Mixologist Matthew Biancaniello pops up at Cliff’s Edge with alcoholic oysters

Alcoholic oysters and Surinam cherry cocktails will be showing up at Cliff’s Edge in Silver Lake when Matthew Biancaniello, the mixologist known for his experimental drinks, begins his weekly pop-up on the patio for the summer.

Biancaniello’s pop-up will take place starting next week, every Wednesday in June, July and August from 6 to 11 p.m. He’ll be behind the bar (located at the oyster station), where there are a handful of stools, plus a group of cocktail tables underneath the patio’s tree. Total capacity will be only about 18 people. No reservations, walk-in only.

Signature drinks will include ingredients grown by Biancaniello at either of the two gardens he maintains, picked by him while foraging with forager Pascal Baudar, or bought at the Wednesday morning Santa Monica Farmer’s Market. Biancaniello says he is especially excited about the Surinam cherries that are growing in his gardens.

So expect the drink menu to change depending on what he grows or forages. Included in his arsenal are mead cocktails, cactus-infused cachaca, sage hot chocolate and mugwort-infused gin.

Biancaniello says he also is creating his own “alcoholic bites,” including alcoholic oysters and dehydrated orange slices topped with Nocino mascarpone and herbs.

Cliff’s Edge, 3626 Sunset Blvd., Los Angeles, (323) 666-6116, www.cliffsedgecafe.com.