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telekinetic · 09-02-2008, 03:45 PM

You can pretty much do the math...a normal bar drink is never more than 1/4 spirits, so if you're mixing something up that is, yer doin' it wrong!

If you're making it at home, all bets are off...I've been known to drink a few 1:1 Jack and Coke's in my day, although even that is weak compared to some, but you'll never get one in a bar unless you order the shots and coke and highball glass seperately, and then it will be $16.

Bonus face: Since you've already got all the hard stuff, you should try a Long Beach Ice Tea--same as a long island, with cranberry juice instead of sweet and sour, and citrus soda (7up/sprite) instead of coke. Same ratios, and if you like it, all good bartenders already know what it is, so you can order it at bars.

Full disclosure: The '6 parts sour' is actually a considerably watered down Long Island, as it is traditionally just a hella strong highball...(it's about 60 proof when made by the recipe you gave)...the only reason I gave you the wimpier recipe is that if you made the 'real' version and didn't like it, and due to your preamble about liking it at restaurants, I assumed you wanted to know how to mix the bar version.

09-02-2008, 03:45 PM	#4 (permalink)
telekinetic zomgomgomgomgomgomg Location: Fauxenix, Azerona	You can pretty much do the math...a normal bar drink is never more than 1/4 spirits, so if you're mixing something up that is, yer doin' it wrong! If you're making it at home, all bets are off...I've been known to drink a few 1:1 Jack and Coke's in my day, although even that is weak compared to some, but you'll never get one in a bar unless you order the shots and coke and highball glass seperately, and then it will be $16. Bonus face: Since you've already got all the hard stuff, you should try a Long Beach Ice Tea--same as a long island, with cranberry juice instead of sweet and sour, and citrus soda (7up/sprite) instead of coke. Same ratios, and if you like it, all good bartenders already know what it is, so you can order it at bars. Full disclosure: The '6 parts sour' is actually a considerably watered down Long Island, as it is traditionally just a hella strong highball...(it's about 60 proof when made by the recipe you gave)...the only reason I gave you the wimpier recipe is that if you made the 'real' version and didn't like it, and due to your preamble about liking it at restaurants, I assumed you wanted to know how to mix the bar version. Last edited by telekinetic; 09-02-2008 at 03:55 PM..