How to make:
MUDDLE spinach in base of shaker. Add other ingredients, SHAKE with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass.
Spinach gives this cachaça-based cocktail a vibrant green colour while its flavour is influenced by lime, ginger and rich almond.
Adapted from a drink created by Juanillo Falcon at Creps al Born, Barcelona, Spain.
There are approximately 198 calories in one serving of Popeye Sour.