Recently on the radio, I listened to a program on the resurgence of the cocktail in American society. Perfect timing. Weary of the wrestling spectacle of politics and anticipating the green of spring, it brought to mind my own favorite cocktail to offset dreary—the Buddha’s Hand.
To make a Buddha’s hand you need to start with the citron called…the Buddha’s Hand (citrus medica var. sarcodactyllis). Related to the lemon, but much older, a Buddha’s Hand fruit contains no juice, only pulp. When its “fingers” are closed, it resembles the hand of Buddha in prayer. In China, its characters mean long life and happiness. But what you’re going to do with it is infuse it in good vodka for a month. So slice in up and stick it into the vodka. After a month, it’s ready. Smell it, and revel in the complex and generally uplifting aroma. Next get yourself a bottle of Green Chartreuse liqueur. Chartreuse is no ordinary liqueur. It is made by the monks of the Chartreuse Order in France–contemplative monks who spend their lives in silence (a documentary, “Into Great Silence” filmed in the monastery brings this home viscerally—there’s no speaking at all in the entire movie.) The green color of the liqueur comes exclusively from the one hundred and thirty plants and flowers that are infused to make the liqueur. Which one hundred and thirty, and in what proportion, is a nearly three hundred year old secret held and passed down to only two monks each generation.
To make this auspicious cocktail, take two ounces of your lovely Buddha’s Hand vodka and one-half ounce of Green Chartreuse. Add one-half ounce of freshly squeezed lemon juice and shake with ice. Strain into your very favorite glass. Garnish, if you wish, with a thin lemon slice.
Now, admire the green-lemon color and know that no dyes were used to achieve it. Take a sip and savor the complex herb and citron infusions, redolent of the the natural world, of silence, and of meditation.
And if this doesn’t help you through the testing times, nothing will.
What with the world going to hell in a hand basket, I thought maybe you’d like to read about something uplifting this week.
Two years ago, I took all my individual amaryllis bulbs (always save your amaryllis bulbs; they are very easy to grow to re-bloom) and planted them, with lots of space between them, in a big blue ceramic pot.
I let the bulbs grow their foliage in the pot all summer, in full sun and I watered and fed them occasionally. When the frost nipped, I cut all the foliage back to the bulbs. Said bulbs, I noticed, were making new little bulbs and now generally being obstreperous and crowding with each other. I hauled the pot into the cold area of the dining room where it sat in the dark, with no watering, for about six weeks. When I saw the bulbs beginning to grow on their own, I hauled the pot (I keep saying ‘hauled” because it is a heavy, large ceramic pot and I want you to appreciate my strength and effort) to the sunny windows of the living room and began to water. And now look. Each bulb has sent up one to two stalks and each stalk has six flowers. That’s a lot of blossoms, each six inches across, and more coming. It’s been blooming for three weeks now.
So. Save your holiday-impulse-buy amaryllis bulbs after they’ve had their flowering. Plant them all together in a big pot. In the summer, let the foliage grow like crazy. Keep the pot watered and feed it once a week with a balanced fertilizer. (I use, I’m afraid, the blue stuff. It just works better for flowering houseplants.) When the nights get nippy in the middle to end of October, cut all the foliage back (ALL of it) to the bulb. Don’t cut the bulb. Put the pot in dark-ish, cool-ish spot. Don’t water. After six weeks or so of this rest, the bulb will start sending up a green leaf or flower stalk. As soon as you see this, bring it out to the light and begin to water. Don’t feed, since the bulb supplies all the nutrients now for the flowers. And sit back and enjoy your own Amaryllis! Amaryllis! (While the rest of the world largely ignores the beauty that is theirs to create.)