Lime zest in vodka for Mexican Lager

I have the zest of 4 limes that has been covered in vodka for about a month. Any downfall to adding to my Mexican Lager near the end of fermentation? How much would you add 1/4 or 1/2 of it? I want a distinct lime taste without having to add a lime wedge with each glass but don’t want it over powering. Any suggestions would be greatly appreciated.


I’ve taken a similar approach in mead with lemon zest and had good results. I’d recommend grabbing a commercial lager, adding a measured amount of what you have too taste, and then extrapolating that out into the volume you have.

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