Saturday, October 30, 2010

Halloween Carnage: Whole Lime Margarita Massacre

My friend Wanda told me about how she puts limes through her juice extractor to make Margaritas. All the flavor of the aromatic stuff in the lime shell goes into the drink, making for mind-blowing citrus excitement. Of course I had to try it.

So I bought a juicer, and boogied down to the health food store and got a bunch of limes. (I had some around but they were looking leathery. You want the perky limes.) And it’s pretty much what it sounds like: halve or quarter some limes and annihilate them in the slasher movie manner with a juice extractor.

The freaky part is that this procedure leaves an almost dry pile of green cellulose from the indigestible parts of the lime in the juicer’s bin. So to be strictly accurate, it’s an almost whole lime Margarita, but who really cares about the part you don’t wanna eat anyway? And there’s enough of the zest in the resultant juice to turn it bright green and crackling with electric lime goodness. The texture from all those bits of lime shell was a bit weird for my straight-up Margarita recipe though, so I ran the juice through a fine strainer. It takes a moment to strain, so you might as well make enough lime juice for several drinks. In fact, you could juice dozens of the things in minutes, so you could make ’em for all the ghouls that drop by this weekend. Knock ’em dead with a powerful whammy of lime oils!

Whole Lime Margarita
  • 2 oz tequila
  • 3/4 oz Cointreau
  • 1/2 oz lime juice from sinister juice machine, strained
  • Salt rim
Rub the outside rim of a chilled cocktail glass with lime, and rim with salt. (I like kosher salt for texture, but only had sea salt.) Shake booze and freaky lime juice with ice and strain into prepared glass. Lime wheel garnish.

My aged gold tequila brought the green down a few decibels. Next time I’m going with a blanco.


  1. Kudos on using the classic margarita recipe.

  2. You do find an awful lot of weird things Margaritas. I blame mixes. But then there are a lot of people—and a fair number of working bartenders, sorry to say—who don’t see that the basic sour formula is a template.


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