Garnish:
Spinach leaf
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.
| 8 fresh | Spinach leaves |
| 1 2/3 fl oz | Novo Fogo Silver cachaça |
| 1/4 fl oz | Del Maguey VIDA mezcal |
| 1/3 fl oz | Ginger liqueur |
| 2/3 fl oz | Lime juice (freshly squeezed) |
| 1/3 fl oz | Giffard Orgeat Syrup |
| 1/4 fl oz | Pasteurised egg white |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Review:
Spinach gives this cachaça-based cocktail a vibrant green colour while its flavour is influenced by lime, ginger and rich almond.
History:
Adapted from a drink created by Juanillo Falcon at Creps al Born, Barcelona, Spain.
Nutrition:
There are approximately 198 calories in one serving of Popeye Sour.
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