Lime juice
Also called fresh lime juice, jus de citron vert, jugo de limón
Fresh squeezed lime, the sour in a Daiquiri, a Margarita, a Mojito, a Gimlet and a Michelada. Persian limes are the bar standard; Key limes are smaller, seedier and more aromatic. Lime juice peaks a few hours after squeezing and turns flat and bitter within a day.
- sharp citric acid
- green zest
- floral lime oil
- faint bitterness
- tropical brightness
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, where it was grown in 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. Lime juice traveled with sailors and planters and became the citrus of rum, tequila and gin drinks.
Production and safety
Squeeze no more than 4 to 6 hours before service for the best flavor; day old lime juice is noticeably flat. Strain, refrigerate sealed, discard after 24 hours. Lime peel oil can cause a skin reaction in sunlight (phytophotodermatitis): wash hands after juicing in volume. Wash limes before cutting.
Allergens: None
Common uses
- daiquiri
- margarita
- mojito
- pisco-sour
- michelada
- singapore-sling
- Gimlet
Pours that use it
- Classic
Daiquiri
Rum, lime and sugar, shaken until the tin frosts
The Cuban rum sour: white rum, fresh lime juice and simple syrup, shaken hard and served straight up in a chilled coupe.
RumShakenEasy - Classic
Margarita
Tequila, lime and orange liqueur, with salt on half the rim
The classic tequila sour: blanco tequila, fresh lime juice and Cointreau with a touch of agave, shaken and served with salt on half the rim.
TequilaShakenEasy - International
Michelada
Mexican lager, lime, salt and savory sauces over ice
Mexican lager served over ice with fresh lime juice, Worcestershire-style sauce, hot sauce and a chili-salt rim, with optional Clamato for the clamachela style.
BeerBuiltEasy - International
Mojito
Havana's mint and lime highball, pressed not pulverized
Cuba's mint and lime highball: white rum, fresh lime, sugar or syrup and gently pressed mint, built over ice and topped with soda water.
RumMuddledIntermediate - International
Pina Colada
Puerto Rico's rum, coconut and pineapple blend, made with fresh juice
Puerto Rico's national drink: rum, cream of coconut and pineapple juice blended or shaken with ice and served in a hurricane glass with pineapple and a cherry.
RumBlendedEasy - International
Pisco Sour
Lima's grape-brandy sour under a cap of foam and bitters
Peru's national cocktail: pisco, fresh lime, simple syrup and egg white, shaken without ice and then with it, strained up and finished with drops of aromatic bitters on the foam.
PiscoShakenIntermediate - International
Singapore Sling
The rose-colored long drink of the Long Bar
A tall, fruit-forward gin sling from Singapore's Raffles Hotel: gin, cherry liqueur, Benedictine, orange liqueur, pineapple, lime, grenadine and bitters, shaken and served over ice.
GinShakenIntermediate
Sources
- Mexican lime (Morton, Fruits of Warm Climates, Purdue NewCROP), Purdue University NewCROP · secondary source, retrieved 2026-10-11
- Tahiti lime (Morton, Fruits of Warm Climates, Purdue NewCROP), Purdue University NewCROP · secondary source, retrieved 2026-10-11
- Margarita Burns: When Lime and the Sun Don't Blend Smoothly, The Scientist · secondary source, retrieved 2026-10-11