Palm Reader from Yellowbelly

Name: Palm Reader from Yellowbelly
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

From Imbibe Magazine·View original →

rocks

Ingredients

1 ozaged cachaça (Yellowbelly uses Avua Oak)
1 ozaged cachaça (Yellowbelly uses Avua Amburana)
¼ oz. palm sugar syrup
4 dashesangostura bitters

Preparation

1.
Stir ingredients together in a mixing glass with ice to chill. Strain into a rocks glass over several large ice cubes and garnish.
2.
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.