The couple of things I could think of having an effect on this experiment would be: - Marius didn't rinse the juicer properly, and you still had the bitterness of the limes when juicing the lemons. - Pressing really hard on limes or lemons (like Marius was doing with the limes) extracts more of the oils and makes the juice taste more bitter. Either of those two could explain why the lemon cocktails tasted a bit different to what Leandro was expecting. I'm in one of those countries where limes are easy to get but lemons aren't and yeah, they definitely make a difference when it comes to cocktails I've made. I usually go back a bit on the lime quantity or add more sugar to compensate for the added sharpness the limes bring. Fun experiment, keep 'em coming guys!
@@freepour No need to apologize! That's just what came to mind as to reasons why Leandro would've been thrown off by the three lemon cocktails. As I said before, it was a fun video nonetheless, and yeah, I would agree - lemon and lime are different enough that you'd pick up the difference in cocktails (at least those ones that don't have a ton of ingredients in them!)
Maybe it's obvious, but I would say that the greatest difference is in the oils in the peel. To me the juices is also very different though. I guess it depends on the drink how much it would differ. A mojito or caipirinha with lemon instead of lime would be a whole other cocktail. But a drink with just a splash of either to get a little bit of sourness, would not affect as much to swap. I like these blind tasting episodes! We should not underestimate the tricks our mind play us in these circumstances.
I’d be interested in seeing a variant on this experiment where you try it with different cocktails. Try making a Last Word with lime and one with lemon. Same with a corpse reviver #2, a French 75, knickerbocker, etc. It’d be neat to see if the difference is more or less distinct with different cocktails.
I’m pretty sure the more additional flavors you add the lemon or lime difference will become less apparent. This is what I was thinking at the beginning of the video before I knew what cocktail they were going to mix. I’m sure I’d know the difference in a margarita or in their case a daiquiri but in a more complex drink probably not. I’m also thinking in salad dressings, baked good etc it’s be near impossible to tell the difference which is good to know if you run out of one of them.
Great test! Surprised there aren't more people in the comments talking about limes having malic acid. Each type of acid definitely has a different flavor profile (and sometimes even "mouth feel"), that we are generally pretty good at detecting. So I'm not surprised by the results. But I love that you tested it. :-)
What I have found is its easier to sub lime for lemon in most cocktails calling for lemon, but a lime forward drink like a daquiri or mojito its hard to sub lemon without changing taste noticeably. Good taste test study for anyone to try
This is probably as effective an experiment of its size as could be designed, and coincidentally the combinatorics work out such that getting it right is exactly a 5% chance if done at random assuming a 3-3 split. A slightly stronger experiment could have randomized the quantity using each citrus instead, in which case getting every drink right would be a 1.625% chance without changing the number of drinks.
Making it in batches is also not really great 'scientifically': the difference (or lack thereof) might be due to individual differences in the fruits used. Makin 3 lime cocktails with 3 different limes and 3 lemon ones with different lemons would have made it way more solid.
I’ve subbed one for the other, and you can definitely tell the difference. Lime changes the flavor of a cocktail that calls for lemon more then the other way around.
If you haven't seen the channel Weird Explorer go check it out, he has a video on the complexities of citrus families and cross breeds and how they all relate to each other.
in latin america we commonly have limes only, we called them lemons tho. i've had limes and lemons and I also think I could tell the differences in cocktails. at the end of the day, we do what we can with what we have locally, but this was a very nice and fun video to find. keep it up ✨
One procedure consideration is that having Marius there gives you a chance to read the answer from his reactions. Best to have him step out and lock your answer in before bringing him back.
also: the tasting portion with the dramatic music and back-and-forth exchanges at 0.5x had me super on-edge. I thought Leandro might walk out at some point.
I'm not sure if you have done this yet, but there's a lot of articles out there talking about how 4 hours "aged" lime tastes better than fresh squezz. Would love to see your opinion.
I can’t find the article but I read something similar. They drew the conclusion that American bartenders prefer citrus that has sat out because bars in the US tend to juice at the beginning of service, where Japanese bartenders prefer fresh because they tend to juice as they go
Great to know, alot of the time I will go to make a drink and not have the right citrus. So knowing they are similar enough to switch them up on occasion is good. Also loved how convinced you were he was messing with you.
