Rip Current

Adapted by StarChefs.com
May 2022

INGREDIENTS:

Acidulated Green Apple Juice:
(Yield: 100 ounces)
3.6 grams citric acid
96 grams 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 ribbons

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 andServe:

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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