All About Foods, Drinks etc.

A Long Island Iced Tea is a cocktail served in a highball glass and made with, among other ingredients, vodka, gin, tequila, and rum. It’s a popular drink throughout the world. Long Islanders certainly love it, but they are not alone. Since the 1990s the drink has gained worldwide acceptance. But despite its popularity, the origins of the Long Island Iced Tea are still a mystery and probably will always be so.

Although we may never know the true story of the drink’s creation, with a little sleuthing some interesting possibilities arise.

One of these possibilities is that the drink was created in the 1920s in the midst of the glory days of prohibition. Bartenders became experts at disguising alcoholic beverages to avoid the law. This common practice very well could have produced the innocent looking “iced tea.”

But perhaps, the Long Island Iced Tea came to be instead, in the place it takes its name from. Urban legend says that during the 1950s the drink was created by house wives mixing a little liquor from the variety of bottles in their liquor cabinets. Since the drink looks like iced tea, that’s what everyone thought they were drinking.

The most widely accepted story of the Long Island Iced Tea’s origin is that it was invented in 1972 by a bartender at the Oak Beach Inn in the Hamptons named Robert Butt. Rosebud always made sure it was fizzing when he served it and always used Jamaican Rum. He specified that white rum never be used as the rum is the ingredients that give the drink it’s signature color.

Whatever the origin of the Long Island Iced Tea, one thing is certain, the mixed drink reached its height of popularity in early 90’s and is now a well known drink nationwide. It has earned its place as a specialty drink on menus all over the world.

So why not try it for yourself? Here are just a couple of the many popular Long Island Iced Tea recipes:

Long Island Iced Tea

1 part vodka
1 part 1800® Tequila
1 part rum
1 part gin
1 part triple sec
1 1/2 parts sweet and sour mix
1 splash Coca-Cola®

Mix ingredients together over ice in a glass. Pour into a shaker and give one brisk shake. Pour back into the glass and make sure there is a touch of fizz at the top. Garnish with lemon.

3-Mile Long Island Iced Tea

1/2 oz Gin
1/2 oz Light rum
1/2 oz Tequila
1/2 oz Vodka
Coca-Cola
Sweet and sour
1-2 dash Bitters
1 wedge Lemon

Mixing instructions:

Fill 14oz glass with ice and alcohol. Fill 2/3 glass with cola and remainder with sweet & sour. Top with dash of bitters and lemon wedge.

For lots more mixed drink recipes visit www.MixedDrinksMadeEasy.com today!

Access competent information in the topic of quick and easy recipes - your personal knowledge pack.

Share This

— Farmer’s Potato Bacon Soup —

INGREDIENTS:

2 can (14 oz) chicken broth
3 Russet potatoes ( about 2 lbs), peeled and cut into 1/2 inch cubes
1 medium Onion, finely chopped
1 teaspoon Dried thyme leaves
4 to 6 strips bacon, chopped
1/2 cup (2 oz) shredded Cheddar cheese

DIRECTIONS:

Combine broth, potatoes, onion and thyme in Dutch oven; bring to a boil over high heat. Reduce heat to medium-high and broil 10 minutes or until potatoes are tender.

While potatoes are cooking, place bacon in microwaveable container. Cover with paper towels and cook on high 6 to 7 minutes or until bacon is crisp, stirring after 3 minutes. Break up bacon. Immediately transfer bacon to broth mixture with slotted spoon; simmer 3 to 5 minutes. Season to taste with salt and pepper.

Ladle into bowls and sprinkle with cheese.

— Harvest Vegetable Soup —

INGREDIENTS:

3 tablespoons Olive oil
1 Onion, diced
1 Leek, light green and white parts only. sliced
3 Cloves garlic, peeled and crushed
3 Ribs celery, diced
2 Carrots, diced
3 1/2 cup (1/2 small head) white cabbage, shredded or thinly sliced.
2 Boiling potatoes, red, chopped with peel on.
1 small Turnip, peeled and chopped.
2 1/2 cups Quarts vegetable broth
1 cup V-8 juice
1/2 teaspoon Dried thyme leaves black pepper to taste and dash of salt.
1 can Drained kidney beans, or great northern whites, or chick peas
1/2 cup Elbow macaroni

DIRECTIONS:

Heat oil in very large soup pot. Add onions and cook, stirring, over low heat for 2 minutes. Add the leek and garlic; cook, stirring, for another minute or so. Add celery and carrots; cook, stirring, for an additional minute or so. Stir in the cabbage, potatoes, turnip, vegetable broth (or bouillon cubes and water), tomato juice and thyme. Bring to a boil. Season with pepper to taste. Turn down, and simmer covered for 2 to 2 1/2 hours, or until the vegetables are tender. Add macaroni and beans during the last 30 minutes.

Serve hot with crusty bread or rolls.

— Rancher’s Bunkhouse Soup —

INGREDIENTS:

1 pound Ground beef
1 medium Onion
16 ounces Can mixed vegetables
10 ounces Can Rotel tomatoes
13 ounces Can Spanish Rice
14 1/2 ounces Can stewed tomatoes
17 ounces Can cream-style corn

DIRECTIONS:

Brown ground beef and onion lightly in a 4-quart kettle.

