Popeye Sour

Difford's Guide

Ingredients

Barware

Coupe
Measuring jigger
Muddler
Shaker
Strainer
Fine sieve

Nutrition

198 Calories

Bartender

Popeye Sour image

Serve in

Coupe

Garnish:

Spinach leaf

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 23 fl oz Novo Fogo Silver
14 fl oz Del Maguey VIDA mezcal
13 fl oz King's Ginger Liqueur
23 fl oz Freshly squeezed lime juice
13 fl oz Giffard Orgeat Syrup
14 fl oz Pasteurised egg white
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Comment:

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

Origin:

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

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