Palm Reader from Yellowbelly - Imbibe Magazine Subscribe + Save

Palm Reader from Yellowbelly

What happens when the Old Fashioned meets the Ti’ Punch? A harmonious blend of spice, funk and sweetness.


  • 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


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.

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