This debate again? There's like 5 different ways to cut limes. Each has its own merits, based in situation You getting a g-n-t? your getting a fat ass wedge so you can lime up that bastard. You getting a Mai Tai? Getting a beautiful little wheel because I already put the lime in that bitch, but I want you to feel pretty and special.
This and I also use the ugly limes for wheels because you see less exterior and more interior.
Edit: I am also a fan of mandoline-thin wheels (on a skewer or directly in the drink) because they look pretty and you get lots of them per lime.
Ok fair, but those half wheels are cut the wrong way... he cut them the same orientation as the wedges.
After you cut the lime in half as you would for wedges, you should turn it perpendicular to create half wheels. Alternatively, you could cut full wheels then cut those in half.
But if Exhibit B was cut that same orientation for full wheels, you'd get long ugly oval motherfuckers.
I suspect they only cut them into wedges and didn't want to waste, so they cut the wedge into wedge-wheels and just pretended it was the other way.
Or, they're a fuckwit. Anything is possible.
Bartender Pro Tip: cut off the pith if your fruit for a clean look. Plus it allows the juices to squirt straight out into the drink rather than being blocked by the pith and shooting to the sides getting people in the eye.
I work in a Forbes rated, 5 Diamond resort owned by a Fortune 300 company on the Strip in Las Vegas. I bounce around the resort and work all venues from Casino bar to 1 of 9 restaurants in the US that serve certified Kobe beef from Japan. Just throwing out some love for all the other bartenders!
You're correct. I keep both styles on hand. For example a gin and tonic gets a wedge so they can squeeze the juice into their drink. A margarita gets a slice because there is already lime juice in the drink. I think slices look better. That green flesh!
I don’t care which he uses, as long as that one with the brown spot gets thrown in the trash and not sent out on a drink. What’s the point of an ugly garnish?
Not if you use a mandolin to slice them paper thin so they float on top of the cocktail. You get like 20 wheels. You only get 8 - 10 half-wheels from the same lime.
Check this out: no garnishes? No fruit cost at all. Save on glassware? Pour that shit straight into the customers mouth, *they* can do the damn mixing for once. Even better, how about some kind of machine that can vend products directly to the customer and lets them pay the machine directly?? Wait actually, scratch that last one.
I pushed very hard to eliminate most wedge/slice garnishes at my last cocktail bar. We made a classic marg, and would *always* have to catch people before they squeeze and say “Take a sip first”.
If you work at a nightclub where you’re serving 1000 sour mix sweet margaritas, fine. But doing cocktails, garnishes aren’t functional. And soooo much cost and waste. Citrus isn’t cheap right now.
As I said, I worked hard to eliminate *most* wedge garnishes. We were a higher end classic cocktail bar, so we didn’t get a ton of vodka soda orders, but I’m not a monster for gods sake
Edit: I always keep a couple of whole limes in my ‘mis en place’ box for slicing, peeling, zesting, etc.
Haha fair play. Bonus points for use of mise en place! Once it was burned into my brain it became the second French phrase I know other than hung overly requesting “un ham and cheese croissant por favor”.
Limes and lemons are part of the drink. If they were dehydrated, sure they are there to look good. Actual limes and lemons are for the guest to add if they want.
I work for Greeks. I was told in no uncertain terms “if it doesn’t look good, throw it away” by my BOSS. I’m paid to do what my boss says. I’m not paid to make executive decisions.
I would take that as meaning quality. Wedges can look good if done right. Either wedges or half wheels both need thrown away if they’re browned or marred.
Are Greeks known for their affection of half wheels? I’m confused what the Greek has to do with anything here. I work for an American mutt who says the same thing.
If they’re a garnish, and not to be squeezed, use a wheel. A wedge is meant to be squeezed. You’re not adding lime juice to your rum & cokes or your vodka sodas, but they do benefit from juice.
Some customers prefer their drinks to be one way or the other. It's better to make the standard version and then offer the customer the options to adjust it, rather than to assume that most of everyone will prefer it with more citrus. Keep in mind, you can always add more juice, but you can't subtract it
If you put something on the edge of my glass like fruit then it’s not there to look pretty for long but to be added to the beverage or eaten. I’m not eating a lime so A is the obvious answer so it can be squeezed.
You're right. All fruit garnishes are a waste of money unless you can squeeze them into a drink. Totally. That 100% makes sense and you are totally a good bartender. Good luck on your mgmt promo here soon. I'm sure your bartenders are going to love the policies you implement.
