3 Cocktails for the Lime Shortage

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Imagine sitting down at your favorite Mexican restaurant and reading “Margarita: market price.”Bloody-Maria

The way things are headed with the national lime shortage, that might not be too far off. The cost of limes in the U.S. has skyrocketed in recent months, and margarita drinkers aren’t the only ones feeling the squeeze.

“There are two things customers hate to hear,” says Arlen Gargagliano, Latin Twist blogger on Small Bites on lohud.com and the chef-owner of Mambo 64 in Tuckahoe. “The unavailability of something they want and the prices going higher.”

She shared with us some of her favorite Latin-inspired cocktails that are light on the lime.

Read ‘Cinco de Mayo without limes’ on lohud.com

'Bloody Maria' Sangrita

Adapted from "Mambo Mixers," by Arlen Gargagliano. It uses just 3 limes for 4 cups of liquid. Makes about 4 cups.

Ingredients

  • For the sangrita:
  • 2 cups tomato juice
  • 1 small onion, coarsely chopped
  • 1 jalapeño pepper (or more, to taste!) seeded and coarsely chopped
  • 1 teaspoon Worcestershire sauce
  • 1 cup fresh squeezed orange juice
  • Juice of 3 limes
  • Coarse salt and freshly ground black pepper
  • Fresh lime for garnish
  • Combine all of the ingredients in a blender and process to blend. Pour into a pitcher, cover and refrigerate for at least an hour, or up to 1 week.

Instructions

  1. Combine all of the ingredients in a blender and process to blend. Pour into a pitcher, cover and refrigerate for at least an hour, or up to 1 week.
  2. To serve as a cocktail: Fill individual glasses with ice. Add about 1 1/2 ounces of tequila or vodka. Fill the rest of the glass with sangrita. Garnish with a lime, and serve.
http://food.lohudblogs.com/2014/04/23/3-cocktails-lime-shortage/

Coco Loco

Coco Locos can be found in different versions around Acapulco (and other seaside parts of Mexico), but this is one of our favorite takes. Serves 2

Ingredients

  • Toasted coconut flakes, for the rim and garnish
  • 1 ounce cream of coconut
  • 4 ounces coconut milk
  • 4 ounces pineapple juice (unsweetened)
  • 3 ounces white tequila

Instructions

  1. Rim two bar glasses with toasted coconut (you can use water to moisten, and then "roll" the rim in the coconut).
  2. Fill a bar glass with ice and add the cream of coconut, pineapple juice, coconut milk and tequila.
  3. Shake well, pour into the prepared glasses, sprinkle a bit more of the toasted coconut on top and serve.
http://food.lohudblogs.com/2014/04/23/3-cocktails-lime-shortage/

Mexican Beer Cooler: Michelada

This version of the Michelada is more popular outside Mexico City. It is made with one of my favorite beers: Pacífico, and not too much lime juice! For a spicy rim use Tajín, a Mexican chili and salt seasoning, available in large markets or at Viva Grande in New Rochelle, or make your own.

Ingredients

  • 1 part coarse salt
  • 1 part sugar
  • 1/2 part cayenne pepper
  • 1 bottle of Mexican beer, like Pacifico or Bohema
  • 1 ounce Sangrita

Instructions

  1. Use a lime (or lemon!) to coat a beer glass rim, and then dip it into a small plate with the Tajín or the rim mix to coat. Fill the glass with ice. Add Pacífico. Add about an ounce (or more to taste) of Sangrita (recipe above). Stir once to mix and serve.
http://food.lohudblogs.com/2014/04/23/3-cocktails-lime-shortage/

 

‘Bloody Maria’ Sangrita

Adapted from “Mambo Mixers,” by Arlen Gargagliano. It uses just 3 limes for 4 cups of liquid. Makes about 4 cups.

For the sangrita:

2 cups tomato juice

1 small onion, coarsely chopped

1 jalapeño pepper (or more, to taste!) seeded and coarsely chopped

1 teaspoon Worcestershire sauce

1 cup fresh squeezed orange juice

Juice of 3 limes

Coarse salt and freshly ground black pepper

Fresh lime for garnish

Combine all of the ingredients in a blender and process to blend. Pour into a pitcher, cover and refrigerate for at least an hour, or up to 1 week.

To serve as a cocktail: Fill individual glasses with ice. Add about 1 1/2 ounces of tequila or vodka. Fill the rest of the glass with sangrita. Garnish with a lime, and serve.

Coco Loco

Coco Locos can be found in different versions around Acapulco (and other seaside parts of Mexico), but this is one of our favorite takes. Serves 2

Toasted coconut flakes, for the rim and garnish

1 ounce cream of coconut

4 ounces coconut milk

4 ounces pineapple juice (unsweetened)

3 ounces white tequila

Rim two bar glasses with toasted coconut (you can use water to moisten, and then “roll” the rim in the coconut).

Fill a bar glass with ice and add the cream of coconut, pineapple juice, coconut milk and tequila.

Shake well, pour into the prepared glasses, sprinkle a bit more of the toasted coconut on top and serve.

Mexican Beer Cooler: Michelada

This version of the Michelada is more popular outside Mexico City. It is made with one of my favorite beers: Pacífico, and not too much lime juice! For a spicy rim use Tajín, a Mexican chili and salt seasoning, available in large markets or at Viva Grande in New Rochelle, or make your own.

1 part coarse salt

1 part sugar

1/2 part cayenne pepper

1 bottle of Mexican beer, like Pacifico or Bohema

1 ounce Sangrita

Use a lime (or lemon!) to coat a beer glass rim, and then dip it into a small plate with the Tajín or the rim mix to coat. Fill the glass with ice. Add Pacífico. Add about an ounce (or more to taste) of Sangrita (recipe above). Stir once to mix and serve.

 

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About Author

Megan McCaffrey is a food writer for The Journal News and contributor to the Small Bites Blog. She has a degree in Digital Media from Fordham University and a fondness for good craft beer. She loves to bake, read cooking blogs and taste all the Lower Hudson Valley has to offer. Megan lives in Ridgefield, Connecticut with her husband and three kids.

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