Bar Agricole: A Team Blue Outing

Rum Drink No.1

Team Blue has had a pretty fantastic summer. Team Blue v1.3 went on an outing August 1st to a Giants baseball game. (I’m still hitting myself for forgetting my camera.) An adorable Shiba Inu puppy named Miruku joined our team – soon to be followed by an adorable Italian Greyhound named _____ this weekend! And a week ago, Team Blue v2.2 went to Bar Agricole to learn the history of rum and how to make some delicious cocktails. This blog post is about that particularly alcoholic outing.

We started our outing with a quick trip to Smitten… because honestly, what’s a better way to start an outing than with ice cream?

Tony, Glen, and Sara

Eglantine

Pete & Sabina (Sabina is an ex-Odopeep who we love dearly.)

After indulging in some sweets, we walked over to San Francisco’s Award-Winning LEED Gold Bar Agricole on 11th between Folsom and Harrison. We met our teacher/bartender Craig there and entered the wonderful world of rum – Bar Argicole’s specialty spirit.

Craig dropping some knowledge.

During the history lesson we sampled five different rums from different origins.

Sara did not enjoy this particular rum.

After sampling the spirit straight, Craig made three rum based drinks for us to share. They were all strong and delicious. (If I remembered what they were all called I would write their names here, but sadly I don’t. I do know that one was a rum gimlet and another is pictured at the beginning of this article.)

Rum History: Grog

The association of rum with the Royal Navy began in 1655, when the British fleet captured the island of Jamaica. With the availability of domestically produced rum, the British changed the daily ration of liquor given to seamen from French brandy to rum. While the ration was originally given neat, or mixed with lime juice, the practice of watering down the rum began around 1740. To help minimize the effect of the alcohol on his sailors, Admiral Edward Vernon had the rum ration watered producing a mixture that became known as grog. Many believe the term was coined in honor of the grogram cloak Admiral Vernon wore in rough weather.

For the last two drinks of the class Craig asked for volunteers to get behind the bar and make them. Pete and I happily obliged.

Shaken, not stirred.

Pete adding the finishing champagne touches to The Airmail.

When we finished with the last instructional drink it was time for the bar to open and for us to move to the outdoor patio. Craig made us all a final drink, our favorite of the day, The Airmail. Might be why it’s the only name I can remember… we also ended up making it again for a Beer 30 (see: Beer Float 30) for the studio to enjoy. The best way to me to describe the taste of the drink would be a mix between a Honey Bee and a French 75.

Drinking is always better outdoors.

Our fearless leader.

After Bar Agricole we went to the SOMA Street Food Park for dinner. It’s a new food truck spot under the freeway that reminds me a lot of the place Chris and I went with Laura and Sean to in Portland. There’s a bunch of food trucks and a cute ‘barn’ to eat in.

SOMA Street Food Park

Maya with noms.

We discovered the amazing Adam’s Grub Truck. Our overall favorite of their dishes, though… it might have been just because of the name, was Falcor. The names for all of their sandwiches/burgers were fantastic. There was even a Kraken! Alas – the Falcor was too tempting.

The Falcor: Panko-crusted fried chicken with pepper-jack cheese, hickory smoked bacon, and a jumbo fried egg topped with grubbin’ asian slaw on a toasted brioche bun.

Full of imaginary dragons, alcohol, and knowledge we parted ways. It was a great outing! Thank you so much Ali for coordinating everything and thanks again Craig for teaching us the ways of rum mixology. If you would like to see all of my photos from our outing, per usual – check out my flickr set.

Cheers!
Linzi

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