Name: Popeye Sour
Total time: 4 min
Cuisine: Cocktail
Ingredients: 8 fresh Spinach leaves; 50 ml Cachaça; 7.5 ml Mezcal; 10 ml Ginger liqueur; 20 ml Lime juice; 10 ml Orgeat syrup; 7.5 ml Egg white (pasteurised)

Popeye Sour
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Serve in a Coupe glass

Ingredients:
8 fresh	Spinach leaves
1 ²⁄₃ oz	Cachaça
¹⁄₄ oz	Del Maguey Vida Clásico Mezcal
¹⁄₃ oz	Ginger liqueur
²⁄₃ oz	Lime juice (freshly squeezed)
¹⁄₃ oz	Monin Almond (Orgeat) Syrup
¹⁄₄ oz	Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer or Aquafaba or Egg white replacement (vegan)

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Coupe glass.
Prepare garnish of spinach leaf,
MUDDLE spinach in base of shaker.
Add other ingredients, SHAKE with ice and strain back into shaker.
DRY SHAKE (without ice) to emulsify.
FINE STRAIN into chilled glass.
Garnish with spinach leaf pegged to rim.

Allergens:

Recipe contains the following allergens:

Orgeat (almond) sugar syrup (2:1) - Nuts
Egg white (pasteurised) - Eggs

Cocktail of the day:

26th March 2025 is Spinach Day

Review:

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

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History:

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

Alcohol content:

1.3 standard drinks
17.75% alc./vol. (17.75° 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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