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There are two competing origin stories for the Long Island iced tea, one from Long Island, Tennessee, and one from Long Island, New York. [3]Robert "Rosebud" Butt claims to have invented the Long Island iced tea as an entry in a contest to create a new mixed drink with triple sec in 1972 while he worked at the Oak Beach Inn on Long Island, New York.
It is high in alcoholic content and has been called the "Long Island Iced Tea of exotic drinks." [1] It has historically been served in special Fog Cutter ceramic mugs. [2] [3] Such is the case with many tiki drinks; there are also claims that the cocktail was invented at a different restaurant, including Edna Fogcutter's and Don Beach's. [4 ...
The 2008 Mr. Boston Official Bartender's Guide (67th edition) provides an alternative recipe made from vodka, Chambord, Midori Melon Liqueur, pineapple juice, and cranberry juice. [2] The drink is built over ice in a highball glass and garnished with an orange slice. [1] Sometimes they are mixed in smaller amounts and served as a shooter. [3]
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Beach had reason to worry; a copy of the zombie was served at the 1939 New York World's Fair by a man trying to take credit for it named Monte Proser (later of the mob-tied Copacabana). [9] [10] [11] Beach's original recipes for the zombie and other Tiki drinks have been published in Sippin' Safari by Jeff "Beachbum" Berry. Berry researched the ...
Trader Vic's forerunner, Donn Beach, claimed to have instead first created it in 1933, although a longtime colleague said that Beach was actually just alleging that the Mai Tai was based on his Q.B. Cooler cocktail. [3] [4] [5] Don the Beachcomber's recipe is more complex than Vic's and some believe it tastes quite different.
The cocktail was born in the late 1920s, but the recipe was different from the one used today, as gin and grenadine were used in the original sea breeze. [5] This was near the end of the Prohibition era. In the 1930s, a sea breeze had gin, apricot brandy, grenadine, and lemon juice. [6]