I did a short test: Limes = +1 bitterness, -1 sweetness. Lemons = -1 bitterness, + 1 sweetness. Also some vague differences in smell, like Limes appear to smell more complex, while Lemons just smell citrusy, but I'm not a professional taster so I can't give more details.
I also tried making a Sour using only Lemons and another using Lemons and Limes: The Lemons-only Sour was cloyingly sweet, and a bit boring. I would dial back the syrup on this one. The mixed one was more balanced on the sweetness-bitterness axis, and the Limes showed up on the nose which I think was what the Lemons-only one was missing. I didn't test Limes only because I had ran out. (Some notes for anyone who cares: I did this last week, before watching this video. The drinks were Pisco Sours using Chilean pisco, with half an egg white per drink.)
Great video as always! Mixing limes and lemons is really versatile when making a lot of drinks at home, I usually make a 50/50 lemon/lime mix and use it to make most drinks that I enjoy!
I would have preferred to see three different cocktails made with lemon and lime to see what effect base spirit and amounts have.. For example a Corpse Reviver No. 2 or Last Word, the Daquiri, and a Final Ward.
Quick question, I often "batch" my cocktails in a single shaker like Marius did when i'm in a rush. But is it OK to do this ? Doesn't it mess up the dilution or something ?
Did the limes get juiced first and then the juicer not completely flushed? Leandro clearly nailed the lime daiquiris, but I wonder if the bitterness he was getting in the lemon versions was because of some lingering oils/pulp from the limes when the lemons got juiced.
Excellent Pallet. Detecting residual lime in the lemon. What if he makes just 1 and you have to choose lemon or lime? It might be easier to choose lime and “not lime” when comparing side by side
Almost all citrus varieties are crossbreeds or cross breeds of crossbreeds from 3 original species of mandarin oranges, pomelos, and citrons. There are a few other species of citrus like kumquats that are less common and aren't usually crossbred. Key limes are unusual because they are a crossbreed with a species outside of the big 3.
I see your point, but I'm pretty sure that a Caipirinha with a whole lemon would taste a bit different (a lot more sour) than an original with Lime wedges 🤢🍋🍈 luv your channel BTW 😊
My palate definitely prefers limes to lemons. If I use 3/4 oz lime juice and want to switch to lemon, I max out at 1/2 oz lemon juice and have to add an equal amount of rich simple syrup. I ended up adopting a rule that I use lime juice with white spirits (and all rums) and lemon juice with brown spirits (except rum). I suspect that the bitterness from the oak barrel in brown spirits balances the sourness of the lemon. The Aviation is definitely better with lime juice.
Both my wife and I can tell the difference. She absolutely loves a mojito, Her favorite is lemon instead of lime and with Plantation 5 Rum. In my opinion the lemon is more tangy, and the lime is more astringent and bitter.
You weren’t going for perfect science (understandably), but one issue I find interesting is consistency. Even with professional bartenders, there’s imperfect consistency. This issue was masked by batching. The test ended up as “Which three of these are different from the other three”, which can be made easier by accidentally slightly different measuring, ice dilution/chilling, as well as very small warming between cocktails. Still, very fun. Would be cool to see the same test, but with juice only.
Here in Colombia limes are common and lemons are quite expensive, so I spent my first 5 months of learning mixology using limes in everything. Now every once in a while I buy lemons for special cocktails where the flavor works better, like whiskey sours
Loved the test! I would be curious to see if you could tell them apart if the limes and lemons weren't pressed, and just Used a citrus juicer so you would have less of the oils from the skin coming through
I am tempted to delve into the Japanese Sake and Korean Soju rabbit hole. I have not searched this up yet, but are there any cocktails you could make with either of them?
This video is awesome. I KINDA wish there were more variables like whiskey sour vs daiquiri vs a gin drink and a LITTLE more pageantry like "#6, you were..... A LIME!" Maury style, but i loved the video, i hope this comes across as loving constructive criticism and not poking holes
neat video! this seems to further imply that expressing the oil from the peel imparts a much greater flavor difference than just the juice itself. i may have to test this theory by making an old fashioned with a lime peel expression instead of lemon... for science!
