While it is one of the most commonly requested drink recipes, the ingredients of the Long Island Iced Tea cause it to remain one of the more difficult beverages to accurately prepare.
The high liquor-to-mixer ratio of this drink along with its dense sugar concentration makes its required balance quite delicate.
If the mixologist uses too heavy of a hand when it comes to the liquor pouring, the drink can hold an extraordinary level of intoxication potential which still manages to be masked by all of the sugar in the non-alcoholic ingredients.
Contrarily, not enough liquor can leave the consumer with an overly sweet drink that tastes nothing like the Iced Tea it is meant (yes, this drink made in the proper proportions actually does appear as well as taste similar to a regular non-alcoholic Iced Tea!) Prior to preparing this drink recipe, the following barware should be on hand:

• Either a glass/steel Boston style cocktail shaker with strainer (recommended) or a 3-piece stainless steel cocktail shaker set
• A measuring Jigger, shot glass with measuring lines, or auto-measuring bottle pourer spout
• A highball glass for each guest (approximately 12 ounce capacity)

Begin by throwing a few ice cubes into each highball glass.
Next, measure the following ingredients (quantity for each guest) into the cocktail shaker:

• 1/2 oz of Vodka
• 1/2 oz of Rum
• 1/2 oz of Tequila
• 1/2 oz of Gin
• 1/2 oz of Triple Sec
• 2 oz of Sweet and Sour Mix

Give the ingredients a good 3-5 second shake to create a uniform mix of the flavors, and then pour over the ice in the highball glass.
Each glass should then receive a quick splash of Cola (no more than an ounce), and finally a cherry garnish.
Popular modifications of the Long Island Iced Tea and their substitutions: The Adios - substitute Blue Curacao for the Triple Sec, and Sprite for the Coke Tokyo Iced Tea - substitute Midori Melon Liqeur for the Triple Sec, and Sprite for the Coke