Lime juice
Lime juice may be squeezed from fresh limes, or bought in bottles in both unsweetened and sweetened variations. Lime juice is used to create limeade and used as a part of various cocktails.
Lime is an ingredient in many highball cocktails, usually based on gin, such as gin and tonic. Freshly squeezed lime juice is also viewed as a key component in margaritas, although seldom lemon juice is substituted. It is seen in multiple rum cocktails such as the Daiquiri, and other tropical cocktails.
Limes contain antioxidants, which help reduce inflammation and even help prevent certain chronic illnesses. The elevated levels of Vitamin C found in limes can help protect you from infection and speed up your body's healing process. Citrus fruits have been shown to help keep kidney stones at bay
Lime juice is also great with
Moscow mule
A Moscow mule is a cocktail made with vodka, spicy ginger beer, and lime juice, garnished with a slice or wedge of lime. It is a type of buck; therefore, sometimes called a vodka buck. Due to the popularity of the Moscow mule, other buck cocktails with different liquors have been labeled with the "mule" name in recent years. The Moscow Mule is a mid-century classic that was born in 1941 and helped contribute to vodka’s rise in America.
Hemingway Special
A Hemingway Special is an all day cocktail based on the Floridita Daiquiri. It is made with rum, lime juice, maraschino liqueur, and grapefruit juice and served in a double cocktail glass. The popular classic cocktail is named after the writer Ernest Hemingway (1899-1961), whose novels propelled him to worldwide fame.
Last Word
The Last Word is a gin-based prohibition-era cocktail originally developed at the Detroit Athletic Club by a bartender named Frank Fogarty. The Last Word consists of equal amounts of gin, green Chartreuse, maraschino liqueur and freshly pressed lime juice, which are combined in a shaker with ice. The cocktail has a pale greenish color, primarily due to the Chartreuse.
Barracuda
The history of this cocktail tracks from a recipe created in the late 1950s by Italian bartender Benito Cuppari while working on the Cristoforo Colombo cruise liner. Initially served in half a pineapple shell this was elevated to a souvenir ceramic pineapple and quickly evolved the ship's signature cocktail. The Barracuda cocktail is an old classic in the history of mixology, one of those simple, aromatic, and velvety sparkling drinks. The warm flavor of rum combines beautifully with pineapple and lime and, the touch of prosecco is there to close the loop. The Barracuda is an alcoholic cocktail based on gold rum, Galliano liqueur, pineapple juice, fresh lime juice and topped with Prosecco. The ingredients for making the Barracuda cocktail are readily available. Although the Barracuda cocktail has a medium-high alcohol content, it is an excellent aperitif, thanks to its aromas and smooth rhythm. In this symphony, you will find a thousand tips, but be careful because, in the end, it is an aperitif cocktail. It is tricky since alcohol is not so perceptible on the palate: a sort of boosted fake Mimosa. No more than two before dinner.
Suffering Bastard
The Suffering Bastard is the name for two different mixed drinks, one being more of a standard cocktail associated with World War II and the other being more of an exotic drink associated with Tiki bars. There are multiple recipe variations and historical origins have been argued and changed over time. As the history goes, a Suffering Bastard cocktail was created in Egypt at the Shepheard's Hotel.
Canchanchara
The Canchanchara is made with Cuban aguardiente, honey, and fresh lime juice. The cocktail is said to be the oldest known cocktail in Cuba, dating back to (or before) the Ten Years War in the late 19th century when Cuban guerrillas, known as mambises, began the fight against Spain for independence.
Old Cuban
The Old Cuban is an IBA official cocktail and is made with aged rum, fresh lime juice, simple syrup, Angostura bitters, mint leaves, and topped with champagne brut. The cocktail takes inspiration from the Mojito, but it features a few important tweaks that result in a unique flavor experience. The Old Cuban was created in 2001 by famed mixologist Audrey Saunders.
Pisco Sour
A pisco sour is an alcoholic cocktail of Peruvian origin that is typical of the cuisines from Peru and Chile. The drink's name comes from pisco, which is its base liquor, and the cocktail term sour, in reference to sour citrus juice and sweetener components. The cocktail as it is known today was invented in the early 1920s in Lima, the capital of Peru, by the American bartender Victor Vaughen Morris.