We've already had a string of exceptionally hot, humid days here in NYC, so the need for something refreshing and delicious that isn't necessarily boozy is especially acute. Limeade is just different enough that it seems like an impressive addition to a summer picnic lunch or dinner party, but is still ridiculously easy to make from scratch. Here are three fresh takes on limeade that are just as good as the original.
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Much of modern drinking lore can be traced to naval tradition. In 1867, the Merchant Shipping Act required all ships in the British Royal Navy provide a lime ration for its sailors to aid the prevention of scurvy. Luckily, that same year, Lauchlan Rose patented a method to preserve lime juice without the benefit of alcohol. Rose's mitigated the sour taste of lime with just enough sweetness to make it tolerable in your average Jack Tar's rum ration, and the term "Limey" was born.
Mojitos are such a refreshing way to chase the sticky morning heat; but if you're like me, the last thing you want is a big mouthful of yard clippings every time you take a sip. And lot of mojitos are so cloying that they leave me even thirstier, rather than slaking a sticky throat the way a proper cocktail should. Clearly this wheel, while not needing reinvention, needed a little tuning.