This audaciously named cocktail transforms childhood lemon sherbet sweets into an intensely citrusy adult beverage that's equal parts nostalgic and sophisticated, with a rim that literally fizzes on your tongue. Kristyn, my dear English friend who definitely doesn't have a problem invented this.
Recipe Details
Ingredients
- 100g bag lemon sherbet sweets (hard candies)
- 500ml premium vodka
- 120ml sherbet-infused vodka (prepared above)
- 90ml limoncello liqueur
- 60ml Apple Sourz schnapps
- 30ml dry vermouth
- as needed ice cubes
- 15ml fresh lemon juice for rimming
- 30ml reserved sherbet powder for rimming
- 120ml sparkling lemonade (for Sparkling Git variation)
- 1 piece lemon twist for garnish
Instructions
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To prepare sherbet vodka: Place 100g bag lemon sherbet sweets (hard candies) in a sealed plastic bag and crush with a rolling pin until reduced to fine powder. Reserve 30ml (2 tbsp) for rimming glasses.
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Add remaining sherbet powder to 500ml premium vodka in a large jar or bottle. The sherbet should comprise about 20-25% of the total volume. Shake vigorously for 2-3 minutes until completely dissolved.
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Let the sherbet vodka infuse for at least 2 hours, shaking occasionally. Strain through a fine-mesh sieve if any undissolved particles remain.
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To make The Fizzy Bastard: Add 120ml sherbet-infused vodka (prepared above), 90ml limoncello liqueur, 60ml Apple Sourz schnapps, and 30ml dry vermouth to a cocktail shaker filled with as needed ice cubes.
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Shake vigorously for 15-20 seconds until well chilled and combined.
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Prepare the glass by running 15ml fresh lemon juice for rimming around the rim, then dipping into 30ml reserved sherbet powder for rimming to create a fizzy rim.
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Pour the cocktail into the prepared glass without straining, allowing some ice to tumble in for extra chill.
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Garnish with a 1 piece lemon twist for garnish and serve immediately.
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For the Sparkling Git variation: Prepare as above, then top with 120ml sparkling lemonade (for Sparkling Git variation) and stir gently.
Tips
Sherbet Selection: Use proper lemon sherbet sweets (the fizzy, powdery kind), not lemon drops or hard candies. British brands like Barratt or Swizzels work perfectly.
Crushing Technique: Place sweets in a sturdy bag and crush with a rolling pin or meat mallet. Aim for fine powder but don't worry about making it completely uniform.
Infusion Time: The sherbet dissolves quickly in vodka, but letting it sit longer develops more intense flavor. It can be made days ahead and stored in the freezer.
Serving Temperature: Keep everything ice-cold. Chill the glass in the freezer for 15 minutes before serving for best results.
Rim Preparation: The sherbet rim is what makes this drink special - it should fizz and pop on your tongue. Apply it just before serving to maintain the effect.
Alcohol Strength: This is a strong cocktail with multiple spirits. Consider making smaller portions or adding more mixer for a lighter version.
Storage: The sherbet vodka keeps indefinitely in the freezer and actually improves with time as flavors meld.
Party Scaling: For parties, make a large batch of the base mixture and rim multiple glasses ahead of time. Just add ice and serve.
Flavor Balance: The drink should be intensely lemony with a sharp, sweet-sour balance. Adjust ratios to taste - more limoncello for sweetness, more vermouth for dryness.