I'm a bit confused by your descriptions of both fruits. Aren't lemons supposed to be more sour than limes? Sounds like you're saying its the other way around.
Similar experiments are more basic cocktails, G&T with small lemon/lime squeeze. More complicated cocktails than a daiquiri, does the difference become smaller. And a strongly lemon/lime cocktail does it become harder to tell the difference or is it much more clear
Once made a Mai Tai with a bit of lemon because I ran out of lime and was really thirsty. It was super tasty. Maybe a bit brighter in flavor....or I was just thirsty for that Mai Tai.
When I make Margaritas I always add some lime zest with the juice. It adds more lime flavor without adding more acid. I’m betting if you add the zest of each to the drinks it would be even easier to tell the difference. Definitely going to try making a lemon margarita the next time I’m making them and compare the two.
In Perú the simple translation into spanish, lemon means "limón", and lime means "lima", but in fact "limón" is the sharper one and "lima" is the sweet one. For cocktails like pisco sour, we use "limón". About the difference between both, "limón" and "lima", they are here quite different, so it is impossible for us not to recognize them
Declared the confusion The Persian limes that we used today are a cross between the Keylime and the lemon. Hence why Persian limes have the lemony flavor to them. But it’s impossible to confuse a Keylime with a lemon.
Been meaning to try this for ages with a few classics like Last Word, Sidecar etc.; this is good motivation. However, the real reason I'm commenting is because of Buzz Lightyear being casually protective of that schnapps barrel.
I literally never once used a lemon in a cocktail for bar service. Limes are much more accessible here (Caribbean) so for that entire semester we just used limes, a lot of bars do as well.
This would have been shorter and sweeter (no pun intended) without all the back and forth and without the whole element of potential trickery. That said, I enjoy this kind of concept of putting conventional wisdom and even basic assumptions to the test. I actually would like to see how a lemon-lime blend compares to straight lemon and straight lime. And I'd be interested to see that in a wider variety of more complex cocktails. Many times I've gone to make a drink only to find I only had half as much lime left and I had to use lemon for the remainder and found myself wondering how big a difference it made. Makes for interesting experimentation... Unless I'm making something I've never had before in which case the added uncertainty causes me outright angst over whether or not my judgement was invalid due to the unintentional substitution.
I enjoy a Conquistador every now and then which calls for 0.5oz of lime and 0.5oz of lemon. I also couldn't imagine my favourite drink of all time, a White Lady to be the same drink with lime juice.
Fun experiment. I know the goal was testing JUICE, but I think it would be even easier to tell the difference if the oil of the given citrus was also expressed onto the top of the drink. I feel like the oils are even more different than the juices, though I have not tested it…
I agree that you could mix these but a Gimlet (Gin 2onz, Lime 3/4onz, Simple Syrup 3/4onz) and a Gin Fix (Gin 2onz, Lemon 3/4onz, Simple Syrup 3/4onz) taste so different!
Just drop some of the syrup or sugar and you can sub lemon for lime and vice versa. It will be decent, not the same though. Additionally, both limes and lemons can have hugely different taste profiles depending on country of import or period of harvesting.
I'm 100% certain that I could tell, so tonight, I will make a lemon daiquiri. 🍋🍹 Edit: I can absolutely tell, sad to say it was inferior to lime in a daiquiri. Not bad though, just less good.
I'm sure there's a difference between the lemons and the limes available to me in the US, and I prefer lime to lemon in white spirits and rums, except in drinks like the lemon drop martini whose identity is based on lemon. For example, I think lime works much better than lemon in the Aviation. In addition, I think one problem is that most limes in the US are underripe when they are sold. I try to use limes that have started to turn from dark green to lime green (freckled) or which have completely turned color, as long as they are a little soft when I squeeze them. Dark green limes that are hard to the squeeze are unripe, and lime green limes that are hard to the squeeze are dried out. Limes sold in bags are usually not so great. To me, lemons are more sour than limes. I've read that all of the acid in lemons is citric acid, while limes have malic acid (also found in apples) and other acids in addition to citric acid.
