Just like the surge in popularity of farm-to-table dining in San Francisco, bartenders are beginning to follow their chef cohorts into the fields for the freshest fruits, veggies and herbs to add to their increasingly innovative and tasty barroom concoctions.

But the person who is taking this to the extreme is San Francisco's Thad Vogler, who just this summer opened the bar at Camino and the J Lounge at Jardiniere. His newest venture is Bar Agricole, which will sport a 500-square-foot biodynamic garden planted with citrus fruit trees and herbs like hyssop and savory. It means Vogler's cocktails will be completely artisanal, sustainable and, when possible, made with all biodynamic ingredients.

Read more about this San Francisco groundbreaker, and how this movement is already moving east to New York on Liquor.com.