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)
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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