Lime and Lemon Front


Whiskey sour, Sidecar, Daiquiri and Margarita-all these drinks are subject to certain rules of using lemon or lime respectively.

Naturally, these standards were not invented by us, but one way or another, almost all citrus cocktails follow one important rule. For instance, Whiskey sour and Sidecar use a dark spirit with lemon juice and Margaritas and Daiquiri using light distillate with lime juice.

Have you ever tried Whiskey Sour with lime or Daiquiri with lemon?

Not terrible, of course, but something is wrong. You may be one of those people who like very strange twists on classics, but it is hard to argue with the fact that established classic cocktails are set up for a reason.

So, we know that most people prefer Whiskey Sour with aged Bourbon and lemon juice. At the same time Daiquiri with white rum and lime juice, but there must be some explanation for this choice. There is one. Let us figure it out.

What is inside of lemon and lime?

 Lemon and lime juices contain about 6% of acids. In lemon juice, it is citric acid, and in lime juice, it is a mixture of citric and malic acids. Citric acid hits the taste buds instantly and is washed away very quickly, while malic acid opens more slowly and leaves a long aftertaste.

Citrus on the board

Sour, green apples and cranberries have a similar property. This is the main difference.


 Dark distillates, which get some certain flavours after long ageing, are saturated with polyphenols, so they have a bright and long aftertaste. And, in fact, unaged drinks, such as tequila and light rum, do not have a pronounced aftertaste. Moreover, they hit the taste buds instantly. For example, after taking a sip of Daiquiri, you will immediately feel the sharp taste of ethyl. Further, it will quickly be eroded, leaving room for the long-lasting malic acid from lime juice. With whiskey sour, it is quite the opposite. Of course, the ethyl taste is present in it, but it is very quickly interrupted by pleasant notes of an oak barrel.

Cut lime

To be a Mixologist.

Making cocktails can be compared to putting together mosaic-some pieces just do not fit together. You can try to push harder, but the result is unlikely to please you. Following the above simple rules, you can come up with many interesting variations of your favourite (and not yet) cocktails.

Your guests can drink whatever they want, but you can always tell them the best combination, serve better drinks, increase beverage sales, make more tips, simply become BETTER BARTENDER.

Remember, at Bar.Skills we make our customers care about what they drink.

Meanwhile, donโ€™t forget to follow me on Instagram and Facebook and tag me at bar.skills or #bseducation to show me your cocktail.

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