Popeye Sour

Difford's Guide
User Rating (4 ratings)

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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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.

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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
Buy direct from
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