That is, unless its peel has been sufficiently candied. This exotic citrus fruit infused and adorned my pre-anniversary dinner libation at Lucques -- where the mixologists deliver drinks that transport you.
The seasonal cocktail named the "Three-Two-Three" is made of buddha's hand infused vodka and orange liqueur with jalapeño, ginger and tangerine. I was amazed by the gangly, grotesque looking fruit with a pugent lemony odor that could easily beat any lemon-scented chemical cleaner. There's mostly pith and little to no pulp rendering it inedible. But in a cocktail, it is Nirvana.