Just in time for margarita season and Cinco de Mayo, a shortage of limes coming out of Mexico has caused what’s being referred to as the ‘Limepocalypse’. But, Mimi Burnham, Manager of the Blue Room at Manhattan’s India House, is using the crisis to do some experimenting.

Faced with a five-fold increase in the price of limes, Burnham decided that her bar could go without the popular mixer, well almost without. Thus was born the Dilemma De-Lime Daiquiri, a version of the popular drink that uses lemon and grapefruit instead of lime.

Grapefruit juice is the substitute of choice for Burnham who said that the ‘Limepocalypse’ has been an opportunity for her to experiment with fruits she hadn’t thought about before.

“It plays really well with all liquors, tequilas, rums, vodkas, you name it.”

How long the ‘Limepocalypse’ will last is unclear, but it’s unlikely to be resolved before Cinco de Mayo, a day during which margaritas will be in high demand. That could mean a far more expensive drink.

Burnham is hoping to avoid that by steering crowds towards some of her new creations like her lime-less margarita which uses half the amount of lime juice.

For her part, Burnham thinks the ‘Limepocalypse’ could leaving a lasting, positive effect on her business.

“I feel like these daiquiris that I’m making are delicious and people are really loving them. And there’s a lot of repeat customer use so I’m thinking maybe we’re on to something. Greater things have been created from things such as this.”

If you can’t make it to lower Manhattan to try one of Mimi’s drinks here are the recipes for the Dilemma De-Lime Daiquiri and the Lime-Less Margarita.

The Dilemma De-Lime Daiquiri:

2 oz Damoiseau Virgin Cane Rum

½ oz Luxardo Maraschino Liqueur

1 oz grapefruit juice

¼ oz simple syrup

½ oz lemon juice

Combine, with ice, in a cocktail shaker and shake well. Strain and serve with a lemon twist.


The Less-Lime Margarita:

Muddle two lime slices in a cocktail shaker.


1 oz simple syrup

½ oz lime juice

½ oz natural grapefruit syrup

2 oz Don Julio Blanco Tequila

½ oz Cointreau Triple Sec

Combine, with ice, in a cocktail shaker and shake well. Double strain and serve in salt-lined glass (optional) and add a lemon wedge.