Buddha’s Hand Cello Cocktail

The yellow tentacles of the Buddha’s hand citrus fruit caught my eye recently. What is that? I wondered. It’s a kind of citron whose rind is fragrant and sweet, unlike lemons and limes, its sour cousins. When I made it into a cello, it blossomed into a refreshing cocktail with a unique flavor. This easy Buddha’s hand cocktail recipe is something you can make now and look forward to trying on a special occasion.

What is Buddha’s Hand? Why Make a Cocktail Out of It? 

Buddha’s Hand, this funky fruit pictured above, comes from China, Vietnam, Japan, and India. It’s a citron, meaning it has a fresh, tangy taste. It gets its name from its distinctive hand-like appearance. We’re not the first to think of a Buddha’s hand cocktail, but we’ve never seen it in a cello before. A cello is a fruit-infused liqueur, maybe you’ve heard of its most famous type, limoncello. We put two things together, our love of liqueur and curiosity about new types of food. We think this recipe is pretty special! (Note: Infusing a cello takes time, so if you’re interested in this cocktail, it is a time investment that’s worth the wait).

Buddha’s Hand Cello Cocktail Recipe

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• Author: Anna Calabrese

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Description

A unique fruit mixture.

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Ingredients

Scale 1x2x3x

• 2 oz homemade cello (See below)
• 1 oz mint simple syrup
• 3 oz sparkling water
• Fresh mint for garnish

For the simple mint syrup:

• 1/2 cup fresh mint leaves
• 1/2 cup water
• 1/2 cup sugar

For the Cello

• 1 Buddha’s hand
• 750 ml bottle of Kingfly vodka
• 3 lemons, juiced
• 1/2 cup sugar
• 1/2 cup water

 

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Instructions

For the Simple Syrup

1. In a saucepan, add mint, water, and sugar and simmer until all the sugar is dissolved.
   Strain and cool.

For the Cello

1. Add the whole Buddha’s hand and a bottle of vodka to a large mason jar.
2. Let steep in the refrigerator for 1 month. The liquid will become a bright yellow color and become very fragrant.
3. After being steeped for a month, add in the juice of 3 lemons, sugar, and water–mix until dissolved and store in the freezer.
4. Serve chilled over ice.

For the cocktail

1. Add 1 oz simple syrup and 2 oz vodka to a cocktail shaker filled with ice; shake and strain over a glass with ice.
2. Top with sparkling water and garnish with a fresh mint sprig.

Story and Styling by Anna Franklin / Photography by Dave Bryce

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