Josh Goldman and Julian Cox, cocktail driven partners in Soigné Group, created a historic menu at Acabar, a modern update of Dar Maghreb. The space features shiny arch-framed doors, a fire pit near the entrance ringed with marble and rose petals, fashionable tile work, and a zinc bar that’s one of the moodiest places to drink in Hollywood.

Goldman and Cox divided drinkdom into historical eras like Archaic (1783-1830), Baroque (1830-1885), Classic (1885-1920), Post-Prohibition & Tiki (1933-1972) and Modern (1998-Present). Maybe I’m either an old soul, or have a liver that’s wise beyond its years, since an Archaic drink appealed to me: the Acabar Sazerac ($10). Until recently this drink, which Antoine Amadie Peychaud created in 1830 New Orleans, was available on tap at Acabar.

Now, bartenders make this twist on an American classic to order with cognac, rye, Peychaud’s bitters and an aromatic, licorice-tinged Absinthe rinse. During my visit, the bartender said, “You’re in luck,” referring to the Knob Creek that he chose for this cocktail from the well. The drink may not quite have been textbook. There was no ice or garnish in sight, but the Acabar Sazerac was still a damn good aperitif.