(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!)” threedotschicago.com.
Meyer Lemon Mojito
Recipe By: Hans Hilburg – Espiritus del Bar, Lima Peru
Servings: Makes 4
Ingredients:
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
Ice
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
Ingredients:
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
Ingredients:
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
Ingredients:
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
Preparation:
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
Ingredients:
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
Ingredients:
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 http://www.limoneira.com.
ABOUT LIMONEIRA COMPANY:
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 http://www.limoneira.com.
