Popeye Recipe

Cocktail

1. 1

   Prepare spinach juice

   Wash a small handful (about 1 ounce) of fresh baby spinach well. Put the spinach into a blender with 1–2 tablespoons (15–30 ml) of water and blitz until smooth. Strain through a fine-mesh sieve or cheesecloth pressing firmly to extract about 0.75–1 ounce of bright green spinach juice. Discard pulp. Measure 0.5 oz of the strained juice for the cocktail.

2. 2

   Dry shake (if using egg white)

   In a cocktail shaker add 0.5 oz egg white, 2 oz gin, 0.5 oz spinach juice, 0.75 oz fresh lemon juice, 0.5 oz simple syrup, 0.25 oz Green Chartreuse and 0.25 oz dry vermouth. Without ice, close the shaker and shake vigorously for 15 seconds to emulsify and develop a silky foam.

3. 3

   Wet shake

   Open the shaker, add a generous scoop of ice (about 1 cup) and shake again vigorously for 12–15 seconds until the shaker is very cold to the touch and well-chilled.

4. 4

   Strain and serve

   Double-strain the cocktail into a chilled coupe or Nick & Nora glass to remove ice shards and any remaining spinach solids. If you didn't use an egg white, simply shake with ice and strain.

5. 5

   Garnish

   Express a lemon twist over the surface and discard or drop it into the drink, or float a fresh baby spinach leaf on top for a playful visual nod to the Popeye name. Serve immediately.