Popeye Sour

Serve in a Coupe glass

Ingredients:

[edit]

8 fresh	Spinach leaves
1 2⁄3 oz	Cachaça
1⁄4 oz	Del Maguey Vida Clásico Mezcal
1⁄3 oz	Ginger liqueur
2⁄3 oz	Lime juice (freshly squeezed)
1⁄3 oz	Monin Almond (Orgeat) Syrup
1⁄4 oz	Egg white (pasteurised) or Aquafaba (chickpea water) or 3 dashes Fee Brothers Fee Foam cocktail foamer

How to make:

1. Select and pre-chill a Coupe glass.
2. Prepare garnish of spinach leaf,
3. MUDDLE spinach in base of shaker.
4. Add other ingredients, SHAKE with ice and strain back into shaker.
5. DRY SHAKE (without ice) to emulsify.
6. FINE STRAIN into chilled glass.
7. Garnish with spinach leaf pegged to rim.

Allergens:

Recipe contains the following allergens:

• Orgeat (almond) sugar syrup (2:1) - Nuts
• Egg white (pasteurised) - Eggs

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Alcohol content:

• 1.3 standard drinks
• 17.75% alc./vol. (17.75° proof)
• 18.6 grams of pure alcohol

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.