Bloody mary as prepared by La Cigale in Delray Beach. Chris Salata/The Post

This week’s bar: La Cigale

The scene: Quiet and sophisticated. The bar at this contemporary-looking Delray Beach French/Mediterranean restaurant isn’t very large (just 14 seats), but it’s clearly a favorite destination for in-the-know locals who like a quality bite (the eatery is known for its excellent food) alongside quality cocktails.

Signature cocktail: The La Cigale Bloody Mary ($8) — a great version of this all-time favorite. It gets a zesty boost from fresh horseradish, but the spiciness is tempered by a degree of sweetness. Bar manager Debbie Reyes uses sweetened lime juice (Rose’s) instead of the usual tart lemon or lime juice.

Other noteworthy libations: There’s a good selection of specialty martinis — all offered in two sizes (4 ounces for $7 or 7 ounces for $12). We’re intrigued by the Promiscuous Pom-Pom (with pomegranate vodka and pomegranate liqueur) and Espresso Martini (made with espresso vodka and a fresh shot of espresso).

Bar bites: The restaurant’s full menu is available at the bar, though the best bets may be the lighter, more shareable dishes. Try the Taste of the Mediterranean antipasto platter ($20), a generous offering that features marinated artichokes, prosciutto di Parma, roasted red, yellow and green sweet peppers, house-made hummus, marinated feta cheese, stuffed grape leaves and Greek olives.

Music and more: No live entertainment, but there are two-for-one drink specials, plus complimentary hors d’oeuvres, during Happy Hour (5-7 p.m.).

Info: 253 S.E. Fifth Ave., Delray Beach; (561) 265-0600; lacigaledelray.com

T H E C O C K T A I L

La Cigale Bloody Mary

2.5 ounces Ketel One Citroen vodka

½ ounce Worcestershire sauce

¼ teaspoon celery salt

3 dashes Tabasco sauce

¼ teaspoon fresh horseradish

3 grinds fresh-ground black pepper

½ ounce Rose’s Lime Juice

6 ounces tomato juice

Combine all of the above with ice in a glass and stir well. Add a squeeze of fresh lemon. Garnish with olive, lime wedge and fresh celery stalk.