Popeye Sour

Popeye Sour image

Serve in

Coupe glass...
8 fresh Baby spinach leaves
1⅔ fl oz Capucana Cachaca
¼ fl oz Del Maguey VIDA mezcal
fl oz King's Ginger Liqueur
fl oz Freshly squeezed lime juice
fl oz Giffard Orgeat Syrup
¼ fl oz Pasteurised egg white
  • Display recipe in:

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.

Garnish:

Spinach leaf

Comment:

Spinach gives this cachaça-based cocktail a vibrant green colour while its flavour is influenced by lime, ginger and rich almond.

About:

Adapted from a drink created by Juanillo Falcon at Creps al Born, Barcelona, Spain.

Buy ingredients

Buy direct from The Whisky Exchange

£35.95
Makes this drink 14.00 times
This ingredient is not currently available for purchase through The Whisky Exchange
Almond (orgeat) syrup
This ingredient is not currently available for purchase through The Whisky Exchange
Egg white (pasteurised)

Approximately £0.00 per cocktail *

* price per cocktail is an estimate based on the cost of making one cocktail with the above selected ingredients.

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