Tag Archives: gin

Captain Morgan Long Island Iced Tea

One of the latest entries in the pre-mixed cocktail world, Captain Morgan Long Island Iced Tea1 is posing itself as the company’s summer drink for 2011 along with its usual fare of “strike a pose”-inducing rums. I’m typically not a fan of pre-mixed bottled drinks, but given the LIIT’s gateway drink status, I figured I would give it a chance.

Considering what it takes to make a Long Island Iced Tea (recipe below), I wouldn’t be inclined to make one on the fly and it certainly wouldn’t be my party drink of choice unless I was making a pitcher–or bucket–ahead of time and letting guests ladle it out themselves. I do this with sangria and it works just fine. About the only fun of making a LIIT, or any other similar concoction is that you feel like a mad scientist pouring various fluids together to make a seemingly innocent mixture that will knock you on your ass. But beyond that, it’s sort of a pain, especially to make just one. I understand why companies make the pre-mixed versions.

Long Island Iced Tea

  • 12 oz. gin
  • 12 oz. rum
  • 12 oz. tequila
  • 12 oz. vodka
  • 12 oz. triple sec
  • 12 oz. lemon juice*
  • 12 oz. simple syrup
  • Coke (or similarly cola-like soda)
  1. Add ingredients to a Highball or Collins glass with 3-4 ice cubes and stir.
  2. Top off with Coke, from a “splash” to 2 oz. or so, to taste and color.

For such a “simple” drink, there are many variations on this recipe, the above is my take on it and produced a well-mixed, nicely sweet result.

* Many recipes call for sweet & sour mix, which I can’t stand. You can usually substitute lemon juice or a 50/50 mix of lemon and lime juice to your liking.

How does the Captain Morgan mix compare to the original recipe? It’s comparable, definitely has the right color, but the taste is a little strong on citrus and caramel to emulate the cola. If you’ve ever gone to a bar offering a special on LIITs, it tastes a bit better than the ones you’d get there. It makes for a prettier drink as mine was a bit murky from the type of juice I used and a blind taste test didn’t help since the original recipe has the slight carbonation that the Captain Morgan mix doesn’t. I’ve never heard of using flat cola to make a LIIT, but after two or three servings of either version, I doubt you’d miss it… or notice… or notice much else at that point except the location of the nearest comfy seat.

We found the 1.75 liter bottles at Calvert Woodley for about $20, so from a cost perspective, if your party theme demanded LIITs and your guests weren’t of terribly discriminating taste2, go with the Captain. The cost is a lot better than trying to grab even rail versions of the required liquors and the taste is smoother than making it with really cheap booze.

A Long Island Iced Tea is known as a “sipping cocktail” rather than one that should be slammed, so with proper serving sizes and moderation/discretion, it goes a long way. Given that everyone’s take on the LIIT is a bit different, I’d say that the Captain Morgan version is more likely to be easier on the alcohol percentages than one made by hand, but your mileage may vary.

For my money, I’d stick to keeping a classically stocked bar and not trying to bog down host or bartender duties mixing up tedious cocktails3 on the fly… unless that’s your thing, of course. I don’t judge.

1 Full disclosure: I was sent a gift card and rebate for purchase and reimbursement of the beverage in addition to promotional swag… or booty, one might say.

2 I’m talking the flavored malt beverage crowd, here.

3 I realize many “craft cocktails” are also falling into the tedious category, but I think most people planning a party around cocktails have done their prep well enough so they don’t get stuck behind the bar… I hope.

The English Garden

While I love the start of Farmers Market season in DC for access to great fresh goods, I admit that one of the first things I make a beeline for is strawberries. Whether I just eat them straight, make ice cream or sorbet with them or find a way to introduce them into my cocktails, I’m generally coming home with at least 2 pints.

English Garden Just over a year ago, I got together with Stephanie of Adventures in Shaw (and now Whisked!) to come up with a seasonal cocktail using strawberries, and I figured why not stick with what works for 2011.

I first tried my strawberry puree with St. Germain Elderflower liqueur, lemon and gin and it was “good” but not great. It had the essence of fruit and floral notes, but was missing something. I recall that one of our favorite drinks at Againn was the Lady MacBethrecipe here–which uses an egg white to lighten up the drink and give it a lovely foamy head that feels like a pillow on the tongue.

I’d never used an egg white in any of my cocktails before, but after a little research I felt confident enough that it would work and had a very small chance of making me sick. I don’t have egg allergies and the risk of salmonella is small. Plus, as I use raw eggs in my cooking all the time, clearly I have no fear. So I modified the recipe, added in an egg white, shook until I thought my arms would fall off and ended up with a definite winner.

English Garden

English Garden, instagram style

  • 1 12 oz. gin
  • 12 oz. strawberry puree*
  • 12 oz. St. Germain Elderflower liqueur
  • 12 oz. simple syrup
  • splash lemon juice
  • 1 large egg white (about 2 tbsp?)**
  1. Pour gin, strawberry puree, St. Germain, simple syrup and lemon juice into cocktail shaker and give a good stir to blend ingredients.
  2. Add egg white, stir, then give a good shake (no ice, yet) to mix ingredients and prepare yourself for what’s about to come. I was also advised that removing the spring from a cocktail strainer, balling it up and adding it to the shaker in this step would help. The insert from a ball whisk would likely also do.
  3. Add ice, I usually fill 2/3 of the way, and shake like your life depended on it. I found that a clear shaker was the most fun for this because you can see the mixture get really frothy. But seriously, give it a good hard shake. You aren’t trying to create a mousse or meringue, but you are trying to get that quality from the egg white to lighten the drink.
  4. Using a mesh strainer, strain into cocktail glass. As you’ve likely pulverized the ice into shards and pellets, this will keep the drink ice-free, it should also keep strawberry bits out of the drink depending on how smooth your puree is. You may find that you need to tap or shake the strainer to get everything through.

* Strawberry puree is made by chopping and hulling strawberries, add sugar to taste and stir. Let sit for at least 15 minutes, then puree in blender, food processor or with immersion/stick blender. Strain and keep in fridge. (If solely for cocktails, adding a tablespoon vodka will help it last longer)

** If you have an egg allergy or just fear raw eggs, you can also use pasteurized or powdered egg whites. No promises that it will have the same effect, but may be easier if making a lot at once.

I call it an English Garden because it has the feel of having afternoon tea, with cakes and biscuits, out on a patio or in the garden… while getting nicely hammered. Unfortunately there’s already a drink called English Garden that is similar but tries to be more English than Garden. Still, I should probably find a new name for mine.

Any ideas? Let me know in the comments!