Top-Shelf Tea

• 1/2 ounce (1 tablespoon) silver tequila
• 1/2 ounce (1 tablespoon) white rum
• 1/2 ounce (1 tablespoon) vodka
• 1/2 ounce (1 tablespoon) Cointreau
• 1/2 ounce (1 tablespoon) gin
• 1 ounce (2 tablespoons) freshly squeezed lemon juice (about 1 medium lemon)
• 1/2 ounce (1 tablespoon) simple syrup (see Tip, page 191)
• 4 ounces (1/2 cup) cola soda
• Lemon twist, for garnish

1. Combine the tequila, rum, vodka, Cointreau, gin, lemon juice, and simple syrup in a cocktail shaker filled three-quarters of the way with ice.
2. Shake well and strain into a tall glass two-thirds filled with ice.
3. Top with cola and a lemon twist and serve immediately.
4. To avoid the overly sweet taste of high fructose corn syrup, use Boylan Cola or Mexican Coca-Cola, which still uses cane syrup as its sweetener.
5. Use large ice cubes for drinks on the rocks.
6. Big ice keeps the drink cold longer and takes longer to melt, which keeps the drink from becoming a diluted version of its former self before it is finished.

tequila, white rum, vodka, gin, freshly squeezed lemon juice, simple syrup, cola soda, lemon twist

Taken from www.epicurious.com/recipes/food/views/top-shelf-tea-382695 (may not work)