Eating at Redbird is a multisensory expertise like no different in Los Angeles. Chef Neal Fraser’s trendy American delicacies and Tobin Shea’s cocktail menu are as undeniably momentous because the dynamic house. Redbird nests inside a former cathedral rectory — one of many metropolis’s most historic architectural gems – with a set of indoor and outside eating choices for refined brunch, completely happy hour, and dinner.
When you possibly can’t be there in individual to savor the California Sea Bass with mussels in a tomato saffron broth, or Day Boat Scallops with Thumbelina carrots, you possibly can no less than dream of the expertise extra vividly with a drink specialty of the home…made in your individual residence.
Created by Shea, the Trinity No. 3 is a symphony of surprising components, every one including its personal distinctly culinary character. On the cocktail’s coronary heart is St. George Spirits’ Inexperienced Chile Vodka, uniquely distilled with crushed jalapenos then enriched with an infusion of 4 kinds of candy and spicy California-grown peppers. The Trinity No. 3 comprises a number of different kitchen-friendly botanicals with Kümmel (a candy German liqueur flavored with caraway seeds, cumin and fennel), Yellow Chartreuse (a vividly coloured French liqueur with natural taste and citrus, violet, and honey notes), dry Manzanilla sherry (offering a saline snap). The ultimate dashes of celery bitters go away little doubt that that is chef permitted for clever meals pairings.
THE TRINITY NO. 3
1 1/2 oz St. George Inexperienced Chile Vodka
1/2 oz Kümmel
3/4 oz Yellow Chartreuse
1/2 oz Manzanilla sherry
3 dashes celery bitters
Methodology: Mix all components in a mixing glass, stir till chilled, then pressure right into a cocktail glass. Garnish with a pickled cocktail onion.
