Post #776352 by Hurricane Hayward on Sat, May 27, 2017 12:43 AM

LeftarmofBuddha: It's good to hear you're able to re-create the Mai-Kai cocktail experience without ever having had the pleasure of tasting the real deal. Perhaps some day you'll reach Nirvana ;>) ... In regards to the ingredients in Terry's Key Lime Pie Juice, I'm sure the lemon juice is minimal, probably to balance out the tart lime a bit. If you're mixing concentrated key lime juice with fresh Persian limes, it probably wouldn't hurt to add a small amount of fresh lemon as well.

mikehooker: I'm very interested to hear about your further experiments with key lime juice. I've tried juicing them myself, but the result is nowhere near as palatable as the bottled juice. It's curious that limes are not front and center on the bars in Cuba. We'll have to rely on your palate to tell us what's going on there, but I wouldn't be surprised if there's some blend of lime juices going on behind the scenes. As for the historical timeline, you're correct in assuming that by the post-Prohibition Tiki era, Persian limes were the predominant variety. However, I still wonder if the unique geographical location of Florida (and Cuba) allowed key lime juice to remain a viable option (and possibly a favorite of bartenders).

jokeiii: Mahalo for reminding me about the great juices down in Miami. The Palace of the Juices has always been on my radar, but now I really need to check it out. I'm sure the rest of the country is jealous of our bounty. Also, I was not aware of Costco's relationship with Lambeth Groves. I assume that's a regional perk as well.

Okole maluna!