Popeye Sour
| 8 fresh | Spinach leaves |
| 1 2⁄3 fl oz | Cachaça (unaged) |
| 1⁄4 fl oz | Del Maguey Vida Clásico Mezcal |
| 1⁄3 fl oz | Ginger liqueur |
| 2⁄3 fl oz | Lime juice (freshly squeezed) |
| 1⁄3 fl oz | Monin Almond (Orgeat) Syrup |
| 1⁄4 fl oz | Egg white (pasteurised) or 3 dash Fee Brothers Fee Foam cocktail foamer |
How to make
Glassware
Serve in a Coupe glass
Prepare
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of spinach leaf,
Method
- MUDDLE spinach in base of shaker.
- Add other ingredients, SHAKE with ice and strain back into shaker.
- DRY SHAKE (without ice) to emulsify.
- FINE STRAIN into chilled glass.
Garnish
- Garnish with spinach leaf pegged to rim.
Health & Nutrition
Alcohol content:
- 1.4 standard drinks
- 17.96% alc./vol. (35.92° proof)
- 20.2 grams of pure alcohol
History
Adapted from a recipe created by Juanillo Falcon at Creps al Born in Barcelona, Spain.
Review
Spinach gives this cachaça-based cocktail a vibrant green colour while its flavour is influenced by lime, ginger and rich almond.
Cocktail of the day:
26th March 2026 is Spinach Day
Makes a minimum of 15 cocktails.
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