Hello, All.

This week I have been fortunate enough to show off making my cocktails to a visitor from out of town and visitors from inside the Beltline. This has been a bad week for creation, and I have no new recipes that I want to show off yet. I haven’t tasted enough yet.

The week has been a disappointment for cocktails. The Campari that I had hoped to buy was too expensive for my tastes right now. Therefore I was unable to make an Americano or a Negroni. James Bond has to wait.

Also, I tried to layer my first drink today. I only practiced for about two or three cocktails, and I was terrible. This is a skill that I will have to find good information on, so I can really get good at it. Then there will be a video!

I still have good advice though from last week, a practical guide to lime juice.

  • Lime juice should come from a piece of fruit. To quote Rachel Maddow:

“If your lime is actually secretly plastic and filled with lime juice and it sits in your fridge, that is not a lime, it doesn’t count. If your lime isn’t a lime but it’s a little bottle that says Rose’s something on it, that’s not a lime either, it doesn’t count. It has to be an actual piece of fruit.”

  • A lime sitting out in the open air should last about a week.
  • A lime in the refrigerator can last up to three weeks.
    • If you decide to refrigerate the limes, keep them in a plastic bag.
  • When you are ready to juice them,
    1. Wash the lime. This will help remove any bacteria, etc, that is on the lime.
    2. Roll the lime on a solid surface, this will help break up the pulp.
    3. Cut the lime in half.
    4. Remove the seeds. Especially any you may have cut when you cut the lime in half.
    5. Juice.
    6. Verify any seeds are removed, you do not want those for cocktails.
  • Lime juice will keep for about a week.
  • If you need to store the limes longer than a month (3 weeks as fruit in the fridge and 1 week of refrigerated juice,) put them in an ice tray and freeze the lime juice.