Rip Current

ROKU Gin, Sipsmith Gin, Salted Apple, Falernum, Fennel, and Savory Seltzer

Bartender Kenneth Vanhooser of The Optimist | Nashville

Adapted by StarChefs | April 2022

INGREDIENTS:

Acidulated Green Apple Juice:
Yield: 100 ounces
3.6 grams citric acid
96 ounces green apple juice

To Assemble and Serve:
Yield: 1 cocktail
½ ounce falernum seasoned with pink Himalayan salt
½ ounce ROKU gin
½ ounce Sipsmith London dry gin
⅜ ounce Peninsula tonic concentrate
2 dashes absinthe
Seltzer or club soda
Celery ribbon

METHOD:

For the Acidulated Green Apple Juice:
In a nonreactive container, stir to combine citric acid with a small amount of hot water until citric acid dissolves. Add green apple juice and stir to combine. 

To Assemble and Serve:
In a highball glass, add ¾ ounce Acidulated Green Apple Juice, salted falernum, gin, tonic concentrate, and absinthe. Fill the glass with ice. Top with seltzer. Using a mixing spoon, lift ice to mix all liquids. Gently stir. Garnish with celery ribbon. 

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