Popeye Sour

Serve in a Coupe glass...
8	fresh	Baby spinach leaves
1⅔	fl oz	Capucana Cachaca
¼	fl oz	Del Maguey VIDA mezcal
⅓	fl oz	King's Ginger Liqueur
⅔	fl oz	Freshly squeezed lime juice
⅓	fl oz	Giffard Orgeat Syrup
¼	fl oz	Pasteurised egg white

Display recipe in:

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.

Garnish:

Spinach leaf

Comment:

Spinach gives this cachaça-based cocktail a vibrant green colour while its flavour is influenced by lime, ginger and rich almond.

About:

Adapted from a drink created by Juanillo Falcon at Creps al Born, Barcelona, Spain.

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Egg white (pasteurised)

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