3 Ways To Handle A Lime Shortage On Cinco De Mayo

Get ready to shell out more for your margarita, Cinco de Mayo revelers: the Great Lime Shortage of 2014 could throw a wrench in your lime-saturated plans for this year's celebration. The shortage, a combination of a decimated American lime crop and Mexican drug cartels, has driven up the cost of the humble lime to $1. A year ago, the same globular green fruit with a bittersweet finish set you back a grand total of $0.15. Not to put a damper on your Cinco celebration, but it's too bad when a holiday fueled by the citrus kick of lime gets squeezed by a shortage of that very same fruit.

Restaurants and bars across the country said they'd be using fewer limes on May 5. One California restaurant, Matador Cantina, recently offered patrons a $0.25 margarita if they brought in a bag of limes.

That'd be awesome if limes weren't so terribly, terribly expensive. Do you have a lime grove in your backyard? Can I borrow it? Because lime prices are four times higher than they usually are this time of year.

Seriously, margaritas are the fuel that makes the sloppy U.S. celebration of Cinco de Mayo go. (Cinco de Mayo is actually held in memory of the Mexican army's victory over the French at the May 5, 1862 Battle of Puebla. Now you are the most informed person at your #Cinco party. You're welcome!)

So, without a hint of lime, how will we enjoy our tequila and guacamole? Here are a few creative presentations you may see this Cinco de Mayo that might've been a minor form of blasphemy in the past. Prepare yourselves now, or be disappointed later:

1. Coronas without a lime garnish

I know, I know. And this goes for Coronitas, too.

2. Less limey — or more pricey — margaritas

Margaritas aren't the same without limes, so don't expect a halfway decent bar or restaurant to completely nix the fruit. But you may get a little less citrus in that jumbo-sized, bargain-priced special marg goblet you're holding. Or a little less cash in your wallet.

3. A lemony replacement

As we've mentioned before, this one's just cheating. Steer clear of restaurants that appear down for some citrus bait-and-switch. Restauranteurs seem precariously close to taking drastic measures, like one Seattle manager, John Robinson, who said this to King5 news station:

If I could I would dye my lemons green, I would. It's citrus for God's sake.

Robinson was probably joking, so you can take that with a grain of salt. And while you're at it, thank God there's no salt shortage.

Image: A Beautiful Mess