Destination: Cocktail

Thanksgiving is about going overboard when it comes to eating and drinking. So why not get into the spirit of the holiday by slaving over an incredibly complicated beverage? We have just the thing: the Pinzimonio served at Drago Centro, which is a cocktail interpretation of a classic northern Italian vegetable appetizer plate. Because drinking your veggies is just the thing this year. Especially if they have alcohol in them.

Pinzimonio cocktail by Jaymee Mandeville

1.5 ounces Poli grappa

.75 ounces tomato juice

.75 ounces orange juice

Splash lemon juice

Splash simple syrup

Combine ingredients in a tin, shake, strain and top with olive oil foam, cracked pepper and a sprig of microgreens (greens cut while still sprouts) in a single old-fashioned glass. Next, make the elixir, and serve both together on a tray with assorted salts, capers and seasonal vegetables.

Elixir

.5 ounces Hangar Straight vodka

cucumber

basil

microgreens

Muddle the cucumber, basil and microgreens, add the vodka, shake and fine-strain into a mini shot glass with a truffle powder rim.

Drago Centro, 525 S. Flower St., L.A. (213) 228-8998; https://www.dragocentro.com

— Jessica Gelt