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Todd Thrasher


Restaurant Eve
110 South Pitt Street
Alexandria, VA 22314
(703) 706-0450

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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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  •    Published: October 2006

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