Long Island Thai Iced Tea

Recipe by: Jerry James Stone | Written October 22, 2015

Do you remember your first Long Island iced tea? If you do… you did it wrong! It’s okay. You can make it up to me by trying this delicious Thai spin on the hangover-inducing classic.


3 ounces root beer
1 ounce spiced rum
1 ounce vanilla vodka
1 ounce Bourbon
1 ounce Tequila
½ orange
Splash Grand Marnier
Splash simple syrup
2 ounces brewed Thai iced tea
crushed ice

Total Time:

5 minutes

5 minutes
1 cocktail 
Recipe Type:
  1. Take a Collins glass, or any glass that is about 10 to 12 ounces, and fill it up with crushed ice. Over fill it, as the ice will sink when we start adding in the hooch. 

  2. Add three ounces of root beer. I won't name names, but I suggest a high quality root beer. This cocktail is all about the spices and you want a soda that is rich and complex. 

  3. Now let's add in the booze! Add 1 ounce of each spirit: spiced rum, vanilla vodka, Bourbon, and Tequila. Juice half of an orange, and top it off with a splash of Grand Marnier and a splash of simple syrup. Here's a recipe, just omit the lavender. 

  4. Now float the Thai tea on top. You want brewed tea, as in this Thai iced tea recipe, but only the tea. To float it, simply pour the 2 ounces of tea slowly over an upside down spoon. 

  5. Enjoy! 


Share this recipe

Jerry James Stone

Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say 'hella' too much. Founder and creator of Cooking Stoned.

Read by detailed bio...

Get My Secret Recipes

Are you hungry? Subscribe to our weekly newsletter!

  • This field is for validation purposes and should be left unchanged.

No spam – we promise (we’re vegetarian)

Share this recipe