Severe rain and disease have driven the cost of limes to triple in value. When it’s essential to your food and beverage menu, what do you do?
For Barbara Sibley, owner and executive chef of La Palapa Cocina Mexicana, necessity quickly becomes the mother of invention.
Using less lime in food garnish and beverage—while obliging customers with an extra squeeze in their cocktail if desired—has helped keep costs in line.
“We’re known for our fresh lime margaritas and won’t compromise its quality and authenticity. My solution was to create a No Lime Hibiscus Margarita. It delivers that delicate balance of zesty tartness and floral aroma similar to lime our customers crave and enjoy.” Viva La Palapa!
No Lime Margarita
(Created by Barbara Sibley, chef/owner of La Palapa Cocina Mexicana, NYC)
1 oz pure hibiscus Heart-Tee, chilled
1-1/2 oz Tequila Corazon Blanco
½ oz Cointreau
½ oz fresh orange juice or blood orange juice
Garnish with -
Hibiscus-chile piquín salt
Edible candied Wild Hibiscus Flower
In one cup of boiling water place 3 hibiscus tea bags and steep for 15 minutes. The tea will be a deep red color and very tart. Chill for at least half an hour. In a shaker full of ice combine 1 oz hibiscus tea with tequila, Cointreau and juice. Serve on the rocks in high-ball glass rimmed with hibiscus-chile piquin salt and garnish with candied hibiscus flower.
77 St. Mark’s Place NYC – (212) 777-2537
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Products to get you through the Lime Shortage