Mezze, La Cienega’s new Mediterranean small-plates restaurant, is riding bar culture’s current savory cocktail wave with a pickle-perfect drink called Deli Juice created by sous chef/mixologist Jonathan Whitener. Like a glass full of garnishes, Deli Juice combines celery, dill, cucumber and mustard with pickle juice and meaty gin for a finger-licking intoxicant that will have you begging for homestyle chips on the side.
Deli Juice by Jonathan Whitener
1 slice smashed serrano pepper
4 slices of celery
2 dill leaves
5 slices of pickled cucumber
1/2 teaspoon whole grain mustard
1.75 ounces pickle juice
1.75 ounces gin
1/2 ounce fresh-squeezed lemon juice
1/3 ounce simple syrup
Splash of soda
Put all ingredients into a cocktail tin and shake aggressively five times; pour contents into a highball glass (do not strain); top with a splash of soda water and garnish with a pickle spear.
Mezze, 401 N. La Cienega Blvd., L.A. (310) 657-4103; https://www.mezzela.com.