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
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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.

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