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Rose's Lime Juice

Rose’s Lime Juice


By Robert Plotkin

Rose's Lime Juice originated in Leith, Scotland in 1865 when the L. Rose & Company was retained by the British Royal Navy to create a lime juice that could withstand the rigors of long stints at sea. Sailors needed the ascorbic acid in fruits such as limes to ward off the debilitating effects of scurvy.

Rose’s Lime Juice continues to be the bestselling lime juice in the world. It’s made from fresh limes grown on the Caribbean windward island of Dominica, as well as those cultivated on the company’s lime plantations in Ghana. When first developed, a small amount of rum was used to preserve the lime juice. When that proved largely unsuccessful, the company developed and patented a process for preserving fresh lime juice without the use of alcohol.

Rose’s has proven an indispensable commodity behind bars for the better part of a century. Inconsistency with fresh limes can be a reoccurring problem when making drinks. Sometimes fresh limes available in produce markets are sweet and juicy, other times they’re small, hard and relatively bitter, making them wholly inappropriate for use in cocktails and mixed drinks.

Rose’s Lime Juice, on the other hand, is a constant. It’s light-bodied and moderately tart with delightful lime character. A dose of Rose’s in a cocktail adds a refreshing splash of lime flavor without the slightest trace of bitterness, an attribute ideal for mixologists.