The Hardy Boy

Seth Freidus, Alden & Harlow | Boston

“The first time I encountered crème de cacao, it was not being used properly,” says Seth Friedus. “It was seen in drinks with sweet on sweet on sweet on vodka.” Friedus prefers to see the liqueur instead balanced with bitter or herbal contrasts to complement its concentrated chocolate flavors. In The Hardy Boy, he uses cacao white as a modifier, combining it with rye, Suze and housemade wormwood and peppermint syrup.


Serving: 1

  • 1 1/2 ounces rye, preferably Old Overholt
  • 3/4 ounce Suze
  • 1/2 ounce wormwood and peppermint syrup (See Editor's Note)
  • 1/4 ounce crème de cacao, white

Garnish: orange peel

  1. Add all ingredients to a mixing glass with ice and stir.
  2. Strain into a chilled rocks glass with ice.
  3. Garnish with an orange peel.
Editor's Note

Wormwood and Peppermint Syrup:
1/4 cup dried wormwood
1/4 cup dried peppermint
1 quart hot water
1 quart white sugar
Combine water, wormwood and peppermint in a pot and bring to a simmer. Simmer for 5 minutes. Add sugar and stir until thoroughly dissolved. Allow to cool uncovered in the refrigerator. Once cooled, strain through a fine mesh strainer.