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The Fabled Pour

Lime

Also called Persian lime, Key lime, Mexican lime, lima, citron vert

The whole lime, cut into wedges and wheels for garnish or into chunks to muddle with sugar in a Caipirinha. Persian limes are large and seedless; Key limes are small, seedy and more aromatic. The peel oil is as important as the juice when the fruit itself goes into the glass.

  • lime oil
  • sharp acidity
  • green zest
  • floral
  • faint bitterness from pith

Origin

The Mexican or Key lime is native to the Indo-Malayan region, was carried by Arabs and Crusaders to the Mediterranean by the 13th century and by the Spanish to the Caribbean and Mexico (Haiti by 1520). The Persian or Tahiti lime, a presumed hybrid with citron or lemon, is larger, seedless and hardier, reached Florida by 1883 and became the commercial lime of North America. Muddled whole lime is the heart of the Caipirinha and the wedge is the signature of the Margarita, the Mojito and the Michelada.

Production and safety

Wash limes before cutting; peel goes into the glass. Cut garnish to order; wedges dry and brown within hours. Trim the central pith when muddling to limit bitterness. Lime oil on skin reacts with sunlight (phytophotodermatitis), so wash hands after cutting limes in volume. Store whole limes at room temperature for a few days or refrigerated for 2 to 3 weeks.

Allergens: None

Common uses

  • caipirinha (muddled with sugar)
  • margarita wedge
  • mojito wheel
  • michelada wedge and rim
  • Gin and Tonic

Pours that use it

Sources

  1. Mexican lime (Morton, Fruits of Warm Climates, Purdue NewCROP), Purdue University NewCROP · secondary source, retrieved 2026-10-11
  2. Tahiti lime (Morton, Fruits of Warm Climates, Purdue NewCROP), Purdue University NewCROP · secondary source, retrieved 2026-10-11
  3. Margarita Burns: When Lime and the Sun Don't Blend Smoothly, The Scientist · secondary source, retrieved 2026-10-11