with extra berries for garnish
8 fresh Mint leaves, extra for garnish
1 T. Fresh lime juice
1 T. Simple syrup
2 T. Light rum
Handful ice cubes
1/2 C. Club soda
Lime wedges for garnish
Combine blueberries, mint leaves, lime juice, rum, and simple syrup in bottom of tall glass. Crush, or muddle, these ingredients together. Add handful of ice cubes, pour in club soda, and stir. Garnish as desired.
By: Jan Schnack
1 Buddha’s Hand Citron
750 ml vodka
Be sure to give the citron a good rinse, wiping away any grit between the fingers. Cut the fingers from the core of the hand and remove white pith (don’t get crazy because it’s not bitter like regular lemon pith). Slice each finger in half lengthwise and place in a large, airtight jar. Fill the jar with vodka, seal, and store in a cool, dark spot. Steeping time will depend on how big your citron is. The more sliced fingers in the jar, the shorter the infusion time. Average steeping time is 7 days. Shake the jar often and taste frequently. Strain the vodka into a clean jar or bottle through a fine mesh basket strainer lined with a layer of cheesecloth or coffee filter. Discard solids. Note: Be sure to strain out all of the solid materials from the vodka. Leftover particles will have an adverse effect on the taste. Store in the refrigerator for up to 2 to 3 months.
The infusion can be enjoyed on the rocks with a splash of soda water or mixed into a cocktail. Buddha
By: Susan Neuman
Lemon Drop Cocktail
2 oz. Buddha’s Hand Citron Infused Vodka 1 1/2 oz. Lemon Simple Syrup 1 oz. Lemon Juice
Add ingredients to a cocktail shaker with ice. Shake vigorously then strain into a chilled glass adorned with a sugared rim. Garnish with a thin slice of lemon or a lemon drop in the bottom of the cocktail glass.
Lemon Simple Syrup
2 cups white sugar 2 cups water Zest of 2 lemons
Add ingredients to a small saucepan. Warm over medium heat, stirring to dissolve the sugar. Bring to a boil, bubble for a minute then take off the heat. Strain into a clean bowl and let cool completely. Stir in 3/4 cup freshly squeezed lemon juice. Store in the refrigerator.
By: Susan Neuman