Recipes > St. Louis

Palm Reader from Yellowbelly

1 month ago   |   By

What happens when the Old Fashioned meets the Ti' Punch? A harmonious blend of spice, funk and sweetness.
1 oz. aged cachaça 1 oz. aged cachaça
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 and stir on low heat for 6-8 minutes. Store in the refrigerator for up to 7 days.
Tim Wiggins, Yellowbelly , St. Louis
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