How to make: Buddha’s Hand Infused Rum

With the popularity of infused vodka, rum and tequila have both started following this trend. While you can buy a variety of flavors, it’s always fun to make your own infusions (like homemade spiced rum). So, that’s exactly what we are going to show you how to do with tutorial for Buddha’s hand infused rum.

buddha's hand infused rum

Buddha’s hand is also known as fingered citron. It’s a crazy looking fruit that has a sweet lemon aroma but contains no juice or pulp. Instead, it’s just peel and pith. It’s also very fragrant. After making this Buddha’s hand infused rum my house and hands smelled of the citron for hours. It’s available in select stores in late fall and early winter. I found mine at Whole Foods right next to the yuzu I bought for the yuzu ginger caipirinhas.

buddhas hand

I actually bought the Buddha’s hand on impulse as I do with most things at Whole Foods. After I got home I did some searching and found that it’s commonly used for making infused vodka and in baked goods. Since I didn’t feel like baking or infusing vodka, I instead grabbed a bottle of rum. I’m a rebel, I know.

buddha's hand rum

It’s pretty easy to make the Buddha’s hand infused rum. Like most infusions, you’ll need a Buddha’s hand, booze and a vessel for infusing. The most time consuming part is cutting the rinds away from the pith. But it’s worth the effort and once it’s done infusing you’ll be ready to enjoy it in cocktails – and enjoy you will.

how to make buddha's hand infused rum

How to make Buddha’s hand infused rum

Makes 750 ml

Ingredients:

  • 1 Buddha’s hand citron
  • 1 750 ml bottle of white rum, I used Koloa white rum but Bacardi would also work

Directions:

  1. Thoroughly wash the Buddha’s hand, scrubbing in between the fingers the best you can.
  2. Slice the fingers off and wash them again.
  3. Using a small knife, slice the yellow fragrant rind away from the pith. Discard the pith and place the rinds in a quart size mason jar.
  4. Fill the jar with the white rum, put the lid on and label with the date and contents.
  5. Allow the infusion to sit in a cool, dark place. Check the infusion every day until you are happy with the flavors. Mine took 3 days to infuse but I’ve read that other Buddha’s hand infusions took 7 to 30 days.
  6. Once the Buddha’s hand infused rum has the bright citron flavors, strain the infusion through a fine mesh strainer lined with cheesecloth. Store in a glass bottle or mason jar and enjoy with a little bit of simple syrup and soda water or in a cocktail. Also, come back in a few days and we’ll be sharing three Budhha’s hand infused rum cocktail recipes that you definitely don’t want to miss.

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Jessica Torres is the chief cocktail creator here at One Martini. Outside of the internet, she works at DEATH & TAXES (a bar) and midtown eats (a restaurant) in Reno, Nevada. When not working, Jessica can be found working out, spending time with her family or attempting to nap. Subscribe to our newsletter to get all of the latest cocktail creations delivered directly to your inbox.

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