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

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


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


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.

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