If you’ve been to a bar or grocery store lately, you may have noticed there’s something missing. No cheerful bright green beckoning us to the citrus bins. No verdant wedges perched on the edges of our gin & tonics. Indeed, limes are in short supply.
A combination of a harsh winter, diseased crops and a Mexican cartel war in Michoácan (home to the world’s biggest producers of limes), has caused the price of the fruit to skyrocket across the U.S. According to several reports, wholesale crates that used to go for around $15 to $25 now go for upwards of $100.
What does that mean for us in New York? Making margaritas, and other lime-based cocktails, is going to cost a pretty penny for the foreseeable future. Say goodbye to gimlets, folks. While restaurants and markets wait for the wholesale prices to stabilize, many are scaling back its use or taking it off the menu entirely. Yes, with Cinco de Mayo and warmer weather approaching, it’s a sad day for our favorite sour-sweet orbs.
But don’t cry into a lime-less glass just yet. Thankfully — breathe with us — there is no tequila shortage. Here’s seven highfalutin’ ways to happily drink your hooch sans lime this weekend:
Smoky and Spicy
The Bowery Fix at Saxon & Parole –
Olmeca Altos Blanco, mezcal, yellow chartreuse, fresh bell pepper and chili oil.
Aged meets Fresh
Añejo Smash at Viktor & Spoils — Siete Leguas Añejo Tequila, Grand Marnier, lemon, mint and crushed ice.
Bark with a (Sweet) Bite
Baby Dragons at Mayahuel –
Strawberry-infused Blanco, Cocchi Rosa, Amontillado Sherry, lemon and cinnamon bark.
Ida the Goose at the Dead Rabbit— Espolón Blanco Tequila, salt essence and Italian grapefruit soda.
An Exhilarating Twist
Electric Eel at Agave —
Siembra Azul reposado, fresh pineapple and lavender sugar.
An Unadulterated Classic
Tequila with Sangrita at Barrio Chino — Any one of the restaurant’s 50+ tequilas with an accompanying glass of sangrita, a traditional mixture of tomato and citrus to drink with your hooch.
A Sweet End to the Night
Buenos Noches at Tequileria —
Semental Añejo, Alvear Pedro Xímenez and chocolate Aztec bitters.