The newest bar in SoMa, tucked away on 11th Street near DNA Lounge and Slim's, is Bar Agricole from cocktail wizard Thad Vogler (with a food menu by Brandon Jew, formerly of Magnolia). The bar takes its name from rhum agricole, the term for rum made from fermented sugar cane juice as opposed to fermented molasses (which is how most rums available in the U.S. are made). As Mr. Vogler tells us, "As it is made from the fresh plant it has much a much more vegetal aroma and flavor. You get a real sense of the cane itself instead the more vague, simply sweet connotations of molasses based rum. This makes agricole fun to mix with."

Ti Punch is short for Petit Punch, and it comes from the French colonial island of Martinique; it can also be written 'ti punch. As Thad further explains, "Martinique is one of several islands in the Caribbean that produce rhum agricole. It is notable, though, because it is the only one to have its own AOC. That means the French government has deemed it worth of it's own appellation which means it must adhere to a number of rules that govern the growing of the cane, the pressing of the cane, the fermentation of the cane juice, and the distillation."

Ti Punch

2 oz of white rhum agricole
a bar spoon of real cane syrup from Martinique
a quarter size piece of lime rind sliced from the side of a lime

Gently muddle the lime rind into the cane syrup. Add the rum. Add a large ice cube. Stir until pleasantly diluted.