

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2012 Jessie Cross. Photo © 2012 Jessie Cross. All rights reserved.

Recipe Testers’ Reviews

What’s not to like about a Long Island Iced Tea? With spring here and summer right around the corner, what a wonderful cocktail for a backyard barbecue.

I love the idea of having this drink “slushy”, but to really do so, it needs more than two cups of ice. I found that 3 cups make it perfect. Also, I really would consider doubling the liquor, keeping the sour mix the same, and still adding the splash of coke. I don’t like strong drinks, but I don’t think you would really taste much alcohol. I can’t taste ANY alcohol in it the way it is written. [Editor’s Note: Uh, that’s sorta what makes the Long Island Iced Tea so darn dangerous—you can’t taste the booze. Proceed with that recommendation to double the spirits with extreme caution.]

It would be ideal to make the “slush part” in advance, keep in the freezer and spoon it into a glass, then add the coke. I plan to try that and will keep you posted!

I like my iced tea with sugar and lemon. This drink combines those ingredients in a very well balanced combination with several liquors. I have an older blender, so I had to let it run uninterrupted in order to get the proper “slushy” drink. The caution for testers is very valid. “Watch out: This is a strong one.” I do think this is better to sip rather than drink it as a thirst quencher. However I do see the temptation to do the quenching!

This had a nice, refreshing, light, tea-like flavor, a hint of dryness, and a touch of sweet and tangy. It had the tea-like look, too, of clear sepia.

I couldn’t get “sour mix” so I used Rosie’s Lime Cordial instead. It worked out quite well. I added the amount called for, but that seemed too citrus-y for me. If you use the lime cordial, I suggest that you start with one cup and add 1 or 2 tablespoons at a time, until you get the right taste for your palate. (You’ll have people fighting to be quality control for this taste test!) This does make close to 6 cups of “tea”, so the recipe could be split among 4 people. It’s perfect for Collins cocktail glasses and would still allow room for an ice cube or two (recommended).

The drink wasn’t slushy, but my ingredients were at room temperature before mixing.

About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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Recipe Rating


  1. 5 stars
    Oh my, having a birthday dinner in the next week or so (mine 🙂 ) and I just found the liquid refreshment while doing my grilling…….