NEW YORK (MainStreet) — Break out the sombreros and maracas — Cinco de Mayo is right around the corner on Monday, May 5. If you're planning to host your own fiesta this year, you've likely been brainstorming signature cocktails to serve to your guests. Unfortunately, there's one popular beverage ingredient that could squeeze your wallet dry as you head to the grocery store in the coming days.

In case you haven't heard, the U.S. is dealing with a major lime shortage that has caused the price of limes to soar. Dubbed by the media as "limepocalypse" and "The Great Lime Crisis of 2014," the shortage is due to a variety of factors that have threatened the growth and distribution of limes in Mexico, where the U.S. imports the vast majority of our country's lime supply. Bad weather and a citrus disease have devastated crops, and the trucks that transport limes have become targets for drug cartels. According to data from the USDA, the price of a 40-pound carton of limes now costs about $100, compared to just $30 a year ago.

Of course, we wouldn't want the lime shortage to sour your Cinco de Mayo festivities, so we've put together a list of six delicious cocktails you can make from your own kitchen or home bar that don't require any limes. From peach margaritas to fruity sangria, these drinks are sure to give your party a refreshing twist.

Coco-Orange Cocktail
Courtesy of Amy & Brian's Coconut Juice
Serves 1


  • 2 oz. vodka
  • 5 oz. coconut water
  • 1 fresh blood orange
  • Ice cubes

1. Fill a highball glass with ice, then pour in vodka, coconut water, and the juice of one half of a fresh blood orange.
2. Stir well and garnish with an orange slice.

Strawberry Basil Martini
Courtesy of Cabo Flats
Serves 1


  • 2 oz. Grey Goose vodka
  • 1 oz. fresh-squeezed lemon juice
  • 1 oz. muddled strawberries
  • 4 fresh basil leaves
  • 1 oz. simple syrup (Combine ½ cup of brown sugar and ½ cup of water in a saucepan and bring to a boil; simmer until the sugar is dissolved and let cool)
  • Ice cubes

1. In a shaker, combine simple syrup, fresh-squeezed lemon, strawberries, Grey Goose vodka and 3 basil leaves. Add ice and shake vigorously for 20 seconds.
2. Double strain the mixture into a chilled martini glass with a single basil leaf on top as a garnish.

Tequila Sheradise
Courtesy of mixologist Ramon Ortiz of Sheraton New York Times Square lounge
Serves 1


  • 1 ½ oz. Patrón Silver tequila
  • ½ oz. honey or honey syrup
  • ½ oz. lemon juice
  • ¼ oz. strawberry syrup (simmer a handful of strawberries with a splash of water for 10 minutes with a bit of sweetener, blend the cooled mixture and then strain)
  • Ice cubes

1. Combine ingredients and shake.
2. Strain mixture over ice into a rocks glass.

Peach Margarita
Recipe courtesy of Total Wine & More
Serves 1


  • 1 ½ oz. tequila
  • 1 oz. peach schnapps
  • ½ oz. triple sec
  • Granulated sugar, for rimming the glass (optional)
  • Ice cubes

1. Pour tequila into a glass with ice, then add peach schnapps and triple sec.
2. Stir to combine.
NB: To enjoy frozen, place all ingredients in a blender with ice and blend until smooth.

Grapefruit Long Island Iced Tea
Recipe courtesy of
Serves 10-12


  • 20 sprigs mint, plus more for garnish
  • 1 cup sugar
  • 2 cups gin
  • 2 cups fresh pink grapefruit juice
  • 2 cups white rum
  • 2 cups tequila
  • 2 cups triple sec
  • 2 cups vodka
  • One 2-liter bottle cola
  • 1 pink grapefruit, sliced
  • Special Equipment: One 12-cup muffin tin
  • Ice cubes

1. Pull the leaves off of 10 sprigs of mint. Divide them among the 12 cups of a 12-cup muffin tin. Pour water over to cover. Freeze until firm, about 4 hours.
2. Combine the sugar with 1 cup water in a medium saucepan over medium-high heat. Bring to a boil and stir to dissolve the sugar. Add the remaining 10 sprigs of mint. Remove from heat and steep 15 minutes. Strain and allow the simple syrup to cool slightly.
3. Mix the gin, grapefruit juice, rum, tequila, triple sec, vodka and mint syrup in gallon-size container. Chill until ready to serve.
4. Pour the mixture into a large punch bowl. Pour in the cola just before serving. Float 6 to 8 grapefruit slices in the punch. Unmold the mint ice cubes and add to the punch bowl. Serve in cups over ice and garnish with mint sprigs.

Summer Fruit Sangria

Recipe courtesy of Alivia Jane
Makes 1 pitcher


  • 5 cups assorted fruits such as oranges, pineapple, cherries, cantaloupe, raspberries, mango and strawberry sliced or cut into chunks
  • 1 ½ cups fresh basil or mint leaves
  • ½ cup orange liqueur
  • 1 bottle white wine such as Sauvignon Blanc or Pinot Grigio
  • Squeeze of fresh lemon juice
  • Ice cubes

1. In a large punch bowl or pitcher combine fruit, basil/mint leaves, lemon juice and orange liqueur.
2. Mash mixture gently with the back of a wooden spoon until basil is bruised and fruit releases juices.
3. Add wine and stir to combine.
4. Refrigerate for at least 1 hour prior to serving.
5. To serve, fill wine glasses with ice and top with sangria.

--Written by Kristin Colella for MainStreet