Popeye Sour
Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.
- Method: shake
- Glass: Coupe glass
- Ice: Ice in the shaker
- Garnish: Spinach leaf
- ABV: 19%
Ingredients
- Spinach leaves — 8 fresh
- Novo Fogo Silver cachaça — 1⅔ oz (50 ml)
- Del Maguey VIDA mezcal — ¼ oz (7.5 ml)
- Ginger liqueur — ⅓ oz (10 ml)
- Lime juice (freshly squeezed) — ⅔ oz (20 ml)
- Giffard Orgeat Syrup — ⅓ oz (10 ml)
- Pasteurised egg white — ¼ oz (7.5 ml)
How to make it
- MUDDLE spinach in base of shaker.
- Add other ingredients, SHAKE with ice.
- Strain back into shaker.
- DRY SHAKE (without ice) and fine strain into chilled glass.
A cocktail with spinach and cachaça.
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