Name: Popeye Sour
Prep time: 2 min
Total time: 2 min
Yield: 1
Cuisine: Cocktail
Ingredients: 8 Spinach leaves; 50 ml Cachaça; 7.5 ml Mezcal; 10 ml Ginger liqueur; 20 ml Lime juice (freshly squeezed); 10 ml Orgeat (almond) syrup; 7.5 ml Pasteurised egg white (or aquafaba)

Serve in a

Coupe glass

Garnish:

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)
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Read about cocktail measures and measuring.

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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:

One serving of Popeye Sour contains 198 calories.

Alcohol content:

1.5 standard drinks
19.47% alc./vol. (38.94° proof)
20.4 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.