Long Island Ice Tea – The Classic 1972 Bob Butt Recipe

Long Island Ice Tea Cocktail
Long Island Ice Tea Cocktail

Created by Bob Butt in 1972, this drink was an entry into an orange liqueur mixing contest. The Long Island carries on the tradition of naming east coast cocktails after regions of New York and explicitly gets its name from the fact that Mr. Butt was working at a bar on Long Island.

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Long Island Ice Tea

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

540

kcal
ABV

29%

Total time

3

minutes

Learn how to make the a Long Island Ice Tea.

Ingredients

  • 1 oz Lemon Juice

  • 1.5 oz Vodka

  • 1.5 oz White Rum

  • 1.5 oz Dry Gin

  • 1.5 oz Reposado Tequila

  • 1 oz Orange Liqueur

  • 1.5 oz Coke

Directions

  • Add ice to the serving glass. Combine all the ingredients in the serving glass.
  • Give the drink a couple turns to chill and mix.

Notes

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Tijuana Sour – Try This Fantastic Tequila Sour

Tijuana Sour
Tijuana Sour

A Fun Spin On A Classic Boston Sour.

While not a recorded classic cocktail, this is a fun spin on a classic Boston sour. There are very few tequilas in vintage cocktails compared to all the other base spirits, but it shouldn’t stop you from using tequila as a substitute in some of your favorite cocktails. This is essentially a Pisco or Boston Sour recipe with tequila as a substitute, and it tastes great. The tequila’s light smokiness and cactus flavors pair wonderfully with the lime and egg whites. It makes for a cocktail that tastes more like a dessert than a strong drink.

How To Get Egg White Right In Cocktails.

Cocktails with egg whites are difficult cocktails to get right, and anyone who says otherwise is projecting a false image. Everyone who has made a fizz has had one of these pops open on them while shaking, only to make a mess. The best advice I can pass on to making any fizz cocktail is it comes down to 2 things; Technique and chemistry. A common technique that works very well is using a dry shake. A dry shake is shaking all your ingredients together without ice first to make forming the foam easier. The foam will still form with ice, but you will work twice as hard for half the result if you shake with ice first. The first shake is only about 20-30 seconds of vigorous shaking, but this is the part that forms most of your foam. A little tip here is to wrap a kitchen towel around the seal of your shaker because no matter how strong you are or how tight your grip, it will pop open a little. As the egg whites unfold, they can expand up to 8x their original size, thus increasing the pressure inside the shaker and forcing small amounts of the sugary egg mix to squirt out. Wrapping a small towel around the shaker will catch this and keep things clean.

Next and more important is chemistry. You have to get the science right for egg whites to foam properly. Denaturing/unfolding egg protein into a meringue is more science than brawn, and a friend of mine who is a baker once gave me this advice for how she made meringue at the bakery.

  1. Keep it room temperature.
  2. Use an acid to help break the proteins hydrogen bonds and unfold it in addition to beating it.
  3. Use sugar to stabilize the foam from collapsing and to form smaller bubbles.

A mistake I made for a long time was using eggs fresh from the fridge. Even if I’m doing a dry shake, I’m still starting with cold ingredients. So take the eggs out and let them come to room temperature first. Cold egg protein is much more stable and difficult to break apart than if it is at room temperature. The next tip is to use acid. Bakers will use cream of tartar as the acid helps accelerate the denaturing process along with beating it. In the cocktail, we use lemon or lime juice. It is much, much harder to form a foam without using an acid. The last bit of advice is to use sugar to stabilize the foamed protein from collapsing. A sweet liqueur alone isn’t enough. I’ve tried making fizzes with just liqueurs for sweeter alone, and they have never formed a good foam. This needs real simple syrup. If you don’t use sugar in your Fizz, what will happen is the foam will develop, but it will collapse back into the liquid just as fast, and you will be left with a thin layer of lame bubbles on top. It will still taste the same and be good, but that beautiful foam will be gone, and for these drinks, the large foam head is the garnish. The sugar makes the water “wetter” and helps keep the suspended air inside from combining into larger bubbles. This helps form a smoother micro bubble foam.

Cocktails with egg whites are some of the most elegant and sublime cocktails, but they are not the easiest to make. Eventually, you can get to a point where you can make them correctly and consistently, but it can take a while and many failed attempts. Hopefully, the tips I gave help shorten that journey. There are a lot of tips and tricks out there for making fizzes, and I tried to keep mine reasonable and realistic, but see what works for you. I’ve been doing this for a long time, and still, I have the occasional one that doesn’t foam up well, even though I make them all the same. It’s just the nature of the egg sometimes, and I accept it and make it again.

