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 recipe is something you can make now and look forward to trying during super-warm days.

Buddha’s Hand Cello Cocktail

2 oz homemade cello
1 oz mint simple syrup
3 oz sparkling water
Fresh mint for garnish

For the mint simple syrup:

½ cup fresh mint leaves
½ cup water
½ cup sugar

For the simple syrup: In a saucepan, add mint, water, and sugar and simmer until all the sugar is dissolved. Strain and cool.

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

Buddha’s Hand Cello

1 Buddha’s hand
1 750 ml bottle of Kingfly vodka
3 lemons, juiced
½ cup sugar
½ cup water

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

Story and Styling by Anna Calabrese/ Photography by Dave Bryce