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
Garnish: orange peel
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.
Tim Wiggins, Yellowbelly, St. Louis
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