July 14, 2014

Buddha’s Hand & Thai Basil Cocktail

Buddha’s hand is a fruit native to Northeastern India and parts of china. It is arguably the coolest / ugliest fruit known to man. It looks like something you would see in a science fiction movie served to passengers on an post-apocalyptic intergalactic freighter.

I need to find this fruit, and make delicious drinks out of it. Does anyone happen to know of an asian supermarket in the area that might have this exotic fruit? If you do, hit me up on my contact page or in the comments section below.

Without any further delay here is how you make the delicious Buddha’s hand & thai basil cocktail, candied lemon peels, and cordial!


  • 1 oz Hangar One Buddha’s hand vodka
  • 1 1/2 oz Manzanilla sherry
  • 1/2 oz lemon juice
  • 1/2 oz Buddha’s hand cordial
  • 1/2 oz sparkling water
  • 5 large Thai basil leaves
  • 5 strips of candied lemon peel
  • Thai basil flower for garnish

Buddha’s Hand Cordial:

  • 2 tablespoons Buddha’s hand zest (~1 medium Buddha’s hand)
  • 1/2 cup simple syrup

Candied Lemon Peel:

  • 2 lemons
  • 6 oz simple syrup (~ 1/2 cup sugar and 1/2 cup water)

Buddha’s Hand Cordial:

The Buddha’s hand cordial is relatively simple, but you will need a badass zester. Once you have procured said badass zester, soak the Buddha’s hand zest in the simple syrup for 10 minutes. Strain the zest through a fine mesh strainer and se it aside.

Candied Lemon Peel:

Use a pairing knife or a peeler (if you’re a pussy) to remove strips of the peel while avoiding the nasty white pith. Cut the peel into narrow strips, and in a small saucepan over medium heat, bring your simple syrup to a simmer. Add the strips of lemon peel and simmer for 5 minutes. Remove from heat and let cool. Your candied lemon peel is all done, and can be stored in the simple syrup until you are ready to use.

To make the cocktail:

Select several of the sexiest Thai basil leaves you can find and put the top portion of the sprig (the flower) for garnish.

Stack the leaves on top of each other and use a sharp knife to chiffonade into 1/4-inch strips. This will help to release the basil’s natural oils.  Add the strips to the bottom of your shaker.

Next, add the lemon juice, sparkling water, candied lemon peel, and Buddha’s hand cordial to your shaker.

Finally, add the vodka and the sherry. Briefly stir the ingredients together to incorporate. Add ice and give a quick shake for just a few seconds.

Pour the entire contents of your shaker into a tall glass.

The strips of Thai basil and lemon peel should disperse throughout the drink, clinging to the ice.

If they clump together, use a bar spoon to spread the strips throughout the glass.

Garnish with a Thai basil flower.

The aroma of the basil will fill your senses as you sip.

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