Recipe Detail Page

Cut a lime in half through its “equator.” Using one half, cut a single slice a scant 1/4 inch (5 mm) thick. Reserve other half and keep smaller piece for juice. Using a paring knife, lay lime wheel flat on a cutting board and segment the pulp as you would segment a half grapefruit to serve in its peel. Cut through the segment walls at the core of the lime to detach from each other. Turn the wheel inside-out so the pulp is on the outside and the dark green peel is inside. Using the reserved lime half, turn it cut side-down on the cutting board. Slide the inside-out lime wheel over, coaxing the peel flush with the cut face of the half-lime. Create a slit parallel to the sun “flames” on the half lime, about one third of the way through. Use this to prop on side of glass, and fill with cocktail (and ice if using).