FWIW, I have a lime tree in my yard and nothing you can buy comes close to the flavor of freshly picked really ripe limes. I also have a lemon tree and there the difference is not as noticeable. I suspect it's because ripe limes don't have a very long shelf life compared to lemons.
Well, in the US most produce is sold very under ripe. That gives the store's a better chance to sell it before it gets overripe. Shopping produce like bananas, peaches, pineapples and such is that is such a visual process. I just assume I need to let produce ripen when I get it from the grocery store. The one that makes me laugh the most is pineapple. Those are nowhere near ripe when I see them at grocery store. I know when I got a bunch to make pineapple salsa that I needed to wait about a week before I used them.
[SPOILERS] Did Marius rinse out the juice press between juicing the limes and the lemons? If not, there could have been a small amount of lime in with the lemons that could affect the flavor, and lead to Leandro's small bit of uncertainty.
I already discovered this one by accident one time when I was already a few cocktails into the night and accidentally used a lime for a sour. Even while inebriated, and with nothing to compare it to, I knew something was wrong. It was still drinkable though.
The biggest difference in my experience is that if you oversqueeze a lime because it had aaaalmost as much juice as you wanted, you’ll get a bitter drink. Lemon peel seems to be more forgiving.
I would have liked to seen a more complex drink. I think having more flavor profiles like a last word would have made picking out the lime or lemon harder.
Nice to see Tony Hawk branching out and trying bartending for a change
Lol holy shit it's uncanny
I can't unsee this. Love it!
The couple of things I could think of having an effect on this experiment would be:
- Marius didn't rinse the juicer properly, and you still had the bitterness of the limes when juicing the lemons.
- Pressing really hard on limes or lemons (like Marius was doing with the limes) extracts more of the oils and makes the juice taste more bitter.
Either of those two could explain why the lemon cocktails tasted a bit different to what Leandro was expecting. I'm in one of those countries where limes are easy to get but lemons aren't and yeah, they definitely make a difference when it comes to cocktails I've made. I usually go back a bit on the lime quantity or add more sugar to compensate for the added sharpness the limes bring.
Fun experiment, keep 'em coming guys!
Exactly what I was thinking when Leandro was unsure if the lemon ones had lime mixed in
Could also happen if he doesn't rinse the jigger properly, too.
Rinsed the juicer between both fruits and new jigger and shaker for each. Sorry, left those out as video was already a little long.
@@freepour No need to apologize! That's just what came to mind as to reasons why Leandro would've been thrown off by the three lemon cocktails. As I said before, it was a fun video nonetheless, and yeah, I would agree - lemon and lime are different enough that you'd pick up the difference in cocktails (at least those ones that don't have a ton of ingredients in them!)
This was fun, Leandro getting worked up, Marius egging him on, and taste science put to the tests. loved it.
30 seconds into marius making drinks and it's already a classic video for this channel.
marius is all of us making drinks at home. love it.
Maybe it's obvious, but I would say that the greatest difference is in the oils in the peel. To me the juices is also very different though. I guess it depends on the drink how much it would differ. A mojito or caipirinha with lemon instead of lime would be a whole other cocktail. But a drink with just a splash of either to get a little bit of sourness, would not affect as much to swap. I like these blind tasting episodes! We should not underestimate the tricks our mind play us in these circumstances.
I’d be interested in seeing a variant on this experiment where you try it with different cocktails. Try making a Last Word with lime and one with lemon. Same with a corpse reviver #2, a French 75, knickerbocker, etc. It’d be neat to see if the difference is more or less distinct with different cocktails.
I’m pretty sure the more additional flavors you add the lemon or lime difference will become less apparent. This is what I was thinking at the beginning of the video before I knew what cocktail they were going to mix. I’m sure I’d know the difference in a margarita or in their case a daiquiri but in a more complex drink probably not. I’m also thinking in salad dressings, baked good etc it’s be near impossible to tell the difference which is good to know if you run out of one of them.
Now we need key limes and meyer lemons to test going further in each direction!
😂😂😂😂
Ohhh a Key Lime Whiskey Sour, what a great idea!
