Post #776353 by jokeiii on Sat, May 27, 2017 6:44 AM

On 2017-05-27 00:43, Hurricane Hayward wrote:
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).

HH, some quick thoughts on the lime thing. Last time I was down in the Keys, one of the bartenders explained how they let key lime juice sit for 2-3 hours to "soften" and also how they only use RIPE fruit which will be a pale yellow with minimal, if any, traces of green. All the ones I see in the chain supermarkets are quite green, and that may be the difference.