Raffle Baffle Recipe by Tobin Shea | The Silk Road Cocktail Collection

Follow Redbird Bar Director Tobin Shea’s simple instructions below for The Raffle Baffle, an off-dry martini combining all of the components of the famous Singapore Sling, minus the fresh juice, to create a balanced aromatic sipper. The Raffle Baffle 1 1/2 oz Sipsmith V.J.O.P. Gin 3/4 oz Plantation Pineapple Rum 1/2 oz Singapore cordial* 1 […]

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How to Make an Avocado Mousse Dessert

Our Pastry Chef, Kasra Ajdari, shares his recipe for a California Avocado Mousse with cucumber, lychee, watermelon, and gazpacho sorbet. Avocado Mousse Ingredients 2 ripe avocado 125 grams crème fraiche lime juice, to taste salt, to taste Preparation – Peel and pit avocado. – Place avocado in a blender with crème fraiche, and blend until smooth. – Season […]

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How to Make Pavlova, from Redbird’s Pastry Chef

Wondering how to make Pavlova? Named after the Russian ballerina Anna Pavlova, this summer dessert is composed of a meringue shell with a delicate and sweet filling and is usually topped with fresh fruit. The meringue can be made ahead of time, which means prep time on the day of an event is minimal. While […]

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The Design of Redbird, Robert Weimer Interviewed by Amy Knoll Fraser

The Design of Redbird, Robert Weimer, of Robert Weimer Design Interviewed by Amy Knoll Fraser, Owner/Operator of Redbird.  AKF: Robert, you and I have worked together for over a decade. You were working for Michael Berman when he designed our first restaurant Grace, which opened in early 2003. You were an integral part in the design […]

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