Leandro’s first “F-bomb” and it’s thanks to Marius being cheeky
Wait did I miss that?
I thought he did it once before in another video last year?
@@MrMoney331 10:05; "That's fucking lime" ;)
@@AccursedSlug Haha! Yes!! Thanks.
Great test! Surprised there aren't more people in the comments talking about limes having malic acid. Each type of acid definitely has a different flavor profile (and sometimes even "mouth feel"), that we are generally pretty good at detecting. So I'm not surprised by the results. But I love that you tested it. :-)
Marius making cocktails, yay!
That Harry Potter video game music in the background though. lol
What I have found is its easier to sub lime for lemon in most cocktails calling for lemon, but a lime forward drink like a daquiri or mojito its hard to sub lemon without changing taste noticeably. Good taste test study for anyone to try
This is probably as effective an experiment of its size as could be designed, and coincidentally the combinatorics work out such that getting it right is exactly a 5% chance if done at random assuming a 3-3 split. A slightly stronger experiment could have randomized the quantity using each citrus instead, in which case getting every drink right would be a 1.625% chance without changing the number of drinks.
I definitely did not get enough out of my university degree.. great job Nicholas!
Making it in batches is also not really great 'scientifically': the difference (or lack thereof) might be due to individual differences in the fruits used. Makin 3 lime cocktails with 3 different limes and 3 lemon ones with different lemons would have made it way more solid.
Combinatorics! I haven’t heard that word since Square One TV.
@@paulcommander Not sure about that. By mixing the limes you eliminate inter-lime variability. Can't believe I just said that.
@@limegreenmamba5218 Thats fair. The problem is the sample size. I love the internet!
That level of distrust in Marius' honesty and fairness is just disrespectful XD.
Marius making drinks is a delight.
I’ve subbed one for the other, and you can definitely tell the difference. Lime changes the flavor of a cocktail that calls for lemon more then the other way around.
I can't wait to do this experiment!!! next R & D. you guys are hilarious. "trickery"
If you haven't seen the channel Weird Explorer go check it out, he has a video on the complexities of citrus families and cross breeds and how they all relate to each other.
in latin america we commonly have limes only, we called them lemons tho. i've had limes and lemons and I also think I could tell the differences in cocktails. at the end of the day, we do what we can with what we have locally, but this was a very nice and fun video to find. keep it up ✨
One procedure consideration is that having Marius there gives you a chance to read the answer from his reactions. Best to have him step out and lock your answer in before bringing him back.
watched in half-speed: listening to Marius making drinks in slow-mo is incredible.
also: the tasting portion with the dramatic music and back-and-forth exchanges at 0.5x had me super on-edge. I thought Leandro might walk out at some point.
That Marius is a trouble maker, LOL. Great video. I've been wondering about this myself.
I'm not sure if you have done this yet, but there's a lot of articles out there talking about how 4 hours "aged" lime tastes better than fresh squezz. Would love to see your opinion.
I can’t find the article but I read something similar. They drew the conclusion that American bartenders prefer citrus that has sat out because bars in the US tend to juice at the beginning of service, where Japanese bartenders prefer fresh because they tend to juice as they go
I think a brief dissertation on this topic can be found in Dave Arnold's Liquid Intelligence
Jeffrey Morgenthaler talks about fridge aging for a couple hours as well
Great to know, alot of the time I will go to make a drink and not have the right citrus. So knowing they are similar enough to switch them up on occasion is good. Also loved how convinced you were he was messing with you.
I did a short test:
Limes = +1 bitterness, -1 sweetness.
Lemons = -1 bitterness, + 1 sweetness.
Also some vague differences in smell, like Limes appear to smell more complex, while Lemons just smell citrusy, but I'm not a professional taster so I can't give more details.
I also tried making a Sour using only Lemons and another using Lemons and Limes:
The Lemons-only Sour was cloyingly sweet, and a bit boring. I would dial back the syrup on this one.
The mixed one was more balanced on the sweetness-bitterness axis, and the Limes showed up on the nose which I think was what the Lemons-only one was missing.
I didn't test Limes only because I had ran out.
(Some notes for anyone who cares: I did this last week, before watching this video. The drinks were Pisco Sours using Chilean pisco, with half an egg white per drink.)
