Buddha’s Hand and Thai Basil Cocktail
Updated December 11, 2024
Last week Grizzly and I experimented with Buddha’s hand. Well, one of us experimented, while the other ripped the citron to shreds . . . and slobbered a lot while doing so, I might add. Despite lacking any juice, I knew the Buddha’s hand was destined for a happy hour cocktail (look who you’re talking to here). Specifically, I wanted a cocktail that would accentuate the incredible aromatics of the Buddha’s hand itself. I immediately thought herbs. Herbs and citrus are such a natural pairing. At the market I picked up some mint, lemon thyme, and rosemary, but eventually settled on Thai basil. If you’ve never tried Thai basil, you’re missing out. It has a lovely hint of licorice and striking purple stems and flowers. The other real star of this drink is the sherry. Manzanilla sherry is delicate and dry, but also offers a saltiness that perfectly ties together all the intricate flavors in the cocktail. I’m so happy with the result – a truly beautiful cocktail, both inside and out. I hope you enjoy drinking it as much as I did creating it.
Buddha's Hand and Thai Basil Cocktail
Servings: makes 1 cocktail
INGREDIENTS
Cocktail:
- 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)
INSTRUCTIONS
Buddha’s hand cordial:
- Soak the Buddha’s hand zest in the simple syrup for 10 minutes.
- Strain through a fine mesh strainer to remove the zest. Set aside.
Candied lemon peel:
- Use a vegetable peeler to cut strips of lemon peel from top to bottom. Try to remove as little of the white pith as possible.
- Cut the peel into narrower strips, approximately 1/4-inch wide.
- 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.
Cocktail:
- Pick 5 large Thai basil leaves. Set aside 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, feel free to use a barspoon to spread the strips throughout the glass.
- Garnish with a Thai basil flower and serve.
(images by HonestlyYUM)