Long Beach Iced Tea Cocktail Recipe

I’m always up for mixing cocktails that hit that sweet spot between flavor and simplicity, and honestly, the Long Beach Iced Tea nails it. It’s basically the classic Long Island Iced Tea’s fun cousin—just swap out the cola for cranberry juice, and suddenly, you’ve got this crisp, fruity twist that feels perfect for summer. Let’s walk through how to make this super-refreshing cocktail with easy steps and ingredients you probably have lying around.

This is the kind of drink I’ll whip up for a chill evening or when a few friends drop by. I love how vodka, rum, gin, tequila, triple sec, and cranberry juice all come together for a smooth drink that’s definitely stronger than it tastes.

The color pops, and the tart flavor just sets it apart from other mixed drinks out there.

Long Beach Iced Tea Cocktail Recipe

I always reach for this one when I want something that mixes up a bunch of clear spirits with tart cranberry juice. The result is crisp, balanced, and honestly, just refreshingly not-too-sweet.

It looks bright in the glass, and that first sip is never a letdown.

Equipment

I don’t overcomplicate things when it comes to gear. I grab a cocktail shaker with a solid lid so I can really chill everything down.

A jigger helps me keep the pours honest.

I use a strainer so I’m not fishing ice chunks out of my drink. A highball glass is my go-to—it just fits the drink and ice perfectly.

Sometimes I’ll reach for a bar spoon if I want to stir instead of shake, just to keep things a little lighter. And if I’m feeling fancy, I’ll use a citrus juicer for fresh lemon juice.

• Cocktail shaker
• Jigger or measuring tool
• Strainer
• Highball glass
• Bar spoon
• Citrus juicer

Ingredients

For the Long Beach Iced Tea, I stick with clear spirits and a splash of cranberry juice to keep it bright. I always measure equal parts of each liquor, so nothing overpowers anything else.

• 1/2 oz vodka
• 1/2 oz white rum
• 1/2 oz gin
• 1/2 oz tequila
• 1/2 oz triple sec (orange liqueur)
• 3/4 oz lemon juice (freshly squeezed)
• 1/2 oz simple syrup
• 1 1/2 oz cranberry juice
• Ice cubes

I usually toss in a lemon wedge or sometimes a lime wheel for garnish. The cranberry juice does more than just give it a punchy color—it adds a tartness that balances the citrus and booze.

Instructions

First, I fill my shaker halfway with ice. Then I pour in vodka, white rum, gin, tequila, and triple sec.

I add lemon juice and simple syrup right after.

I shake everything for about 10 seconds, just until the shaker feels nice and cold. After that, I strain the mix into a highball glass packed with fresh ice.

Now, I top it with cranberry juice and give it a gentle stir using a bar spoon. I’ll usually finish it off with a lemon wedge for a little extra flair.

• Fill shaker with ice
• Add vodka, rum, gin, tequila, and triple sec
• Pour in lemon juice and simple syrup
• Shake well for 8–10 seconds
• Strain into ice-filled highball glass
• Top with cranberry juice
• Stir gently and garnish

Notes

Fresh lemon juice just works better—bottled stuff falls flat for me. The simple syrup mellows out the cranberry’s tartness.

Sometimes I want it lighter, so I’ll dial back the booze a bit and splash in more cranberry juice. If I’m in the mood for something stronger, I’ll keep the original ratios but go easy on the ice.

Tall glasses with clear ice just look the best, honestly. If I remember, I’ll chill the glass first so the drink stays colder, longer.

Tasting Notes

I’ve found the Long Beach Iced Tea tastes bright and crisp, especially next to a Long Island Iced Tea. That cranberry juice? It brings in a light tartness that cuts through all the spirits.

Instead of feeling heavy, it comes across as really refreshing. When I take a sip, I can pick out the vodka, rum, gin, and tequila—but none of them shout over the others.

You get a bit of mild sweetness from the triple sec, which kind of smooths things out. The finish? It’s clean, with just a hint of citrus.

I honestly like how the cranberry swaps in for the cola from the classic cocktail—makes it fruitier, a little less sweet. I usually pour it over ice and toss in a lemon wedge.

That deep red color always pops on the table. It just feels like the kind of drink you want on a warm day or when you’re hanging out with friends.