Great video as always! Mixing limes and lemons is really versatile when making a lot of drinks at home, I usually make a 50/50 lemon/lime mix and use it to make most drinks that I enjoy!
Marius on camera is GOLD!!
I would have preferred to see three different cocktails made with lemon and lime to see what effect base spirit and amounts have.. For example a Corpse Reviver No. 2 or Last Word, the Daquiri, and a Final Ward.
Quick question, I often "batch" my cocktails in a single shaker like Marius did when i'm in a rush. But is it OK to do this ? Doesn't it mess up the dilution or something ?
Did the limes get juiced first and then the juicer not completely flushed? Leandro clearly nailed the lime daiquiris, but I wonder if the bitterness he was getting in the lemon versions was because of some lingering oils/pulp from the limes when the lemons got juiced.
rinsed the Juicer in water between each fruit🤷♂️
Excellent Pallet. Detecting residual lime in the lemon. What if he makes just 1 and you have to choose lemon or lime? It might be easier to choose lime and “not lime” when comparing side by side
Keep up these tests! Great content!
Almost all citrus varieties are crossbreeds or cross breeds of crossbreeds from 3 original species of mandarin oranges, pomelos, and citrons. There are a few other species of citrus like kumquats that are less common and aren't usually crossbred. Key limes are unusual because they are a crossbreed with a species outside of the big 3.
Surprised I had to scroll so far for this comment, especially since I feel like a few big name food channels have mentioned this before
You got me with that title.
As someone from Brasil, where limes grow on backyards, I gotta say I physically can't confuse limes and lemons
I see your point, but I'm pretty sure that a Caipirinha with a whole lemon would taste a bit different (a lot more sour) than an original with Lime wedges 🤢🍋🍈 luv your channel BTW 😊
My palate definitely prefers limes to lemons. If I use 3/4 oz lime juice and want to switch to lemon, I max out at 1/2 oz lemon juice and have to add an equal amount of rich simple syrup. I ended up adopting a rule that I use lime juice with white spirits (and all rums) and lemon juice with brown spirits (except rum). I suspect that the bitterness from the oak barrel in brown spirits balances the sourness of the lemon. The Aviation is definitely better with lime juice.
I think that video title may need a question mark
I imagine Marius shaking daiquiris looks very similar to Marius finishing off his victims after a murderous stabbing rampage
Both my wife and I can tell the difference. She absolutely loves a mojito, Her favorite is lemon instead of lime and with Plantation 5 Rum. In my opinion the lemon is more tangy, and the lime is more astringent and bitter.
I’m watching this while getting drunk at 9am
Would love to see this again with different alcohols and where lime/lemon are further down the ingredient list
I assume it matters what you make with it too. I couldn't see a whiskey sour made with a lime. Like you could definitely tell that.
Great video as always also fantastic palate man!
You weren’t going for perfect science (understandably), but one issue I find interesting is consistency. Even with professional bartenders, there’s imperfect consistency. This issue was masked by batching. The test ended up as “Which three of these are different from the other three”, which can be made easier by accidentally slightly different measuring, ice dilution/chilling, as well as very small warming between cocktails. Still, very fun. Would be cool to see the same test, but with juice only.
Here in Colombia limes are common and lemons are quite expensive, so I spent my first 5 months of learning mixology using limes in everything. Now every once in a while I buy lemons for special cocktails where the flavor works better, like whiskey sours
I've been learning about this recently from Liquid Intelligence. Cool stuff.
Loved the test! I would be curious to see if you could tell them apart if the limes and lemons weren't pressed, and just Used a citrus juicer so you would have less of the oils from the skin coming through
I am tempted to delve into the Japanese Sake and Korean Soju rabbit hole. I have not searched this up yet, but are there any cocktails you could make with either of them?
yes, we haven't done many yet
Marius: Uses Bacardi
Leandro: What the fuck, man?
This video is awesome. I KINDA wish there were more variables like whiskey sour vs daiquiri vs a gin drink and a LITTLE more pageantry like "#6, you were..... A LIME!" Maury style, but i loved the video, i hope this comes across as loving constructive criticism and not poking holes
I routinely drink Jack Roses most often with lime but sometimes with lemon and in that drink it is easy to tell the difference.
