Tip the lime juice, apple juice, coriander and spinach into a high-powered blender and blitz until smooth. Add the ice and pulse a few times to cool it down slightly.

Strain the mixture through a fine mesh sieve to remove the ice and any pulp. Return the mixture to the blender, add the pisco and egg white, and pulse a few more times until the cocktail is foamy.

Divide the drink between two cocktail glasses and garnish with a few coriander sprigs and edible flowers, if using.