2 oz Rye
1⁄4 oz Absinthe
1⁄2 oz Ginger syrup
1⁄2 oz Lemon juice
1 part Sugar (Sherbet powder for rim)
Instructions

Shake all ingredients over ice, double strain in sherbet powder rimmed tulip glass.

Notes

*Sherbet Powder: 1 tsp citric acid, 1 tsp baking soda, 1 tsp lemon powder, 1/3 cup icing sugar.

History

Sherbet Fountain is a fizzy, tart, and sweet powder my British mother let me eat when I was a kid that came with a stick of black licorice which was meant to be dipped into the powder and licked off. (Sort of a more sophisticated Fun Dip). This is my homage to that candy.

Cocktail summary
Is the
author's original creation
Curator
Not yet rated
Average
4 stars
(2 ratings)
YieldsDrink
Cocktail Book
Log in or sign up to start building your Cocktail Book.
Similar cocktails
  • Battering Ram — Bourbon, Oloroso sherry, Bitters, Lemon juice, Ginger syrup, Demerara syrup
  • Ginger Julep — Bourbon, Ginger liqueur, Lemon juice, Simple syrup, Mint
  • Cowgirl's Downfall — Bourbon, Apricot liqueur, Lemon juice, Ginger-Honey Syrup, Peach, Mint
  • Last Caress — Rye, Walnut Liqueur, Lemon juice, Ginger syrup, Maple syrup
  • Devilock — Rye, Walnut Liqueur, Lemon juice, Ginger syrup, Maple syrup
  • Crenshaw — Bourbon, Lemon juice, Ginger syrup, Peach preserves, Honey, Mint
  • Ginger Swizzle (The Dutch) — Bourbon, Herbal liqueur, Bitters, Ginger syrup, Lemon juice
  • Bear Trap — Rye, Jamaican rum, Lemon juice, Ginger-Honey Syrup
  • Kentucky Red Head — Bourbon, Ginger liqueur, Bitters, Lemon juice, Simple syrup
  • Winter Cobbler — Scotch, Palo Cortado Sherry, Bitters, Ginger-Honey Syrup, Lemon juice, Mint
Comments