Todd Thrasher
Restaurant Eve and The PX |
Washington DC
Never has the title bar chef been more appropriate as when
describing Todd Thrasher of The PX and Restaurant Eve.
Thrasher’s space at the speakeasy upstairs lounge The
PX isn’t your typical bar counter and Thrasher isn’t
your typical bartender. The kitchen and all its fruits, vegetables
and spices, is the ideal platform for Thrasher to elevate the cocktail
to new heights. The Virginia native is inspired by the seasonal
produces of the Eastern Seabord, changing the cocktail menu as often
as possible and balancing drinks with a fearless use of salt and
vinegars. Thrasher makes use of a wide range of equipment mastered
during his six and half years working with mentor Jose Andres, including
foamers and blenders. While his favorite drink to sip on is a classic
Captain Morgan and Coke, the whimsical, layered cocktails that Thrasher’s
composes range from retro favorites like Pick Your Onion Gibson
and the Bittersweet Gin Fizz that features Thrasher’s home-made
tonic water. Never one to rest in his comfort zone, Thrasher is
experimenting with cocktails that go beyond liquor, marrying liquor
and wine in drinks like The Pear Desire where pears are poached
in Sauternes before being transformed into a cocktail.
Eamonn's Cocktail
Chef Todd Thrasher of Restaurant Eve and The PX - Washington, D.C.
Adapted by StarChefs.com
Yield: 1 drink
Ingredients:
Yuzu Solution:
- 16 ounces yuzu juice
- 4 ounces simple syrup
Yuzu Air:
- 8 ounces Yuzu Solution
- 2 Tablespoons soy lecithin
To Assemble and Serve:
- 1 ½ ounces Powers Irish whiskey
- 1 ½ ounces Yuzu Solution
- Red lemonade, splash
Additional:
- Chilled Martini Glass
Method:
For the Yuzu Mixture:
Mix the yuzu juice and simple syrup. Chill.
For the Yuzu Air:
Combine the Yuzu Solution and soy lecithin in a shallow container.
Use an immersion blender to blend for 3 minutes, until a foam forms.
To Assemble and Serve:
Shake the whiskey and Yuzu Solution with ice. Add the red lemonade
and gently roll in the shaker. Strain the mixture into a chilled
martini glass and garnish with the yuzu air.
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