| 8 fresh | Spinach leaves |
| 1 2/3 fl oz | Cachaça |
| 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 | Giffard Orgeat Syrup |
| 1/4 fl oz | Egg white (pasteurised) or Aquafaba (chickpea water) or 3 dashes Fee Brothers Fee Foam cocktail foamer |
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.
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.
Alcohol content:
- 1.3 standard drinks
- 17.75% alc./vol. (35.5° proof)
- 18.6 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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