Add remaining ingredients, cover and simmer for 40 minutes.

— Old Fashioned Farm Style Sweet Corn Soup —

INGREDIENTS:

12 ears sweet corn
3 cups milk
2 tbs butter
1 tomato, peeled and diced
1 sliced onion
1/2 teaspoon salt
dash of pepper
3 oz cream cheese

DIRECTIONS:

Cut corn from ears being careful not to remove too deep (hard corn kernels can be an unwelcome addition). Scald milk, add half of corn kernels to warm milk. Saute 1/2 kernels in butter. Slowly add remaining ingredients and stir until cream cheese is melted and onion is tender. About 5 minutes. Stir both corn mixtures together over low heat. Serve warm.

— Garden Fresh Spinach Soup —

INGREDIENTS:

1/4 cup Butter or margarine
1/4 cup Chopped onion
1/4 cup All-purpose flour
1 teaspoon Salt
1/2 teaspoon Dry mustard
1/4 teaspoon Nutmeg
1 can Chicken broth
1/2 cup Shredded carrot
1 package (9-oz.) frozen spinach
2 1/2 cups Milk

DIRECTIONS:

Melt margarine in 2-quart saucepan over medium heat. Add onions; cook and stir until tender. Reduce heat to low. Stir in flour, salt, dry mustard and nutmeg; cook and stir until mixture is smooth and bubbly. Gradually stir in broth. Bring to a boil, stirring constantly. Add carrot and spinach. Reduce heat to medium; simmer 10 minutes or until carrot is tender and spinach is thawed, stirring occasionally. In blender container or food processor bowl with metal blade, puree spinach mixture until smooth. Return mixture to saucepan; stir in milk. Cook over low heat until thoroughly heated, stirring frequently.

If you like these recipes you can find more country style recipes like this at the Hitching Post, a dating and social networking site for Single Cowboys and country folks in general.

Read practical experiences to quick and easy recipes - this is your individual knowledge base.

Share This

— Cowboy Caviar Dip —

INGREDIENTS:

1 small onion, chopped
1 bell pepper, chopped (green preferable)
1 bunch of chopped chives
1 tablespoon garlic salt
2 cans of diced tomatoes
1 (8 ounce) bottle of Italian Dressing (I find store brands work best for this)
2 (15 ounce) cans of hominy (garbanzo beans are a good substitute if you can’t find hominy)
2 (15 ounce) can black-eyed peas, drained
1 bunch chopped fresh cilantro
Shredded parsley if desired.

DIRECTIONS:

Mix all ingredients together in large bowl, than serve as a dip. It goes best with tortilla chips. It also tastes better after 24 hours, after it has time to marinade itself.

— Bunkhouse Biscuit Gravy —

INGREDIENTS:

1 pound pork sausage
1 onion, finely chopped
1 green bell pepper, finely chopped
1 teaspoon crushed red pepper flakes
2 tablespoons garlic, minced
4 tablespoons unsalted butter
salt and pepper to taste
4 tablespoons all-purpose flour
1 teaspoon minced fresh sage
1 teaspoon minced fresh thyme
2 cups milk, divided
2 cubes chicken bouillon
1/4 cup minced fresh parsley

DIRECTIONS:

1. In a skillet on medium heat cook pork, onion, green pepper, red pepper flakes, and garlic until pork is crumbly. Drain off excess fat, but leave a small amount.

2. Combine butter, salt, and pepper with the meat mixture and stir until butter melts. Slowly sift flour over the top. Mix gently and allow mixture to cook for 5 minutes. It will burn, so do not let it sit unguarded. Don’t forget to scrape the bottom of the pan. Add the sage and thyme.

3. Slowly stir in milk, about a half a cup at a time, and incorporate it well. When the mixture thickens, add more milk. Do not let it boil vigorously, or it will burn. Add chicken bullion and let cook for five minutes. Again, if it thickens too much, add more milk. Adjust taste with more salt and pepper if needed.

4. Just before serving, add the parsley, and about a 1/4 cup more milk; the gravy will thicken quickly as it cools.

Serve over biscuits.

— Tex-Mex Corn Dip —

INGREDIENTS:

3 cans Mexican style corn (11 oz)
1 can diced green chiles (4 oz), drained
5 green onions, chopped, (scallion type)
1 container sour cream (8 oz)
1 jalapeno pepper, chopped
3/4 cup mayonnaise
10 ounces shredded Cheddar cheese

DIRECTIONS:

In a medium-size mixing bowl, combine corn, chilis, onions, sour cream, jalapeno pepper, mayonnaise, and cheese. Mix well. Cover and refrigerate until ready to serve. Makes 12 servings. We like this with corn chips.

— Cowpoke Cheese Dip —

INGREDIENTS:

1 lb. ground beef, browned & drained
1 lb. block Velveeta cheese
1 jar salsa
1 small onion chopped

DIRECTIONS:

After browning and draining ground beef, mix together all ingredients in a microwave safe bowl. Heat until cheese is melted, stir to combine. Serve immediately with tortilla chips.

If you like these recipes you can find more country style recipes like this at the Hitching Post, a dating and social networking site for Country Singles and country folks in general.

Find useful information to quick and easy recipes - welcome to your own guide.

Share This