Palm Reader from Yellowbelly
Recipe: Tim Wiggins, Yellowbelly, St. Louis
Photo: Andrew Trinh Photography
What happens when the Old Fashioned meets the Ti’ Punch? A harmonious blend of spice, funk and sweetness.
Ingredients
- 1 oz. aged cachaça (Yellowbelly uses Avua Oak)
- 1 oz. aged cachaça (Yellowbelly uses Avua Amburana)
- ¼ oz. palm sugar syrup
- 4 dashes Angostura bitters
- Tools:mixing glass, barspoon, strainer
- Glass:rocks
- Garnish:orange peel
Preparation
Stir ingredients together in a mixing glass with ice to chill. Strain into a rocks glass over several large ice cubes and garnish.
Palm Sugar Syrup: Combine equal parts palm sugar and water (Yellowbelly suggests 16 oz.) and stir on low heat for 6-8 minutes (or until sugar dissolves). Store in the refrigerator for up to 7 days.