Hats off to you Leandro!
I don’t think it’s interchangeable - have tried several drinks substituting one for the other that did not taste nearly right
neat video! this seems to further imply that expressing the oil from the peel imparts a much greater flavor difference than just the juice itself. i may have to test this theory by making an old fashioned with a lime peel expression instead of lemon... for science!
What is the glassware in this video? I really like those glasses.
I find this question so odd. To me they are very different in flavor.
They are to me too
I'm a bit confused by your descriptions of both fruits. Aren't lemons supposed to be more sour than limes? Sounds like you're saying its the other way around.
That was.. sublime.
You should test whether cutting the edge off citrus before juicing actually makes a difference in amount of juice, flavor, and convenience.
Similar experiments are more basic cocktails, G&T with small lemon/lime squeeze. More complicated cocktails than a daiquiri, does the difference become smaller. And a strongly lemon/lime cocktail does it become harder to tell the difference or is it much more clear
Once made a Mai Tai with a bit of lemon because I ran out of lime and was really thirsty. It was super tasty. Maybe a bit brighter in flavor....or I was just thirsty for that Mai Tai.
When I make Margaritas I always add some lime zest with the juice. It adds more lime flavor without adding more acid. I’m betting if you add the zest of each to the drinks it would be even easier to tell the difference. Definitely going to try making a lemon margarita the next time I’m making them and compare the two.
In Perú the simple translation into spanish, lemon means "limón", and lime means "lima", but in fact "limón" is the sharper one and "lima" is the sweet one. For cocktails like pisco sour, we use "limón". About the difference between both, "limón" and "lima", they are here quite different, so it is impossible for us not to recognize them
Declared the confusion The Persian limes that we used today are a cross between the Keylime and the lemon. Hence why Persian limes have the lemony flavor to them. But it’s impossible to confuse a Keylime with a lemon.
Leandro, such a trusting soul.
Been meaning to try this for ages with a few classics like Last Word, Sidecar etc.; this is good motivation. However, the real reason I'm commenting is because of Buzz Lightyear being casually protective of that schnapps barrel.
I literally never once used a lemon in a cocktail for bar service. Limes are much more accessible here (Caribbean) so for that entire semester we just used limes, a lot of bars do as well.
I have never seen Marius before!!!! Where can I get that citrus juicer from?
you can get it here th-cam.com/video/tGSAdu5BKMA/w-d-xo.html
@@freepour link is broken 😭
Marius that's what you look like? I pictured something else. Close thought. Your doing great buddy.
This would have been shorter and sweeter (no pun intended) without all the back and forth and without the whole element of potential trickery.
That said, I enjoy this kind of concept of putting conventional wisdom and even basic assumptions to the test.
I actually would like to see how a lemon-lime blend compares to straight lemon and straight lime. And I'd be interested to see that in a wider variety of more complex cocktails. Many times I've gone to make a drink only to find I only had half as much lime left and I had to use lemon for the remainder and found myself wondering how big a difference it made. Makes for interesting experimentation... Unless I'm making something I've never had before in which case the added uncertainty causes me outright angst over whether or not my judgement was invalid due to the unintentional substitution.
I can absolutely taste the difference...I have substituted what was on hand before, but it changes the flavor.
I enjoy a Conquistador every now and then which calls for 0.5oz of lime and 0.5oz of lemon. I also couldn't imagine my favourite drink of all time, a White Lady to be the same drink with lime juice.
In french, a lime is called green lemon «Citron vert»
Fun experiment. I know the goal was testing JUICE, but I think it would be even easier to tell the difference if the oil of the given citrus was also expressed onto the top of the drink. I feel like the oils are even more different than the juices, though I have not tested it…
I agree that you could mix these but a Gimlet (Gin 2onz, Lime 3/4onz, Simple Syrup 3/4onz) and a Gin Fix (Gin 2onz, Lemon 3/4onz, Simple Syrup 3/4onz) taste so different!
