1 ½ oz. Buddha’s-hand-infused vodka*
¾ oz. Cointreau
¾ oz. Lemon juice
½ oz. Simple syrup

Shake all ingredients over ice and strain into a coupe. Garnish with lemon peel.  

*For Buddha’s-hand-infused vodka
1 lb. Buddha’s hand finely sliced with a mandolin (2mm)
2 L 100-proof Vodka

Steep the Buddha’s hand in the vodka for 48 hours, making sure it is all completely submerged for full extraction. Strain and bottle.

Amy Wong, lead bartender at King Tide Fish & Shell in Portland, OR, created this recipe.