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Cuddah Binnah Contendah

¾ oz. Domaine de Canton
¾ oz. Dark Rum
½ oz. Cilantro Water (below)
3 oz. Pineapple Juice

All ingredients shaken and strained into a hi-ball glass and topped with a float of Hibiscus bitters.

Cilantro Water
750 ml Domaine de Canton
375 ml Water
1 Pineapple - cored and chopped small
2 Serrano Chillies - chopped
1 Small Bunch of Cilantro

Put all of the above into a pot over medium-high heat. Let cook for about 45 minutes (or until pineapple looks translucent). Take off heat and let steep for 1 hour and then strain off through a chinois and push gently not to get any solids, but to get the flavor.

Todd Thrasher

General Manager, Partner, Sommelier, Bartender - Restaurant Eve, Alexandria, VA

True to the slogan, “Virginia is for Lovers,” native Virginian Todd Thrasher is a lover of many things—scuba diving, Bonaire, playing golf, cooking, wine, and most importantly, creating the perfect artisan cocktails.

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. Thrasher is also partner in Eamonn’s A Dublin Chipper, the speakeasy lounge upstairs, PX, and The Majestic, all located in Old Town Alexandria.

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