The Long Thailand Iced Tea


Source:  Alison Spiegel –

Combine one infamous cocktail with one beloved caffeinated beverage, and what do you get  (besides a possible two-day hangover)?  “A Long Thailand Iced Tea”.

If messy nights and gnarly hangovers leave you rolling your eyes at the mere mention of this drink, you’ve come to the right place. The four-month-old, dimly lit cocktail bar connected to Seattle’s hit Vietnamese restaurant, Stateside, is doing things differently.

Long Thailand iced tea

Made with sweetened condensed milk, black tea, brandy, whiskey and rum, this is the elevated version of all the mistakes you made as an early twenty something.

“People falsely associate creamy with sweet,” bar manager Adam Fortuna says, talking about how surprising the Long Thailand Iced Tea is. Though it’s sweeter than, say, a Manhattan, it isn’t cloying. In fact, it’s so delicious you’d be tempted to order more than one, were it not for all the other enticing options on the menu, like the citrusy Sorrel Sour and the bar’s eponymous cocktail, which is an update on the pisco sour.


  • ½ ounce honey
  • ½ ounce boiling water
  • 2 ounces red Thai tea
  • 1 ounce sweetened condensed milk
  • 1 ounce brandy
  • 1 ounce dark rum
  • 1 ounce rye whiskey
  • Ice
  • 2 ounces club soda
  • Lemon twist, for garnish


  1. In a cocktail shaker, stir the honey with the boiling hot water until the honey is fully dissolved, then let cool completely.
  2. To the cocktail shaker, add the tea, condensed milk, brandy, rum, whiskey and ice. Shake well, then strain into an ice-filled Collins glass.
  3. Top with the club soda, then garnish with a lemon twist and serve.

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January 17, 2019 |

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