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

NO LIMES? NO WORRIES! LIMONEIRA’S UNLEASH THE POWER OF LEMONS OFFERS SOLUTIONS WITH THE LIME SHORTAGE

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!)” 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 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 www.limoneira.com.

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