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Tijuana Sour

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

232

kcal
ABV

19%

Total time

3

minutes

Learn how to make the a classic Tequila Sour.

Ingredients

  • 1 Whole Egg White

  • 2/3 oz lime Juice

  • 1/2 oz Simple Syrup

  • 2 oz Reposado Tequila

  • 1 dashes Angostura Bitters

Directions

  • Combine all ingredients except bitters in the shaker without ice. Shake dry for 30 second – egg foams better when not cold.
  • Now add ice to the shaker. Vigorously shake again till the shaker is ice cold and frosted.
  • Strain into glass to remove ice shards.
  • Add a couple drops of bitters on top to decorate.

Notes

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El Diablo – Original Trader Vic’s Recipe

El Diablo
El Diablo

The History Of The El Diablo Cocktail

The El Diablo cocktail first appeared in Trader Vic’s 1948 Bartenders Guide as the Mexican El Diablo cocktail. It seems to be a variation of the original 1930s Tequila Sunrise with ginger beer replacing the soda water. In his 1972 edition of his Bartender’s Guide, it is called just the El Diablo. Funny enough, he still has the Mexican El Diablo listed in his 1972 edition, and they are line for line, word for word, and ounce for ounce the same. The only difference is one has a straw, and the other does not. It was likely just an oversight, and the same cocktail was added twice with its older name. Also, the recipes do not have a large “TV” next to them, meaning they are not Trader Vic’s original recipes, but I cannot locate them anywhere else. Whether you call it an El Diablo or Mexican El Diablo, this is a fantastic cocktail.

Recipe Resources

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El Diablo

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

4

servings
Calories

300

kcal
Total time

0

minutes

Learn how to make the an El Diablo.

Ingredients

  • 1/2 oz Lime Juice

  • 1/2 oz Creme de Cassis

  • 1 oz Reposado Tequila

  • 6 oz Ginger Beer

Directions

  • Add ice to the serving glass. Combine all the ingredients in the serving glass.
  • Give the drink a couple turns to chill and mix.

Notes

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Long Beach Ice Tea – Recipe

Long Beach Ice Tea Cocktail
Long Beach Ice Tea Cocktail

Long Beach, CA, is the hometown of the great Snoop Dogg and this refreshing variation of the Long Island Ice Tea. Just like the original Long Island Ice Tea, this cocktail is a one-and-done drink, which is powerful. The Long Beach Ice Tea is precisely the same as the long island but replaces the coke with cranberry juice and turns it into a fruity and slightly tart cocktail. So it will still floor you, but you will be refreshed as you get smashed. As far as where and who created this cocktail, I don’t have the slightest idea. Long Beach, California, maybe…

Bob Butt created the original Long Island Ice Tea in 1972; this drink was an entry into an orange liqueur mixing contest, even though there is hardly any orange liqueur in that cocktail. I hope you enjoy this fantastic west coast variation of the Long Island.

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Long Beach Ice Tea

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

545

kcal
ABV

29%

Total time

3

minutes

Learn how to make a Long Beach Ice Tea.

Ingredients

  • 1 oz Lemon Juice

  • 1 oz Orange Liqueur

  • 1.5 oz Vodka

  • 1.5 oz White Rum

  • 1.5 oz Dry Gin

  • 1.5 oz Reposado Tequila

  • 1.5 oz Cranberry Juice

Directions

  • Add ice to the serving glass. Combine all the ingredients in the serving glass.
  • Give the drink a couple turns to chill and mix.

Notes

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  • Free and simple step by step videos.
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Tequila Collins – Make This Wonderful Trader Vic Recipe

Juan Collins Cocktail
Juan Collins Cocktail

The History Of The Collins Cocktail.

