>
> I think that oil from lime skins is an important part of using lime
> juice in a drink. Otherwhise you could just as well use powdered
> lemon acid to get a sour flavour/. Besides the sourness lime also
> adds other flavour and that flavour is from the skinn too. In all
> citrus fruit juices oils should be used too for flavour.
> I agree that muddling mint too much is wrong but the doesn't mean
> there is something wrong with muddling limes.
By that logic you'd muddle the fruit in all drinks that call for fresh lemon
or lime? There's a difference in the small amounts of bitterness that might be
transfered from the skin when sqeezing/preparing fresh juice and the intended
bitterness that results from muddling which can throw off the balance in a
drink where it is not required.