The Sherbet Fountain

Rye, Absinthe, ginger syrup, lemon, cranberry bitters, sherbet powder rim
2 oz Rye
14 oz Absinthe
12 oz Ginger syrup
12 oz Lemon juice
1 ds Cranberry bitters, Fee Brothers Cranberry
1 pt 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.
Similar cocktails
  • Ginger Julep — Bourbon, Ginger liqueur, Lemon juice, Simple syrup, Mint
  • Crenshaw — Bourbon, Lemon juice, Honey, Peach preserves, Ginger syrup, Mint
  • Ginger Swizzle (The Dutch) — Bourbon, Herbal liqueur, Bitters, Ginger syrup, Lemon juice
  • Kentucky Red Head — Bourbon, Ginger liqueur, Bitters, Lemon juice, Simple syrup
  • Yuzu Sour (Jacob Grier) — Bourbon, Bitters, Yuzu vinegar, Lemon juice, Simple syrup, Lemon peel
  • Country Doctor — Demerara Rum, Calvados, Bitters, Honey Ginger Syrup, Lemon juice
  • Gold Coast Punch — Gold rum, Lime juice, Pineapple juice, Simple syrup
  • Gun Club Shrub — Gold rum, Triple sec, Pineapple juice, White balsamic vinegar, Orange oleo-saccharum
  • Winter Cobbler — Scotch, Palo Cortado Sherry, Bitters, Honey Ginger Syrup, Lemon juice, Mint
  • Existential Threat — Rye, Vanilla liqueur, Bitters, Orange juice, Simple syrup