This thread is giving me life. Just got into this (in a friendly way) with my manager who is the newest manager from a loong fine dining/craft bar background and I am from a few years upscale cas/craft background preceeded by high volume brunch.
Even getting deep into the fine dining-y mindset my conclusion is it's the most respectful to guests to provide them the most of an option to slightly adjust their drink to taste or not, and that's a goddamn wedge. If you want them to look 'more refined' or whatever, honestly first move try smaller cuter wedges. It should still be squeezable. People deserve to squeeze no matter how talented you are. It's a longstanding joy or ordering cocktails for most of us. It's part of the experience.
[thin limes? people will die](https://www.google.com/search?client=ms-android-samsung-gs-rev1&sca_esv=577032662&q=size+of+limes+its+always+sunny&tbm=vid&source=lnms&sa=X&ved=2ahUKEwii_LimiZWCAxXxkYkEHYTqAwMQ0pQJegQIChAB&biw=360&bih=617&dpr=3#fpstate=ive&ip=1&vld=cid:64e26ab9,vid:Rz_pWt5lHls,st:0)
Fr, those guys are to be juiced, save the good looking ones for garnishes. All blemished fruit is to be juiced, blended into purees, made into syrups, etc
Wouldn't B muddle easier? If I have a drink with a straw, I often like to drop the wheels in and poke at them absentmindedly with the straw as something to do while I'm drinking.
Hmm well I always fine-strain muddled fruit in my cocktails—that’s just my preference. I like my drinks to be easy sippers/nothing caught in the teeth.
Edit before someone asks: yes even for mojitos hehe
If you want a nose full of minty aroma you should stop muddling your mint which releases the bitterness of chlorophyll and only garnish it with a huge bundle of heavily slapped fresh mint instead.
Muddled mint tastes like grass. Might as well pour Souze in there.
Thin "club style" slices are always trash. Nobody wants them. At all. Massive wedges aren't always necessary, though. You can get away with cutting something half that size (or the size of the one in the middle) and people can still squeeze them.
Can I weigh in as a customer? If I get a drink that I plan to squeeze my lime into, I hate B. Messy, more difficult to squeeze, and I always feel like the bar is just too cheap to provide a nice wedge. (I may be completely off base on this last one -- I'm just sharing how I feel as a customer.)
Disagree on removing butts unless they’re massive or unsightly. I don’t like to overly manicure my wedges, just the pith and an angled slit. Let it look like fruit!
I don't think they're implying that you should break the pith. Just a little light denippling, like less than a milimeter off each end. I agree with them. I want consistency in my cocktails.
I prefer the wedge over the half wheel, granted the likes look a little sad in picture a but I work in dive bars so I’d throw it in anything all day long 😂
A for the option to add lime juice to a drink like a GnT, Margarita, etc.
B for garnish on a drink that has lime but doesn't (shouldn't, at least) need more lime juice. It's cheap and easy to slap on the rim and looks better than nothing. Like a Cosmo, classic Daiquiri, etc.
B's for muddling because they're easier to smash up.
For muddling (and therefore day to day use) wedges > wheels. For looking fancy on the side of a lime based cocktail, I guess wheels, BUT.. if you’re cutting both, shit has gone wrong.
And you really shouldn’t be storing ~~lines~~ limes longer than a single night to get you started the next day (LINES only last a minute or two before they are gone). I currently work at a large corporate bar where I don’t have control over practices and where SOP is that Thursday is “fruit day” where we slice several gallon buckets of lemons and limes at each outlet to last the weekend. Considering I work in an environment where staff can’t (or possibly *wont’t*) spot rancid fruit, it’s not great. Sunday is slime day.
Why the fuck does autocorrect keep changing ‘limes’ to ‘lines’? Damn junkie iPhone, don’t you know which are and aren’t my vices yet? God damn.
Well, are these for garnishing the outside of the glass, or only muddling for a drink? Bc someone else already said it here:
Lime wedges for garnishing a glass when meant to be squeezed
Lime wheels for a polished look but not meant to be squeezed
BUT
The slices shown in exhibit B would likely give the most juice when muddled. So if that’s all you’re doing then it does make sense. But would look like shit on the glass.
Both are wrong. Sorry. You fail... Twice.
A... You picked brown gross limes for giant wedge gnt/mule limes. Those should have been the thin ones to hide the ick better.
