How to Make The Buddha's Hand Cocktail

“The stylish façade, revolving door, sound of clinking glasses—even before you reach the dining room you feel a part of something special,” state Michelin inspectors of Daniel Boulud’s flagship two-Michelin-starred restaurant on Manhattan's Upper East Side. Indeed, the tucked-away grandiose bar offers a similar experience, with head bartender Marcie Andersen shaking up potent potables like the By The Way with Cimarron tequila, Ancho Reyes, tamarind, Aperol and lime, and the very popular White Cosmopolitan with Helix Vodka, St. Germain, white cranberry juice and lime. (Ask her how many White Cosmopolitans are whipped up per night and she’ll tell you: “A lot.”)

Also on offer is The Buddha’s Hand, which arrives via tableside cart. Named for the quirky citrus variety, the cocktail is inspired by the classic Corpse Reviver #2, substituting Cocchi Americano for Kina Lillet and a Meyer lemon and Buddha's hand shrub that marinates for three days for typical lemon juice. The end result: “A refreshing burst of acidity that's well-balanced with Chartreuse sweetness.”

Here’s how to make it at home.

The Buddha’s Hand Cocktail
Serves 1


1 ounce Monkey 47 Gin
1/2 ounce Cocchi Americano
1/4 ounce green Chartreuse
1/8 ounce Cynar
2 dashes orange bitters
1 ounce Meyer Lemon and Buddha's Hand Shrub (see recipe below) 
1 sprig tarragon, for garnish
1 slice Buddha's hand, for garnish


Pour the gin, Cocchi Americano, Chartreuse, Cynar and bitters into a shaker filled with ice; shake vigorously and strain into a coupe glass. Spray the glass with the Meyer Lemon and Buddha's Hand Shrub and garnish with Buddha's hand and tarragon on a toothpick.

Meyer Lemon and Buddha's Hand Shrub


2 Meyer lemon, peeled
2 Buddha's hand, peeled
8 ounces granulated sugar
1 1/2 cups Meyer lemon juice
1/2 cup Champagne vinegar


1. Place the peels and sugar in a container with a fitted lid, cover and let macerate overnight; strain and reserve.

2. Add 3/4 cup of Buddha's hand-Meyer lemon oleo saccharum to a container fitted with a lid; add the Meyer lemon juice and Champagne vinegar. Let rest for three days before using. 

Photos by Kathryn M. Sheldon.

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