Just drop some of the syrup or sugar and you can sub lemon for lime and vice versa. It will be decent, not the same though. Additionally, both limes and lemons can have hugely different taste profiles depending on country of import or period of harvesting.
I like comparing and contrasting the Business and Bee’s Knees 👍
Also, is this the first time Marius is on the other side of the camera?
no, I've been in a few now
Super interesting to me since my lemon trees are prolific. I’d love to be able to substitute those in and stop buying so many limes.
I always love the experiment episodes!
I'm 100% certain that I could tell, so tonight, I will make a lemon daiquiri. 🍋🍹
Edit: I can absolutely tell, sad to say it was inferior to lime in a daiquiri. Not bad though, just less good.
Why are they not different colours?
expect them to be different but alas.
With lemon daiquiri, I prefer darker rum.
I’d be able to tell which is which. Make 2 margaritas--one with lime, as it should be and another with lemon.
Marius, just admit it. He did alright! Give the man the credit he's due.
Lime tastes of lime. Lemon tastes of paranoia 🤣
Well done. I am a LIME person. I will even order iced tea with a LIME and not lemon. I can definitely tell the difference!
Is this the first time Marius is actually IN a video?
I've been in a few at this point :)
I'm sure there's a difference between the lemons and the limes available to me in the US, and I prefer lime to lemon in white spirits and rums, except in drinks like the lemon drop martini whose identity is based on lemon. For example, I think lime works much better than lemon in the Aviation. In addition, I think one problem is that most limes in the US are underripe when they are sold. I try to use limes that have started to turn from dark green to lime green (freckled) or which have completely turned color, as long as they are a little soft when I squeeze them. Dark green limes that are hard to the squeeze are unripe, and lime green limes that are hard to the squeeze are dried out. Limes sold in bags are usually not so great. To me, lemons are more sour than limes. I've read that all of the acid in lemons is citric acid, while limes have malic acid (also found in apples) and other acids in addition to citric acid.
FWIW, I have a lime tree in my yard and nothing you can buy comes close to the flavor of freshly picked really ripe limes. I also have a lemon tree and there the difference is not as noticeable. I suspect it's because ripe limes don't have a very long shelf life compared to lemons.
Well, in the US most produce is sold very under ripe. That gives the store's a better chance to sell it before it gets overripe. Shopping produce like bananas, peaches, pineapples and such is that is such a visual process. I just assume I need to let produce ripen when I get it from the grocery store. The one that makes me laugh the most is pineapple. Those are nowhere near ripe when I see them at grocery store. I know when I got a bunch to make pineapple salsa that I needed to wait about a week before I used them.
@@imoldandyoureinmyway The difference between ripe and not-fully-ripe is very noticeable with Meyer lemons.
[SPOILERS]
Did Marius rinse out the juice press between juicing the limes and the lemons? If not, there could have been a small amount of lime in with the lemons that could affect the flavor, and lead to Leandro's small bit of uncertainty.
yes, I rinses it water bayern the two fruits
Redemption! Well done leondro
I already discovered this one by accident one time when I was already a few cocktails into the night and accidentally used a lime for a sour. Even while inebriated, and with nothing to compare it to, I knew something was wrong. It was still drinkable though.
The biggest difference in my experience is that if you oversqueeze a lime because it had aaaalmost as much juice as you wanted, you’ll get a bitter drink. Lemon peel seems to be more forgiving.
How can one conclude anything after only testing this with one cocktail? And why does it take 14 minutes of video to do one comparison?
I would have liked to seen a more complex drink. I think having more flavor profiles like a last word would have made picking out the lime or lemon harder.
I hope you made Marius drink all 6 of those drinks after shooting. Since you proved him wrong!
Also lemons and limes have slightly different acids and acid percentages.
crap, was hoping I'd only have to buy half the citrus from now on 😆
I did not understand. You can easily understand which one is lime and said lemon can be used instead of lime.
Isn't it contradictory?
yes, but they are not that different. So lemon can be used instead of lime, but maybe not always line instead of lemon
I'd love a cocktail lime/lemon diff like with a whiskey sour (which is which)
Would be interesting if one of the lemon/lime cocktails had slightly less/more simple, respectively, to mimic the sugar content in the other fruit.