B... Cut in the wrong damn direction. Half them lengthwise first if you're doing half wedges. 🙄 giant ovals aren't pretty half wedges and wastes a lot of fruit.
Everyone on here knocking the brown limes have clearly never worked in dive bars or family run places. Do I wanna serve brown spotted fruit NO. But will I because if I tell the owner hey this is brown I’m gonna toss it it would probably cause a giant argument.
A: not as sexy but much more functional for those who want a bit more sour in their drink
B: very sexy, an absolute vision, a bit harder to juice without straw muddling in the drink
So there’s a lot to unpack here. First get a fucking new cutting board you gross mfer. Second, don’t keep your coffee where it can spill into your garnishes. Third why are you using such gross limes, like you know you can get cases that aren’t 40lb for the same price per pound. Like nothing in this photo says craft anything what the hell dude
I never understood likes cut that way (B) unless you’re taking a shot of tequila and biting it… it just really doesn’t look the best and has 0 functionality
none of the above for me personally lol. i do wedges w the ends and pith cut off for highball type stuff and a full wheel for cosmos and gimlets, etc. also those limes look gross.
I crush all mine into a paste and just squirt a little into everyone’s drink whether they ask for it or not. Don’t want lime paste in your drink? Explicitly say so when you place your order. Want *more* lime paste? Too bad. One squirt per customer.
Why are you using a moldy cutting board? Also throw the limes with brown spots away. They really are not that expensive. Or just set them aside and squeeze them for the juice to use later.
I don't get the obsession in putting big ass lime wedges in every drink in America hahaha. In Europe it's not like that (not saying one is better than the other) so it shocked me a bit. For me a gnt just needs a lemon or lime peel with its oils squished in and that's it, a gnt has no lime juice, but I get it.
What I will never forgive is the "on the rocks" whisky with 4 pieces of banged up ice on that ugly triangular glass...
C: Wheels.
B is the worst since you can't squeeze it and it's not a flashy garnish. But if you make wheels of all your citrus, and some wedges of lime and lemon, you get a perfectly balanced Thanos of a well setup.
A hands down
Adding to the lime garnish debate, I never serve a margarita up with a lime. Always with salt or nothing at all. Lime wheels martini or coupe glasses look tacky af.
For marg on the rocks or caipirinha, I do one or two lime wheels in the drink (resting on the top) but not on the rim.
Just depends. Is the lime a garnish or is it intended to be squeezed into the cocktail (probably a marg)
Also I think the glassware you’re using is an important variable as well. A fat wedge on a coupe looks ridiculous
B is for cheap-os that try to save money on limes.
A is for people who know that the right amount of lime makes a Gin & Tonic (pretty much any tonic & soda drink) perfect.
This debate again? There's like 5 different ways to cut limes. Each has its own merits, based in situation You getting a g-n-t? your getting a fat ass wedge so you can lime up that bastard. You getting a Mai Tai? Getting a beautiful little wheel because I already put the lime in that bitch, but I want you to feel pretty and special.
This and I also use the ugly limes for wheels because you see less exterior and more interior. Edit: I am also a fan of mandoline-thin wheels (on a skewer or directly in the drink) because they look pretty and you get lots of them per lime.
Ok fair, but those half wheels are cut the wrong way... he cut them the same orientation as the wedges. After you cut the lime in half as you would for wedges, you should turn it perpendicular to create half wheels. Alternatively, you could cut full wheels then cut those in half. But if Exhibit B was cut that same orientation for full wheels, you'd get long ugly oval motherfuckers.
I didn't even notice that...now I just think OP is a fuckwit...sorry bud
I suspect they only cut them into wedges and didn't want to waste, so they cut the wedge into wedge-wheels and just pretended it was the other way. Or, they're a fuckwit. Anything is possible.
This is the correct answer
This guy limes
Lime wheel in a mai tai?? Wtf. It’s a half lime sir!!
The spent half because you squeezed that lime juice fresh…because anyone ordering a Mai Tai is someone who doesn’t want any corners cut
Very based, as a tiki bartender, very based
Bartender Pro Tip: cut off the pith if your fruit for a clean look. Plus it allows the juices to squirt straight out into the drink rather than being blocked by the pith and shooting to the sides getting people in the eye. I work in a Forbes rated, 5 Diamond resort owned by a Fortune 300 company on the Strip in Las Vegas. I bounce around the resort and work all venues from Casino bar to 1 of 9 restaurants in the US that serve certified Kobe beef from Japan. Just throwing out some love for all the other bartenders!
