Fox River

Sean Hoard, Teardrop Lounge | Portland, OR

Imagine a Manhattan—rich, dark and spicy—but with a layer of chocolate nudged in between the whiskey and the bitters. This is Sean Hoard’s Fox River, which takes an American classic and dresses it up in a fur stole of homemade crème de cacao and a dash of luxurious demerara syrup.


Serving: 1

  • 2 ounces bourbon or rye
  • 1/2 ounce crème de cacao, Teardrop's DIY recipe
  • 1/2 teaspoon rich demerara syrup(2:1, demerara sugar: water)
  • 2 dashes peach bitters

Garnish: lemon peel

  1. Add all ingredients to a mixing glass.
  2. Add ice and stir until chilled.
  3. Strain over a large rock into a rocks glass.
  4. Garnish with a lemon peel.