Long Island Iced Tea Punch Bowl make an easy to drink cocktail that really packs a punch and it can be made ahead of time (minus the cola) to save time on the party day.
Ingredients
24 sprigs mint, plus more for garnish
1 cup sugar
2 cups gin
2 cups white rum
2 cups tequila
2 cups triple sec
2 cups vodka
1 (2-liter) bottle Coke Cola
1 lemon, sliced
Equipment: One 12-cup muffin pan
Directions
Mint Ice Cubes
Remove the leaves off of 12 sprigs of mint.
Divide them among the 12 cups of a muffin pan.
Pour water over to cover.
Freeze until firm, about 4 hours.
Mint Syrup
Combine the sugar with 1 cup water in a medium saucepan over medium-high heat.
Bring to a boil and stir to dissolve the sugar.
Add the remaining 12 sprigs of mint.
Remove from heat and steep 15 minutes.
Strain and allow the simple syrup to cool slightly.
Tea Mixture
Mix the gin, rum, tequila, triple sec, vodka and mint syrup in gallon-size container. Chill until ready to serve.
Pour the mixture into a large punch bowl.
Pour in the cola just before serving.
Float 6 to 8 lemon slices in the punch.
Add to the punch bowl mint ice cubes
Serve in cups over ice and garnish with mint sprigs.
Remove the leaves off of 12 sprigs of mint.
Divide them among the 12 cups of a muffin pan.
Pour water over to cover.
Freeze until firm, about 4 hours.
Mint Syrup
Combine the sugar with 1 cup water in a medium saucepan over medium-high heat.
Bring to a boil and stir to dissolve the sugar.
Add the remaining 12 sprigs of mint.
Remove from heat and steep 15 minutes.
Strain and allow the simple syrup to cool slightly.
Tea Mixture
Mix the gin, rum, tequila, triple sec, vodka and mint syrup in gallon-size container. Chill until ready to serve.
Pour the mixture into a large punch bowl.
Pour in the cola just before serving.
Float 6 to 8 lemon slices in the punch.
Add to the punch bowl mint ice cubes
Serve in cups over ice and garnish with mint sprigs.