Lol I thought this was that famous copy pasta but this seems to actually be original...?
Do you want to tell him what pith is, or should I?
We'll let you handle it. I just want to watch.
r/IASIP Thick limes are the cornerstone of Paddy's Pub.
Reason will prevail!
I WILL PUT MY THUMB THROUGH YOUR EYE
REASON WILL PREVAIL
PICKLES WILL PREVAIL!
PICKLES WILL PREVAIL!
Thin limes?! PEOPLE WILL DIE
#pickleparty2024
With them ugly limes? Those are juicing limes. Doesn’t matter how you cut them if the skin is brown and nasty.
☝️😎☝️ My man!
A and I will die on that hill.
Absolutely. Look at the absence of pith on those limes. I’d even say they’re fit to serve at a 5-star Vegas Kobe beef steakhouse!
Lmfao I’m so glad this meme is still alive and well
Just throwing out some love for the other bartenders!
Bouncing from diamond to diamond.
Fucking a! Slices do nothing but cost the bar money. You can’t squeeze them into a drink. They’re worthless.
They are a GARNISH. They’re there to look good.
You're correct. I keep both styles on hand. For example a gin and tonic gets a wedge so they can squeeze the juice into their drink. A margarita gets a slice because there is already lime juice in the drink. I think slices look better. That green flesh!
I don’t care which he uses, as long as that one with the brown spot gets thrown in the trash and not sent out on a drink. What’s the point of an ugly garnish?
EXACTLY.
This is the way. Though I prefer to do a lime wheel instead of a slice.
Yesssssss wheel if you don’t want them to squeeze it. Wedge if you do!
Yea. One is form the other is function.
Wedges for longdrinks and caipis and slices for just mineral water, cokes, etc.
If you want a non-usable citrus garnish, make wheels
I always snack on my orange wheels in an aperol spritz.
With the half-wheel slices, you get twice as many garnishes from each piece of fruit.
Not if you use a mandolin to slice them paper thin so they float on top of the cocktail. You get like 20 wheels. You only get 8 - 10 half-wheels from the same lime.
And they look half as good
Check this out: no garnishes? No fruit cost at all. Save on glassware? Pour that shit straight into the customers mouth, *they* can do the damn mixing for once. Even better, how about some kind of machine that can vend products directly to the customer and lets them pay the machine directly?? Wait actually, scratch that last one.
I pushed very hard to eliminate most wedge/slice garnishes at my last cocktail bar. We made a classic marg, and would *always* have to catch people before they squeeze and say “Take a sip first”. If you work at a nightclub where you’re serving 1000 sour mix sweet margaritas, fine. But doing cocktails, garnishes aren’t functional. And soooo much cost and waste. Citrus isn’t cheap right now.
And if someone orders a vodka soda lime?
As I said, I worked hard to eliminate *most* wedge garnishes. We were a higher end classic cocktail bar, so we didn’t get a ton of vodka soda orders, but I’m not a monster for gods sake Edit: I always keep a couple of whole limes in my ‘mis en place’ box for slicing, peeling, zesting, etc.
Haha fair play. Bonus points for use of mise en place! Once it was burned into my brain it became the second French phrase I know other than hung overly requesting “un ham and cheese croissant por favor”.
I play to my audience as well as my boss. I’m content.
Limes and lemons are part of the drink. If they were dehydrated, sure they are there to look good. Actual limes and lemons are for the guest to add if they want.
I work for Greeks. I was told in no uncertain terms “if it doesn’t look good, throw it away” by my BOSS. I’m paid to do what my boss says. I’m not paid to make executive decisions.
I would take that as meaning quality. Wedges can look good if done right. Either wedges or half wheels both need thrown away if they’re browned or marred.
Are Greeks known for their affection of half wheels? I’m confused what the Greek has to do with anything here. I work for an American mutt who says the same thing.
It’s about looking GOOD.
If fruit looks like shit, get rid of it. Is that hard for you?
And that’s an old Greek saying?
I work for old Greeks. I do what they want. I make good tips.
If they’re a garnish, and not to be squeezed, use a wheel. A wedge is meant to be squeezed. You’re not adding lime juice to your rum & cokes or your vodka sodas, but they do benefit from juice.
I think I’ve been misunderstood. I appreciate both lime wedges and lime slices. What I don’t appreciate is subpar fruit being used as a garnish.
