The Tasting Panel magazine

May 2012

Issue link: http://digital.copcomm.com/i/65124

Contents of this Issue

Navigation

Page 105 of 132

VIRTUE FEED & GRAIN/ SOCIETY FAIR A t PX, the sumptuous speakeasy in Old Town Alexandria, Todd Thrasher introduced the well-made cocktail to Washingtonians. Now, at two recently opened venues nearby, he finds synergy in grain and grape with innovative spins on beer- and wine-based drinks. American tavern Virtue Feed & Grain's menu of hop- tails aims to convert brew fans to cocktail aficionados. Most popular is "What I Drink"—dark rum brightened with lemon syrup, bitters and soda and topped with Amstel Light. For "Alexandria's Finest," Thrasher mixes gin and a lemon and tarragon gastrique with wheat white beer from local Port City Brewing Company, easily sippable with crubeens (Irish-style boiled pig's feet), roasted bone marrow or shaggers pie, the kitchen's take on shepherd's pie. Todd Thrasher heads up a dynamic cocktail program at Virtue Feed & Grain in Old Town Alexandria. Society Fair is part bakery, butcher, gourmet market, cheesemonger, coffee shop and spice bar. It also boasts a wine bar, where Thrasher grabs bottles from the cellar for "Tails from the Vine," a selection of artisanal wine- influenced libations. The savory "I Want to Eat an Onion Tart" blends Riesling, sweet onion, rum, vermouth and lemon bitters, topped with a bacon cracker. "A Pleasantly Bitter Beginning" uses Sauvignon Blanc, vodka, bay leaves, citrus vinegar, grapefruit juice and bitters. "Rather than using water as a base for cocktails, I decided to use wine since it already has flavor in it." Not known to chase after trends, Thrasher just does what feels right, which has worked at all of the venues where you can find him behind the stick. www.virtuefeedandgrain.com; www.societyfair.net may 2012 / the tasting panel / 105

Articles in this issue

Links on this page

Archives of this issue

view archives of The Tasting Panel magazine - May 2012