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Virtual Happy Hour: Celery Cocktail At Republique
Photo by Krista Simmons/LAist
You've made it through Monday, and darn it, you deserve a drink. Just because we're giving souls, we're going to share one of our favorite sips as of late. It's simply called Celery, and it's being served at Walter Manzke's new restaurant Republique on Miracle Mile.
It has the hallmarks of a few of our favorite drinks -- the tartness and acidity of a margarita, and the heat and celery salted rim of a bloody mary. It straddles the line of sweet and savory, and packs some serious heat. (Sriracha lovers, this one's for you.) Plus, it's a bright green color, meaning you can totally justify it as your green juice for the day.
To make the crucial element of the drink, the staff at Republique juices 1 bunch of celery to 6 serrano peppers, meaning they get a seriously kicking liquid to start with. That's then mixed with pineapple juice, fresh lime juice, cane simple syrup, and Chinaco tequila. It's served on the rocks -- or one giant rock, rather -- with a ground celery seed and sea salt rim.
The stunning space at Republique (Photo by Krista Simmons/LAist)
The cocktail was created by Erik Lund, who worked with Julian Cox over at Rivera and how oversees the program at the La Brea Avenue restaurant.
It's perfect for sipping any day of the week, really, but that spice will certainly wake you up if you've got a case of the Mondays. And relaxing in Republique's gorgeous space, which was formerly the home to Campanile restaurant, doesn't make for a bad way to start off the week, either.
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You come to LAist because you want independent reporting and trustworthy local information. Our nonprofit newsroom doesn’t answer to shareholders looking to turn a profit. Instead, we answer to you and our communities. We are free to follow facts wherever they lead and to hold power to account without fear or favor. Our only loyalty is to our readers and listeners and our mission: to inform, engage, and strengthen Southern California’s communities.
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