Last week, Josh Goldman–friend, sommelier and apparently bartender–started shaking things up at George Abou-Daoud’s District bar, and I mean literally. As the Daily Dish noted, Goldman, who was last at The Dining Room at the Langham hotel with Michael Voltaggio, started picking up a few “guest bartender” shifts at the Hollywood restaurant.

And he’s really only there to make cocktails, things like the Twofer, which starts off as a cucumber martini but ends as a gin and tonic, thanks to the spherified tonic water that sits in the bottom of the glass. And the Basque Sangria (pictured), which isn’t really sangria at all, but rather the perfect sweet-tart blend of Floc de Gascogne (a fortified wine) and fresh citrus. That fruit on top? It’s freeze-dried, so you can eat it crunchy, or let it rehydrate. It’s one of the most refreshing concoctions I’ve had all summer.