While probably not invented by Harry Johnson, his 1882 Bartenders Manual is the oldest printed book I could find to mention the Collins cocktail. The oldest concrete evidence of this cocktail is the Harry Johnson one. It seems both the John Collins and Tom Collins are invented around the same time, and the Bartenders Manual gives a pretty definitive recipe for both the John and Tom Collins. His John Collins recipe calls for genever (dry gin doesn’t start to get mixed into cocktails till the end of the 1800s/early 1900s), and his recipe for the Tom Collins calls for Old Tom gin. Harry Johnson’s collins recipes and names are clearly defined, but unlike Harry Johnson, Jerry Thomas’s 1887 Bartenders Guide does not follow his recipes. The Bartender’s Guide doesn’t even mention the John Collins but instead uses the name Tom Collins for every variation of the collins. It has three different recipes for Tom Collins. A Tom Collins whiskey, a Tom Collins brandy, and a Tom Collins genever. It doesn’t mention the Tom Collins with Old Tom gin and calls the one made with genever a Tom Collins.

To further complicate this, in 1885, a British cocktail book called “The New guide for the hotel, bar, restaurant, butler, and chef” by Bacchus and Cordon Bleu has a recipe for what they call a Fred Collins. Their Fred Collins Recipe is a Whiskey Collins with orange liqueur instead of simple syrup. Their Collins section states, “I should be glad if our caterers would agree what it is to be perpetually named. One Barkeeper calls it a John Collins – another Tom Collins. Harry and Fred are all members of the same family.” They then say they prefer the Fred Collins name, thus credence to Jerry Thomas’s version of the Collins in that the name is more a style than a specific drink. Hell, there was a Harry Collins we have never seen. The Savoy Cocktail Book does the same thing and has both a Dry Gin and Whiskey Tom Collins. Although The Savoy does say that a Tom Collins made with genever is instead called a John Collins.

While Harry Johnson uses the names as specific cocktails, the Bartenders guide and others seemed to use the collins as a cocktail structure more than a particular recipe. Like the Rickey, Daisy, or Fizz, the collins describe a structure of 2 parts base spirit, 1 part citrus, 1 part sweetener, and 4 or 5 parts carbonated beverage. Harry Johnson’s influence has been permanent, and the collins is ultimately both. It is a specific cocktail that Harry Johnson pushed and a cocktail archetype like others believed. Looking at its influence as an archetype, many popular cocktails are structurally collins that you would not think of as a Collins. The Adios Motherfucker, Mojito, French 75, Paloma, etc., are just fun variations on the Collins form.

Is It Called A Tequila Collins Or Juan Collins?

The earliest reference I can find of this is in Trader Vic’s 1972 revised bartending guide, and in that book, it is called the Tequila Collins. Both names seem to be used interchangeably, but the name Juan Collins is super fun. So call it whatever you like but be aware of the two names for this drink.

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Juan Collins

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

273

kcal
ABV

8%

Total time

3

minutes

Learn how to make a classic Juan Collins.

Ingredients

  • 1 oz Lemon Juice

  • 1 oz Simple Syrup

  • 2 oz Reposado Tequila

  • 5 oz Soda Water

Directions

  • Combine all ingredients except for the soda water in a shaker with ice.
  • Vigorously shake till the shaker is ice cold and frosted.
  • Pour into the serving glass. Lastly add the soda water.

Notes

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Acapulco – Make Trader Vic’s Amazing Original Recipe

Acapulco
Acapulco

The History Of The Acapulco Cocktail.

I always found the Acapulco Cocktail to be a strange cocktail. Most everyone I knew said it came from Mexico, but the drink seemed very tiki-like to me and not like something that would come from Mexico. After a bit of looking around and research, I was able to locate it in the 1972 edition of the Trader Vic’s Cocktail Guide. This appears to be the oldest known recipe for the Acapulco cocktail, and it makes sense that Trader Vic invented it. The proportions, ingredients, and exotic association scream tiki to me. This is a fantastic cocktail and one you should try.

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Acapulco Cocktail

4 from 1 vote Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

249

kcal
ABV

13%

Total time

3

minutes

Learn how to make an Acapulco cocktail.

Ingredients

  • 2 oz Pineapple Juice

  • 1 oz Grapefruit Juice

  • 1 oz Cream of Coconut

  • 1 oz Gold Rum

  • 1 oz Reposado Tequila

Directions

  • Combine all ingredients in the shaker. Add ice to the shaker.
  • Vigorously shake till the shaker is ice cold and frosted.
  • Strain into glass filled with ice.

Notes

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If you have ever struggled with a recipe or wonder why yours are not turning out like they do at the bar then check out my simple step-by-step videos. I will walk you through how to expertly build each drink so you get consistently great results.

  • Free and simple step by step videos.
  • Tips and tricks from years of experience.
  • Historically accurate and balanced recipes.