Question: Which drink contains lime juice, a Bramble or Cuba Libre?

Context articles: Bramble (cocktail)
Lime cordial
Tejuino
Old Sour
Cuba libre (disambiguation)
Gimlet (cocktail)
Pisco sour
Liquorice stick (cocktail)
Cuba Libre
Don Alfredo (cocktail)

The Bramble is a cocktail created by Dick Bradsell in 1980s London, England.
 Best described as a spring cocktail, the Bramble brings together dry gin, lemon juice, sugar syrup, crème de mûre, and crushed ice.
 Bradsell also suggests finishing off the cocktail with some fresh red fruits (such as blackberries, cranberries) and a slice of lemon.
 It closely resembles the popular Gin Fix.
Lime cordial is a non-alcoholic drink, made by mixing concentrated lime juice and sugar with water.
 Lime cordial is sometimes used as a mixer for cocktail, although it can be drunk on its own.
Tejuíno (pronounced as "te-HUI-no") is a cold beverage made from fermented corn and popularly consumed in the Mexican state of Jalisco.
 Tejuino is usually made from corn dough, the same kind used for tortillas and tamales.
 The dough is mixed with water and piloncillo (cone-shaped unrefined brown sugar) and boiled until the liquid is very thick.
 The liquid is then allowed to ferment very slightly.
 The resulting drink is generally served cold, with lime juice, a pinch of salt and a scoop of shaved ice or lime sorbet.
Old Sour is a sauce used in the Bahamas and Key West, Florida.
 Old Sour sauce originated in the Bahamas, and was originally prepared using key lime juice, salt and Bird peppers.
 It is made from an aged (fermented) mixture lime (fruit) juice and salt.
 Old Sour has a salty and acidic flavor.
 Hot sauce is sometimes used as an ingredient to add additional flavor.
 Conchs, natives of Key West use the sauce for a variety of food including to flavor seafood dishes.
 The sauce may have been developed to preserve lime juice.
A Cuba Libre is a cocktail made of cola, lime and rum.
The gimlet (pronounced with a hard 'g') is a cocktail made of gin and lime juice.
 A 1928 description of the drink was: "gin, a spot of lime, and soda".
 The description in the 1953 Raymond Chandler novel "The Long Goodbye" stated that "a real gimlet is half gin and half Rose's lime juice and nothing else".
 This is in line with the proportions suggested by "The Savoy Cocktail Book" (1930) which specifies one half Plymouth Gin and one half Rose's Lime Juice Cordial.
 However, modern tastes are less sweet, and generally provide for at least two parts gin to one part of the lime and other non alcoholic elements (see recipes below).
A pisco sour is an alcoholic cocktail of Peruvian origin that is typical of the cuisines from Chile and Peru, considered also a South American classic.
 The drink's name comes from "pisco", which is its base liquor, and the cocktail term "sour", in reference to sour citrus juice and sweetener components.
 The Peruvian pisco sour uses Peruvian "pisco" as the base liquor and adds freshly squeezed lime juice, syrup, ice, egg white, and Angostura bitters.
 The Chilean version is similar, but uses Chilean "pisco" and pica lime, and excludes the bitters and egg white.
 Other variants of the cocktail include those created with fruits like pineapple or plants such as coca leaves.
Liquorice Stick ( ) or alternatively spelled Licorice Stick, also known as a "Regaliz," is a highball (cocktail) made of cola, anisette or absinthe, and black licorice as a garnish.
 It originated in Terceira Island, Azores, Portugal where it was called a "pauzinho de alcaçuz" as an alternative to the rum and cola drink called a "cuba libre".
 In Spain it is called a "palito de orozuz".
 It was introduced into the U.S. through the Portuguese communities in Massachusetts and Rhode Island.
The Cuba Libre ( ; ] , "Free Cuba") is a caffeinated alcoholic cocktail made of cola, lime, and dark or light rum.
 This cocktail is often referred to as a Rum and Coke in the United States, Canada, the UK, Ireland, India, Singapore, Australia and New Zealand where the lime juice may or may not be included.
Don Alfredo is a popular cocktail of modern Peruvian cuisine.
 The drink is prepared by mixing Peruvian mosto verde pisco, elderflower infused liquor such as St-Germain and lime juice in a cocktail glass filled with ice.
 The glass is then topped off with sparkling mineral water.
 It is usually served over ice in a lowball glass (or sometimes a martini glass or wine glass) and garnished with a spring of mint leaf, basil or a lime peel.
 Other variants include the Don Alfredo Spritz, which adds champagne or cava to the mix, and a plethora of modified versions