Sip, swallow and swoon. Acabar's new summer cocktail menu is LEGIT.

Hollywood's Acabar might just be the hot new Mediterranean mecca for L.A.'s best cocktails. The new team-up with renowned mixologists Julian Cox and Josh Goldman (Soigné Group) has re-invigorated their drink menu with some new and old twists. Inspired by Charles Baker's 1946 publication of The Gentleman's Companion: Being an Exotic Drinking Book or Around the World with Jigger, Beaker and Flask, Cox and Goldman have compiled a cocktail line-up with fantastic flavors and old-world flare.

Stepping into Acabar is an optical adventure; the Moroccan, African and Mediterranean details are astounding and you can't help but just stare. The atmosphere is creative, spicy and seductive - and so are their new summer drinks. Just learning learning about craft cocktails? You can map out your drink tour on the cocktail menu with a flavor profile guide for your tastebuds: strong, fruity, floral, aromatic, bitter or citrusy. The Tequila Por Mi Amante is comprised of a house-made strawberry tequila they actually developed with the techniques of Charles Baker.

The showstopper drink for me was The Demerarra Rum Swizzle made with El Dorado 8 yr, Lemon Hart 151, lime, grapefruit, falernum and pomegranate. Buy your dinner date this drink and he or she will mostly want to kiss swizzle with you later. Two other standouts for me were the Pan American Clipper (bonded applejack brandy, lime, pomegranate, absinthe) and the above mentioned Tequila Por Mi Amante (strawberry tequila, Vermouth di Torino, lemon, acid phosphate). The Amante is a little strong up front, but the finish is spicy and tangy. If you are feeling adventurous, then you can always order the bartender's choice.

While I was sampling cocktails at Acabar, I was also able to indulge in some of Chef de cuisine Kevin Luzande's creative bites. I was most impressed with his Kanpachi, Ikura, mouse cucumber and plum vinaigrette served in a miso soup spoon. Oh, and I can't leave out the chicken fried sweet bread with a smoked oyster remolaude and pickled okra - a party in my mouth. Both were major F.I.O.s in my book, so I plan on heading back for their new $45 prix fixe menu soon.