Popeye Sour
3.9 13 ratings
Ingredients
8 fresh Spinach leaves
1 2/3 oz Cachaça (unaged)
1/4 oz Mezcal
1/3 oz Ginger liqueur
2/3 oz Lime juice
1/3 oz Orgeat syrup
1/4 oz Egg white (pasteurised)
How to make
Serve in a coupe glass
Prepare
- 1 Select and pre-chill a COUPE GLASS.
- 2 Prepare garnish of spinach leaf,
Method
- 3 MUDDLE spinach in base of shaker.
- 4 Add other ingredients, SHAKE with ice and strain back into shaker.
- 5 DRY SHAKE (without ice) to emulsify.
- 6 FINE STRAIN into chilled glass.
Garnish
- 7 Garnish with spinach leaf pegged to rim.
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18.0% alc./vol. · 1.4 standard drinks
History
Spinach provides vibrant green colour for this cachaça cocktail, influenced by lime, ginger, and almond.
Adapted from a recipe developed by Juanillo Falcon at Creps al Born in Barcelona, Spain.
Created by Juanillo Falcon