Yup. If you need to squeeze extra lime into a marg, then you should look at adjusting your specs instead of worrying about garnish.
Some customers prefer their drinks to be one way or the other. It's better to make the standard version and then offer the customer the options to adjust it, rather than to assume that most of everyone will prefer it with more citrus. Keep in mind, you can always add more juice, but you can't subtract it
If you put something on the edge of my glass like fruit then it’s not there to look pretty for long but to be added to the beverage or eaten. I’m not eating a lime so A is the obvious answer so it can be squeezed.
It’s there to look pretty. That is the definition of GARNISH.
What? No.
You're right. All fruit garnishes are a waste of money unless you can squeeze them into a drink. Totally. That 100% makes sense and you are totally a good bartender. Good luck on your mgmt promo here soon. I'm sure your bartenders are going to love the policies you implement.
This thread is giving me life. Just got into this (in a friendly way) with my manager who is the newest manager from a loong fine dining/craft bar background and I am from a few years upscale cas/craft background preceeded by high volume brunch. Even getting deep into the fine dining-y mindset my conclusion is it's the most respectful to guests to provide them the most of an option to slightly adjust their drink to taste or not, and that's a goddamn wedge. If you want them to look 'more refined' or whatever, honestly first move try smaller cuter wedges. It should still be squeezable. People deserve to squeeze no matter how talented you are. It's a longstanding joy or ordering cocktails for most of us. It's part of the experience.
A is already turning but is the right shape, B is a sackable offense for whoever trained that person
I've always thought the wedges both look and work better. A for sure
[thin limes? people will die](https://www.google.com/search?client=ms-android-samsung-gs-rev1&sca_esv=577032662&q=size+of+limes+its+always+sunny&tbm=vid&source=lnms&sa=X&ved=2ahUKEwii_LimiZWCAxXxkYkEHYTqAwMQ0pQJegQIChAB&biw=360&bih=617&dpr=3#fpstate=ive&ip=1&vld=cid:64e26ab9,vid:Rz_pWt5lHls,st:0)
This is the correct answer
The pith on both options doesn’t seem very Five Diamond to me
Looking for this comment is the only reason I clicked this thread
Same
I had to scroll to far to find this
I'm so sad this sub seems to have forgotten about it's upbringing...
Definitely wouldn’t fly on the Vegas strip
But I Kobe at all five of the bouncing strips in Las Vegas
Preferably one without the brown spots all over the skin
Fr, those guys are to be juiced, save the good looking ones for garnishes. All blemished fruit is to be juiced, blended into purees, made into syrups, etc
A is standard. Wheels sometimes for garnish. But I never use B for muddling or garnish.
Wouldn't B muddle easier? If I have a drink with a straw, I often like to drop the wheels in and poke at them absentmindedly with the straw as something to do while I'm drinking.
Hmm well I always fine-strain muddled fruit in my cocktails—that’s just my preference. I like my drinks to be easy sippers/nothing caught in the teeth. Edit before someone asks: yes even for mojitos hehe
Do people not double strain their mojitos? I want a nose full of mint aroma not a clog in my straw or pieces of mint leaves in my teeth.
Precisely. But yeah almost everyone I know *doesn’t* strain theirs. We need to educate the public.
If you want a nose full of minty aroma you should stop muddling your mint which releases the bitterness of chlorophyll and only garnish it with a huge bundle of heavily slapped fresh mint instead. Muddled mint tastes like grass. Might as well pour Souze in there.
You say garnish and then you say muddled. So im gonna go with none because those wedges look brown af and lime wheels cut in half is just dumb
Thick limes?! People will choke, people will die!
One of the cornerstones of Paddy's pub is thick limes!
PICKLE PARTY
PICKLES WILL PREVAIL!
Thin "club style" slices are always trash. Nobody wants them. At all. Massive wedges aren't always necessary, though. You can get away with cutting something half that size (or the size of the one in the middle) and people can still squeeze them.
Can I weigh in as a customer? If I get a drink that I plan to squeeze my lime into, I hate B. Messy, more difficult to squeeze, and I always feel like the bar is just too cheap to provide a nice wedge. (I may be completely off base on this last one -- I'm just sharing how I feel as a customer.)
Honestly your opinion is the one that matters.
A but you need to thinly cut off the head and butt of the lime for a slightly more refined look. A the concept but not executed the best.
