PRESS RELEASE / ANNOUNCEMENTS Originally published 7:25 p.m., May 13, 2014 Updated 7:25 p.m., May 13, 2014


Southern California agribusiness softens the sour blow of the current lime shortage by pooling their resources and utilizing the lemon in lime-based cocktails

With the current lime shortage putting the squeeze on the country, Limoneira, one of the nation's largest lemon growers, has come up with a juicy solution for mixologist everywhere.

(Santa Paula, CA) - With the current lime shortage putting the squeeze on the country, Limoneira, one of the nation’s largest lemon growers, has come up with a juicy solution for mixologist everywhere. As reported by the Associated Press and Wall Street Journal, the severe shortage of limes is the outcome of a myriad of challenges. As a result, the fruit has skyrocketed in price in both Mexico and the United States. The Associated Press explains, “A case of 200 or so fetches between $80 and $130 now, up from about $15 last year.” While the industry awaits the summer harvest to lower prices, Limoneira’s global mixologists, behind its Unleash the Power of Lemons initiative, have concocted lemony cocktail recipes that add a tart twist to traditional lime-based cocktails.

Erin Hayes, lead bartender at Three Dots and a Dash in Chicago says “lemons are versatile in creating some great cocktails when limes can’t be found (and even when they’re available!)”

Meyer Lemon Mojito

Recipe By: Hans Hilburg - Espiritus del Bar, Lima Peru

Servings: Makes 4


1 cup mint simple syrup, chilled (see recipe below)

1 cup white rum, chilled

¼ cup Meyer lemon juice (2-3 lemons)

1 cup club soda, chilled


Mint sprigs, optional garnish

Mint simple syrup:

1 cup sugar

1 cup water

1cup fresh mint leaves, packed

Preparation: For the syrup: using a small saucepan, combine the sugar, water and mint leaves. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove pan from heat and allow to rest for 20 minutes. Strain the syrup. Cover and chill. For the mojitos: using a pitcher, combine the mint syrup, rum, lemon juice and club soda. Stir and pour into ice-filled glasses. Garnish with mint sprigs.

Rosemary Lemon Margarita

Recipe By: Antonio Lai - Quinary and Origin, Hong Kong

Servings: Makes 4


8 Lemons (Juice Only)

24 ounces Club Soda

4 Rosemary Sprigs

4 tablespoons Sugar

4 ounces Tequila

Preparation: Combine lemons, club soda, sugar and tequila in pitcher. Mix well. Refrigerate until cold. Place 1 rosemary sprig in each of the 4 serving cups. Pour margarita and drink cold or iced.

Lemon Muddled Cuba Libre’

Recipe By: Joe McPherson - Zenkimchi, Seoul

Servings: Makes 1


1 1/2 oz White or Amber Rum

4 to 6 oz Cola

Large Ice-cubes

Lemon slice

Preparation: Place the lemon slice into a tall bar glass and muddle slightly. Add Ice and the rum then fill with Cola.

Lemon Mule

Recipe By: Ely Key - Switchel, New York City

Servings: Makes 1


1/2 ounce Meyer lemon juice (juice of about 1 lemon wedge)

2 ounces vodka

5 ounces best-quality ginger beer

Ice cubes

Lemon slices, for garnish


Squeeze lemon juice into mug or glass and top with vodka. Add a few ice cubes and stir to slightly chill the liquid. Top with the ginger beer and add more ice until mug or glass is full. Garnish with a few lemon slices.

Meyer Lemon Mai Tai

Recipe By: Dylan Black - Green Street, Boston

Servings: Makes 1


1 oz Light Rum

1 oz Dark Rum

1/4 oz Orange Curacao

1/4 oz Orgeat Syrup

1 oz Pineapple Juice

1/2 oz Fresh Meyer Lemon Juice

Preparation: Mix the Orange Curacao, Orgeat, Pineapple and Lemon juices in the right proportions for the number of Mai Tai’s you’re making. Fill an old-fashioned glass with crushed ice or ice cubes. Pour in the light rum and the mix of other ingredients then, float the dark rum on top. Garnish with a wedge of lime and a pineapple slice.

Lemon Thyme Gimlet

Recipe By: Tacy Stevens - Galatoire’s 33 Bar & Steak, New Orleans

Servings: Makes 4-6


3 cups Martin Miller’s gin

1 bunch thyme

1 1/2 cups freshly squeezed lemon juice

1 1/4 cups simple syrup (prepared by melting 2 cups sugar in 2 cups water and cooling)

Preparation: Muddle the thyme in the gin and let it steep for several hours. Combine the ingredients in a large pitcher. Pour mixture into a cocktail shaker with ice and shake vigorously. Strain into chilled cocktail glasses and garnish with a thyme sprig.

For other lemon recipes visit


Limoneira Company, a 120-year-old international agribusiness headquartered in Santa Paula, California, has grown to become one of the premier integrated agribusinesses in the world. Limoneira (pronounced lē mon΄âra), is a dedicated sustainability company with approximately 10,000 acres of rich agricultural lands, real estate properties and water rights in California. The Company is a leading producer of lemons, avocados, oranges, specialty citrus and other crops that are enjoyed throughout the world. For more about Limoneira Company, visit

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