"There's nobody else making a Presidente like our Presidente," Lane told us proudly, setting down this glass of vibrantly-colored liquid. It contains Demerara rum, white vermouth, grenadine, and orange bitters. But Lane attributes the drink's magic to the curacao that Bar Agricole gets from Marian Farms, which he says doesn't skew excessively sweet like some versions of this liqueur. All told, he calls their Presidente "the ideal aperitif. It has a brightness that's perfect for pre-dinner."
Rye Gin Old Fashioned ($10)
Lane likes this cocktail because it uses the unique rye gin made by local St. George distillery. Bar Agricole adds housemade bitters, and then uses gum syrup in place of simple syrup to give the drink what Lane calls a "velvety viscosity." Indeed, each sip seemed to momentarily coat our mouths with smooth, citrusy flavors.
Though the Sleepyhead isn't on Bar Agricole's current menu, Lane chose to mix one for us anyway. "I like how layered it ends up being," he told us. He calls it the loosest interpretation of a classic they serve at the restaurant. Bar Agricole's Sleepyhead is made with brandy, lime juice, mint, and simple syrup, but rather than ginger beer or ginger ale, they use a house-made ginger solution and a bit of champagne which gives the drink a smooth effervescence.
Tequila Crusta ($10)
Bar Agricole's Tequila Crusta features Herencia, a single-grower highlands tequila. Lane took a moment to pour us a bit of this spirit alongside a lowlands tequila so we could taste the difference. "It's floral and high-toned, with a minerality. It's what I imagine cactus flowers smelling like," he told us. This drink also includes lemon, maraschino, and aromatic bitters, served in a glass that has been coated with caster sugar. "We want to accentuate the aromatic qualities in the tequila," Lane said. Even those of us with flinch-inducing memories of bad tequila benders can approach this drink with gusto.