Message 23631 of 39188 in General Discussion

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I agree.

Almost 100% anyway. :)

The large-fruited Tahitian, aka Bearss, aka Persian is much more sour than the 
smaller Mexican, aka bartender's lime, aka Key lime.  I belive the 2:1:1 works 
well with Key limes but when you use Tahitian limes you may need to add a 
touch of sweet to offset the extra sour.  Using more triple sec would 
unbalance it to the orange side.

FWIW, here in southern Calfornia I have NEVER seen a "bartender's lime" in a 
bar.  It has always been a Tahitian.

-E