So just lately the Long Island Iced Tea post created quite a controversy on Liquor.com.
It seems, that most people have only read the headline... and were just angry, that I was standing against the opinion of the mighty Jeffrey Morgenthaler.
Unfortunately I feel that the topic was hollowed out - and people screaming at me: how can you dare do doubt a so iconic drink?
Well - not much has changed. Yes - Jeffrey and a lot of other people are right: you can probably do every drink better, than in your average dive. Yes, you can use fresh juices and quality spirits and liqueurs (and you always should). But does that make a flawed recipe a good one? I don't think so!
Even before 2000 I tended bars and was managing bars and I never used sweet and sour mix. Because this wasn't accepted at all in Europe (in Germany to be specific) - at least not in hotel bars, where I started my career. I have encountered only one place, where I have worked as bartender, which had no-name liquor brands for cocktails - all other places had all the quality brands.
If so many people are so upset about me calling out the Long Island Iced Tea, we have got to understand, what are bad drinks? Are all drinks good (and some just better)? Personally i believe, that where there is good, have to be bad.
For all who are so indifferent in their judgement - would you perceive a cum shot a great drink, if you are using proper cream instead of the cheap canned stuff? Can you call any cocktail bad at all?
I made also a ton of Long Island Iced Teas during the time I was daily actively behind the bar. And far too often I have heard, that people tell me, that the drink I gave them, was the best LIIT they have ever tried. I almost took this as insult...
nice
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