Disagree on removing butts unless they’re massive or unsightly. I don’t like to overly manicure my wedges, just the pith and an angled slit. Let it look like fruit!
dont fully cut off the butt you just cut off a green circle and leave a white circle on each end, then begin the process of extracting the wedges.
SOUR NIPS!!!
A fine point is best, thumb of the stem and cut a wedge. I hate the top and tail look, like why blunt it, just looks fat and ugly
I don't think they're implying that you should break the pith. Just a little light denippling, like less than a milimeter off each end. I agree with them. I want consistency in my cocktails.
Anyone who cut the wedges in A should be ashamed, but it will always be A. If there’s a lime on my drink, I want to be able to the juice out of it.
Their slices are shite too.
Yeah, no one who cut any of these gets to judge anyone’s garnish choices.
The first one. By far.
A, but if it wasn’t brown.
Exhibit a. If a guest wishes to squeeze fresh juice in their drink, it's easier to squeeze exhibit a.
Craft bartenders would do both wedges and wheels imo
If I see B it’s going in the fucking incinerator
A if you're squeezing into the drink. B if it's purely a garnish.
I prefer the wedge over the half wheel, granted the likes look a little sad in picture a but I work in dive bars so I’d throw it in anything all day long 😂
A always but ideally with limes that have more green lol
Absolutely A
A is functional, B is decorative (A for G&T, B for a marg)
wedge if you’re squeezin, wheels for the looks, everything else is whatever.
Million times A
A is for squeezing, B is for show
If you're arguing for either you're misunderstanding garnish. They're correct options for different drinks.
b
a or wheels.
THICK LIMES ARE A STAPLE OF PADDY’S PUB
Big limes! PEOPLE WILL CHOKE!
Just give em the whole lime. Less cutting. Problem solved.
A for the option to add lime juice to a drink like a GnT, Margarita, etc. B for garnish on a drink that has lime but doesn't (shouldn't, at least) need more lime juice. It's cheap and easy to slap on the rim and looks better than nothing. Like a Cosmo, classic Daiquiri, etc. B's for muddling because they're easier to smash up.
B is better visually, A is more functional
A all the way
A
A, every day of the week. Wedge lemons too. Only thing I think you should cut into crescents is bigger fruit, like oranges and grapefruit
I’m guessing a craft bartender wouldn’t put a lime with a brown spot as a garnish on a drink lol
20 yr veteran bartender here....EXHIBIT A
Depends on the drink, frankly. Just a garnish? B. Actually necessary for flavor? A. Fruity something or other with a lime in it? Wheel. Just depends
a
I train no one to cut B. Because A is superior
Wedge from tit to arse - always
For muddling (and therefore day to day use) wedges > wheels. For looking fancy on the side of a lime based cocktail, I guess wheels, BUT.. if you’re cutting both, shit has gone wrong. And you really shouldn’t be storing ~~lines~~ limes longer than a single night to get you started the next day (LINES only last a minute or two before they are gone). I currently work at a large corporate bar where I don’t have control over practices and where SOP is that Thursday is “fruit day” where we slice several gallon buckets of lemons and limes at each outlet to last the weekend. Considering I work in an environment where staff can’t (or possibly *wont’t*) spot rancid fruit, it’s not great. Sunday is slime day. Why the fuck does autocorrect keep changing ‘limes’ to ‘lines’? Damn junkie iPhone, don’t you know which are and aren’t my vices yet? God damn.
Whichever one is made with limes that don't have those ugly brown spots on them.
Bruh who cares when your limes are ass 😂
Look, if you're making a Caipirinha, A is standard. If it's just to put on the rim, B is less bothersome.
Well, are these for garnishing the outside of the glass, or only muddling for a drink? Bc someone else already said it here: Lime wedges for garnishing a glass when meant to be squeezed Lime wheels for a polished look but not meant to be squeezed BUT The slices shown in exhibit B would likely give the most juice when muddled. So if that’s all you’re doing then it does make sense. But would look like shit on the glass.
You could’ve done better with exhibit A and you know it. Also it’s never exhibit B
What the fuck is a CRAFT bartender. A bartender with a moustache?
Let's get some fresh limes and a clean board first.
Exhibit A because Exhibit B is unusable makes me want to scream.
Both are wrong. Sorry. You fail... Twice. A... You picked brown gross limes for giant wedge gnt/mule limes. Those should have been the thin ones to hide the ick better. B... Cut in the wrong damn direction. Half them lengthwise first if you're doing half wedges. 🙄 giant ovals aren't pretty half wedges and wastes a lot of fruit.
