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.
