The Hillside Cocktail

1.5oz  Junipero Gin
.75oz  Amaro Nonino
.75oz  Dolin Dry Vermouth
2-3 dashes Elixir Vegetal de la Grande Chartreuse

Stir all ingredients with hand cracked ice.  Strain into chilled coupe and garnish with a lemon peel.

See how it’s done from the man himself!

Chris Bostick, General Manager, The Varnish

By Jessica Gelt
Los Angeles Times

Night-life baron Cedd Moses’ downtown bars are competing to see which one can deck itself out with the spookiest Halloween theme and costumes. Each bar also has created a special Halloween libation that will be sold Friday through Monday for $5. Participating bars include Casey’s, Seven Grand, Tony’s, Cole’s, Las Perlas, the Broadway Bar, the Golden Gopher and the Caña Rum Bar. The cocktails vary wildly, but they all come in punch form, the better for sharing with a party. Caña’s Fiending Frenzy Punch is particularly complex, with rich rum, bitters, hints of vanilla and spice, and fresh lime and grapefruit juice. Sip slow or else your actions will haunt you in the morning.

More info on 213′s Zombie Halloween parties

Fiending Frenzy Punch by Danielle Crouch

1 ounce Don Q Añejo rum
1/2 ounce Don Q Cristal
1/2 ounce old port
1 lime
1/2 ounce fresh grapefruit juice
1/2 ounce grenadine
1/4 ounce canela syrup
3 dashes Angostura Bitters

Combine the ingredients in a shaker with ice. Shake, strain into a punch glass and serve with grapefruit garnish.

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Caña Rum Bar, 714 W. Olympic Blvd., L.A. (213) 745-7090; http://www.213nightlife.com.

http://www.latimes.com/entertainment/news/la-et-night-cocktail28-20111028,0,5085402.story