A place for conversation about cocktails, ingredients, home mixology, the bar industry or liquor industry, glassware - this is not an exhaustive list. If you think it's in some way related to cocktails it's probably fine.
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https://lemmy.world/post/13010582
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As close as I can get to the 1000 Cranes cocktail.
2 oz of a mix containing Ichiko Saiten that had sliced cucumber sitting in it for 4 hours, some Midori, some Mastica, some St. Germain.
3/4 oz lime juice (had no lemons)
One teaspoon lime leaf simple (complicated?) syrup
One teaspoon orange syrup.
Shaken, topped with fever tree yuzu lime soda.
If you have a lime tree, I do recommend the lime leaf syrup. Basically just a very sweetened infusion. It really is different from one made with the zest, more herbal, and I don't have a specialty tree (kaffir lime), these were leaves from a dwarf Persian lime tree. The green fresh citrus flavor was a good substitute for the lemon verbena syrup.
I've been considering lime / lemon trees as I get more into this hobby. How hard are they to maintain?
Easy here (Florida) and the dwarf trees can grow in a pot so even if you are somewhere cold it's possible. Main problem in Florida is diseases - trees to grow here must come from nearby and be clean of citrus greening.
My lime tree made it 2 years in a pot before I planted it into the ground. Used "citrus spikes" to fertilize it, it did make plenty of fruit in season.
I would say easy compared to most fruit trees.
Learning to make super juice helps too - if you are having a party you can just leave that out and it tastes fresh all night.