Garland Street is located just east of downtown L.A.’s core, in an area where gentrification has clearly arrived but has yet to relieve the place of all its detritus, its endearingly grimy quintessence. Listen closely after the sun’s gone down and you just might hear the plaintive rasp of Tom Waits serenading the cars whizzing by on the nearby 101. And that ragged old sot ambling along with his brown-bag bottle? Well, maybe he is the ghost of Charles Bukowski.

But you leave all that behind upon entering Blue Velvet, a sexy one-year-new lounge that boasts a delectably innovative cocktail list. Every Wednesday, owner Robert Hartstein and his mixologist/sommelier Matthew Lathan introduce an array of new cocktails made from fresh ingredients they choose themselves at the downtown farmer's market. Here’s a sampling of the bar's finest libations, but beware. Just because they use fancy, fresh ingredients doesn’t mean you won't wake up with a hangover.

Squash of Nog
Made from a puree of brown sugar syrup and Kabocha squash (think butternut squash, but sweeter) mixed with Meyer’s Rum, this sinfully rich aperitif—designed to expand the stomach before a big meal—is the libational equivalent of comfort food. Kabocha is available year round, but is at its flavorful best in the fall. It’s also rich in beta-carotene, a cancer-fighting agent. So not only will the Squash of Nog get you tipsy, it just might save your life.

Berry Lemonada
Lathan used to sling drinks at a country club in his native Atlanta. One day a member requested something lemonade-like with a kick to it, and this tall, cool number was born. The most popular item on the Blue Velvet cocktail menu, Berry Lemonada is made with Bacardi Limon, Chambord and muddled berries with mint. This one goes great with the view of the downtown skyline, which Blue Velvet patrons get when lounging by the pool outside.

Tea Standard
Fans of chamomile tea and lavender will relish this velvety smooth herbal delight, something Lathan created to help his customers mellow out after a hard day’s work. He bruises the Bombay Sapphire a bit, but rest assured that no spirits are otherwise harmed in the making of this drink. Enjoy it as an aperitif or a digestif.

Persimmonable
Made with Grey Goose Citron and cut persimmon—think a big, juicy grape with a slimy texture not unlike passionfruit— this palliative with the clever appellation is served on the rocks and rates as the most refreshing item on the menu.

A Date with Bourbon
Lathan’s refreshing new take on the classic old-fashioned is made with pureed dates, cinnamon and Maker’s Mark. He adds a fresh date to the martini glass, a flourish he refers to as “eye candy.” It tastes pretty sweet as well.

It’s Rosemary, Baby!
“I woke up one day thinking I wanted to do something with rosemary,” says Lathan, referring—we think—to the aromatic herb. Hartstein suggested pairing it with dried oranges and mandarin vodka and—voila!—an ideal companion for a fish dish was born.

Barbed Rhu-ade
As the name suggests—there’s a pattern here, you know—this cocktail contains rhubarb, an herb that many think is a fruit. That’s why we’re here, to set you straight. The citron vodka in the Rhu-ade, on the other hand, will set you wobbly.

Dan Dunn, the author of this article, celebrates the release of his book, “Nobody Likes a Quitter (and Other Reasons to Avoid Rehab),” Tuesday, Oct. 30, from 8 p.m. to 10 p.m. at Crustacean in Beverly Hills. Drinks are on the house, of course.

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