Serve in aCoupe glass
Float spinach leaf or peg to rim
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||Cachaça|
|1/4 fl oz||Del Maguey VIDA mezcal|
|1/3 fl oz||Barrow's Intense Ginger Liqueur|
|2/3 fl oz||Lime juice (freshly squeezed)|
|1/3 fl oz||Orgeat (almond) sugar syrup|
|1/4 fl oz||Pasteurised egg white (or aquafaba)|
Read about cocktail measures and measuring.
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.
One serving of Popeye Sour contains 198 calories.