Suzi's Blog

Lime Crisis II and Two Cocktail Solutions

wc-Limes

A few days ago I blogged about the lime shortage. This week, the New York Post spent two pages on the “limepocalype.” The Post story, which was published before the normal Wednesday food section, covered a concerned span of lime users and drinkers. A man with a key lime pie business is thinking of building a greenhouse on his Brooklyn site and trying to grow lime trees. I wish him luck. His site did not make it thru the last hurricane.

More of the story focused on bartenders and their customers. And the key point was heresy: can you substitute lemon juice — in part or in whole — for lime juice? Some folks will. Some won’t. Some violently won’t. One man was quoted as saying he could not tolerate substituting bitter lemons for limes. Think about that. I know, limes can be “sweet” but sweeter than a lemon? I don’t think so.

The fact is, if you are familiar with my cocktails recipes on this site, I tend to use lemon juice and not lime. Even in a margarita. For my palette, does it make a difference? As with many cocktail dabblers, I’m putting sugar syrup into my margarita anyway. Using lemon juice instead of lime is of no consequence. To me. To me. Don’t get limey on me.

For those who are willing to explore and experiment, the Post provided some cocktail recipes that are based on lemon and not lime juice. Even one tequila drink with no lime! Here are a couple of drink ideas that may ease your lime withdrawal.

The first drink here, the Lemon Rita, is essentially a margarita using lemon juice with some agave syrup instead of simple sugar syrup. The second drink, the Southern Surprise, is a few steps in directions you may not have traversed. You’ll need to make some vanilla-infused tequila here. But, what weekend plans did you have anyway? Actually, to enjoy this on the weekend, you need to get busy and make your tequila now.

Lemon Rita

Yield: 1 cocktail

Ingredients:

  • 2 ounces Milagro Silver tequila
  • 1 ½ ounces fresh lemon juice
  • ½ ounce agave syrup
  • ½ ounce Combier orange liqueur

Preparation:

Combine all the ingredients in an ice-filled cocktail shaker and shake until well chilled. Strain into a salt-rimmed glass filled with ice and garnish with a lemon wheel.

To make the vanilla-infused tequila, gently crush 1 large fresh vanilla bean using the back of a spoon to soften it and release its oil and flavor. Slice lengthwise and add to a 750-ml bottle of Patrol Silver tequila. Allow to rest for two to three days, depending on the desired vanilla strength.

Source: Ricky Camarco, Executive Chef, Anejo, 668 10th Avenue, NYC

 

Southern Surprise

Yield: 1 cocktail

Ingredients:

  • 2 ounces Patron Resposado Tequila
  • 1 ounce fresh pineapple juice
  • 1 ounce simple syrup
  • ½ ounce vanilla-infused tequila

Preparation:

Combine all the ingredients in an ice-fill cocktail shaker and shake until well chilled. Strain into a coupe glass and garnish with a large mint leaf.

To make the vanilla-infused tequila, gently crush 1 large fresh vanilla bean using the back of a spoon to soften it and release its oil and flavor. Slice lengthwise and add to a 750-ml bottle of Patrol Silver tequila. Allow to rest for two to three days, depending on the desired vanilla strength.

Source: Esteban Ordonez, Burning Waters Cantina, 116 McDougal Street, NYC

 

 

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