Great things can happen even if you lose the lime

If the warmer weather has you wishing for a cool mojito or frosty margarita, you might also start wishing for some extra cash.

The cost of limes this spring has skyrocketed, pushing the price of some of our favorite summer sips to levels that could break the bank. But a cocktail should be a fun indulgence, not an investment decision. The good news is, limes aren’t the only fruit in the game. So we decided to keep our cool and create fresh — and refreshing — lime-free versions of some of our favorite cocktails.

Ruby Rita

Start to finish: 5 minutes; Servings: 1

Kosher salt

Ice

2 ounces ruby red grapefruit juice

2 ounce reposado tequila

Spread a thin layer of salt in a small plate. Moisten the rim of a cocktail glass with a touch of the grapefruit juice. Overturn the glass into the salt to coat. Set aside.

In a cocktail shaker filled with ice, combine the grapefruit juice and tequila. Shake vigorously, then strain into the prepared cocktail glass.

Green Granny Slush

Start to finish: 5 minutes; Servings: 2

1 Granny Smith apple, peeled, cored and cut into chunks

1 kiwi, peeled and cut into chunks

3 ounces gin

1 cup ice

In a blender, combine the apple, kiwi and gin. Blend until smooth. Add the ice and blend until slushy. Divide between 2 tall glasses.

Cucumber Rhubarb Mojito

Start to finish: 5 minutes; Servings: 1

½ cup chopped fresh rhubarb (not peeled)

1 teaspoon sugar

3 slices cucumber1 sprig fresh mint

2 ounces white rum

1 ounce rhubarb liqueur

Seltzer water

In a large cocktail shaker, muddle the rhubarb with the sugar until well smashed. Add the cucumber and mint, then bruise with the muddler. Add the rum and rhubarb liqueur and shake until well combined.

Strain the mixture into a cocktail glass filled with ice, then top with seltzer water. Stir gently to combine.

Raspberry Daiquiri

Start to finish: 10 minutes; Servings: 1

½ cup fresh raspberries

2 teaspoons sugar

Ice

2 ounces white rum

In a blender, purée the raspberries with the sugar. Strain through a fine mesh strainer (or squeeze through several layers of cheesecloth) to remove the seeds.

In a cocktail shaker filled with ice, combine the raspberry purée with the rum. Shake vigorously, then strain into a cocktail glass.