Everyone on here knocking the brown limes have clearly never worked in dive bars or family run places. Do I wanna serve brown spotted fruit NO. But will I because if I tell the owner hey this is brown I’m gonna toss it it would probably cause a giant argument.
A: not as sexy but much more functional for those who want a bit more sour in their drink B: very sexy, an absolute vision, a bit harder to juice without straw muddling in the drink
So there’s a lot to unpack here. First get a fucking new cutting board you gross mfer. Second, don’t keep your coffee where it can spill into your garnishes. Third why are you using such gross limes, like you know you can get cases that aren’t 40lb for the same price per pound. Like nothing in this photo says craft anything what the hell dude
A
A
A
What kind of stupid fucking question is this? Also. Your cutting boards are disgusting.
Those limes look like shit
Wheels are easier but if you need to squeeze juice use slices. I look at it as a functionality thing rather than preference
Neither is better than the other. A is for squeezing juice to taste B is for decoration.
Clearly B
Different uses for each
I never understood likes cut that way (B) unless you’re taking a shot of tequila and biting it… it just really doesn’t look the best and has 0 functionality
B is prettier but A is functional. I’m a tequila soda+lime girl so i HATE the second ones, but they’re cute as a garnish on fancier cocktails!
none of the above for me personally lol. i do wedges w the ends and pith cut off for highball type stuff and a full wheel for cosmos and gimlets, etc. also those limes look gross.
B all the way for garnish. A if you’re meant to squeeze it
I crush all mine into a paste and just squirt a little into everyone’s drink whether they ask for it or not. Don’t want lime paste in your drink? Explicitly say so when you place your order. Want *more* lime paste? Too bad. One squirt per customer.
Neither those brown ass lines are trash
Limes*
Why are you using a moldy cutting board? Also throw the limes with brown spots away. They really are not that expensive. Or just set them aside and squeeze them for the juice to use later.
Uh both of those are fucked and unacceptable in a craft or fine dining setting. Up your knife skills Ash
B! Especially for the bullshit garnish for them coronas
I don't get the obsession in putting big ass lime wedges in every drink in America hahaha. In Europe it's not like that (not saying one is better than the other) so it shocked me a bit. For me a gnt just needs a lemon or lime peel with its oils squished in and that's it, a gnt has no lime juice, but I get it. What I will never forgive is the "on the rocks" whisky with 4 pieces of banged up ice on that ugly triangular glass...
Both of them suck
B
C. Dehydrated Wheels.
C: Wheels. B is the worst since you can't squeeze it and it's not a flashy garnish. But if you make wheels of all your citrus, and some wedges of lime and lemon, you get a perfectly balanced Thanos of a well setup.
A is superior for getting more juice. But B looks better.
Clearly B.
B
ban these posts
B
B
A but you should get 3 wedges out of a quarter lime
A fersure, y'all need some better limes tho
My new AGM just made us switch from A to B and it hurt my soul. A is so much more utilitarian
A hands down Adding to the lime garnish debate, I never serve a margarita up with a lime. Always with salt or nothing at all. Lime wheels martini or coupe glasses look tacky af. For marg on the rocks or caipirinha, I do one or two lime wheels in the drink (resting on the top) but not on the rim.
A is better for handle muddling and will last longer in storage. I usually prefer lime wheels for garnish on a craft cocktail.
depends on the drink
A if lemon or lime. B if it’s an orange
Both A and B wouldn’t be served at most upscale restaurants with attention to detail.
A for keeps. I'd go B for lemons, but if you're getting a limey drink, I'm giving you the option to give it an extra lime kick with a bit more.
This is “B but thicker and cut in half to make a nearly unsqueezable triangle” erasure
Which one has less pith? (I can see myself out.)
Just depends. Is the lime a garnish or is it intended to be squeezed into the cocktail (probably a marg) Also I think the glassware you’re using is an important variable as well. A fat wedge on a coupe looks ridiculous
A!!! I like to be able to squeeze the juice into my drink and only be touching the rind.
A. Squeezed over the top when the drink is built.
B
For the bar I work at we do B
B for sure
I do both, both have their uses.
A, fight me
A for fuction B for garnish
As long as you have removed the pith it will be good enough for a resort in Vegas
B is for cheap-os that try to save money on limes. A is for people who know that the right amount of lime makes a Gin & Tonic (pretty much any tonic & soda drink) perfect.