The Long Shot
Shake ∙ 3 min ∙ 16.1% ABV ∙
The Long Shot shakes reposado tequila with orange curaçao, lemon, sugar syrup and a dash of bitters, lengthened with soda in a Collins glass. Bright and fizzy with a silky citrus tang, it finishes crisp and lightly bittersweet, its oak-rounded warmth softened by a sparkling top-up.
Ingredients
1
Servings
Garnish
Instructions for 1 serving
- Pre-chill a glass
- Shake the first 5 ingredients with ice: Tequila reposado 45 mlOrange curaçao liqueur 15 mlSugar syrup 10 mlLemon juice 25 mlAngostura aromatic bitters 1 dash and strain into the ice-filled glass
- Top with Soda water
- Briefly stir
- Garnish with an orange slice and a lemon wedge
Tips
- Shake only the tequila, curaçao, syrup, lemon, and bitters hard with ice — the soda goes in after straining, never in the shaker.
- Use a reposado tequila rather than blanco; its barrel notes carry through the lemon and soda better than an unaged spirit.
- Stir just briefly once the soda water is added, so you keep the carbonation instead of knocking it flat.
History
The Long Shot is a tequila cocktail created in 2007 by bartender Julian de Féral at Milk & Honey, a cocktail bar in London. The drink pairs reposado tequila with orange curaçao, lemon juice, and a topping of soda water, a combination that places it among the wave of tequila-based long drinks devised by London's speakeasy-style bar scene in the mid-2000s. De Féral went on to work at other notable London bars, including Lutyens and Hawksmoor, after his time at Milk & Honey.
FAQ
What is a Long Shot cocktail?
The Long Shot is a tequila reposado-based highball, shaken with orange curaçao and lemon juice for a bright citrus edge, then topped with soda water and served in a Collins glass over ice, garnished with an orange slice and a lemon wedge, at roughly 16% ABV.
