General Manager, Sommelier & Liquid Savant
True to the slogan, “Virginia is for Lovers,” Todd Thrasher, a native Virginian, is a lover of many things—scuba diving, the island of Bonaire, playing golf and cooking. Most importantly, however, is his love for the creation of the perfect artisan cocktail and his knowledge of wine. Todd came to Restaurant Eve (110 S. Pitt Street, Alexandria, Virginia, 703.706.0450, www.restauranteve.com) with a distinguished vintage palate, a keen eye for the freshest ingredients and the flavors they impart and a deep love of the hospitality industry.
Never one to handle any task in the requisite manner, Todd has done everything from hone his skills as a scuba diving instructor to breathe fire a la Gene Simmons, to expertly sabering a bottle of champagne. But it’s his expert wine lists and trend setting cocktails for Restaurant Eve, The Majestic and PX that have earned him acclaim and garnered him highly coveted awards. “I strive to do things differently. I want our guests to remember what they drank just as much as what they ate - I want them to experience it the way I do,” Thrasher explains. His passion is evident from the wine pairings he creates to accompany the Restaurant Eve tasting menus to his highly coveted Edenesque Cocktails. Created with exceptional and unique ingredients, many of the cocktails are house-made. Where else could you find house made bitters in 14 varieties? Known as one of the best mixologists in the nation, many,
including Washington Post food critic Tom Sietsema, have applauded his specialty cocktails and creations:
“Sipping "Peaches and Herb" through a thin metal straw, I'm reminded that sommelier Todd Thrasher is also one of the best mixologists anywhere.”
Thrasher is also partner in Eamonn’s A Dublin Chipper, the speakeasy lounge upstairs, PX, and The Majestic, all located in Old Town Alexandria. At PX, named for VIP patrons of Eve, Thrasher executes “bar magic” to guests with whimsical cocktails. Retro favorite Las Ramblas is created with house made cola, house made sweet vermouth and Barbancourt rum and the Hollyhocktail features a blend of hibiscus, coconut water, Cruzan rum and Canton ginger cognac. At The Majestic, a historic local institution serving Virginian fare, he offers classic cocktails with a nod to their derivations, such as a Mint Julep, also known as the Kentucky Derby cocktail. Made with Jim Beam Bourbon, mint and sugar on crushed ice, many do not know that this classic
cocktail first appeared in print in 1803 described as a “dram of spirituous liquor that has mint in it, taken by Virginians in the morning.” Thrasher’s Classic Egg Creams also appear on the restaurant’s menu. At Restaurant Eve, highlights include the Gin and ‘Tonic’ prepared with house made tonic and Citadelle gin and The Black Bass, a surprising and delicious concoction of fennel liqueur, fennel syrup, roasted oranges and olives.
Thrasher’s cocktails are not only merely terrific libations, but they also carry a unique back-story. When Chef Cathal Armstrong was trying to quit smoking, Todd’s answer was to create The Smoker’s Delight for PX, which uses Old Virginia Tobacco and Virginia-made honey. This cocktail both celebrated the 400th anniversary of Jamestown and aided his friend in forgoing his pack a day habit. Thrasher recently created the Plight of the Honey Bee, an elixir of honey liqueur, honey vinegar, honey syrup, and Jim Beam that sports the insect’s stripes and is designed to focus attention on the disappearance of these enormously beneficial creatures. Another new addition is the I Cuddah Binnah Contendah, made with Barbancourt ‘8 Year’ Rum, Domaine de Canton,
pineapple and cilantro. This drink is a humorous nod to his disqualification at a recent Domaine de Canton Bartender Competition when one of his ice-cold cocktail vessels managed to shatter when hot liquid was unfortunately and accidentally poured into it.
What’s next for the multi-talented Thrasher? Coming in Spring 2011, the team behind Restaurant Eve will open Society Fair™, a European style butcher, bakery, wine and gourmet food shop. Thrasher, a partner in the project, will offer wine tastings and cocktails will take an ‘interactive’ approach with Private Bar Chef Classes. Also in Spring 2011, the Armstrongs and Thrasher plan to open Virtue Feed & Grain™ on the Old Town
waterfront where Thrasher will offer a list hand crafted on tap beers.
* * *
Awards & Accolades:
2008 James Beard Foundation Wine and Spirits Professional of the Year Nominee
Wine and Beverage Program of the Year at the 2007 Restaurant Association of Metropolitan Washington Awards
Food & Wine magazine’s Best New Wine List of 2005-“Most Influential Trendsetter”
StarChefs Rising Star Bar Chef of 2006,
Playboy Top 10 Nationwide Bartenders of 2007
UK Observer-“PX One of the Hottest Bars around the Globe”
GQ – Top 25 Cocktail Bars in America-Ranked # 8
Food & Wine Magazine’s cocktail books –
The Wall Street Journal
Events & Competitions
2010 42BELOW Cocktail WORLD Cup Winner
Tales of the Cocktail, New Orleans, LA
Domaine de Canton Bartender Competition, St. Maarten, VI
Chef de Cuisine
Jeremy Hoffman, Chef de Cuisine, grew up with food as a foundation. As a young man, Jeremy spent summers farming the half acre garden with his family at their home in Pennsylvania. His father, Terri Hoffman, was not only a mentor, but also his chef instructor in high school.