So my last Long Island Iced Tea post created quite a controversy. It seems that most people only read the headline and were angry that I was standing against the opinion of the mighty Jeffrey Morgenthaler. Unfortunately I feel that the topic was hollowed out, and people screamed 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 make every drink better than your average dive bar does. Yes, you can use fresh juices and quality spirits and liqueurs (and you always should). But can that transform a flawed recipe into a good one? I don't think so!

Even before the year 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 (especially in Germany)... at least not in hotel bars, where I started my career. I have encountered only one place where I have worked as bartender that had no-name liquor brands for cocktails; all other places had all the quality brands.

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 people tell me that the drink I gave them, was the best LIIT they have ever tried. I almost took this as insult.

If so many people are so upset about me calling out the Long Island Iced Tea, then we should probably establish: What are bad drinks? Are all drinks good, and some just better? Personally, I believe that where there is good there has to be bad.