Veteran Portland bartender Alan Akwai first introduced Webster to this cocktail, made with two kinds of vermouth and two kinds of bitters. Webster's version uses Gordon's Gin, Hardy VS Cognac, Noilly Prat Extra Dry and Rouge Vermouth, Angostura bitters, and Regan's No. 6 Orange bitters.
Ornament and Crime ($9)
"The name of the cocktail is actually poking a bit of fun at myself," says Webster. "I am a chronic note-taker, and when I was rushing to get Expatriate open I came across an essay I wanted to read (called 'Ornament and Crime') and wrote it down. When coming up with the name for the drink, I realized it would be a long time until I had the time to peruse obscure essays. Leisure is dead... in a good and happy way." The cocktail is a blend of Old Ezra 7 Year Old Bourbon, herbal Becherovka, lemon juice, palm sugar simple syrup, and Angostura bitters. Webster says he chose the palm sugar for its "fruity, funky depth."
This drink started as the Guillotine, which Kyle created for St. Jack, where he worked previously. The drink evolved when Webster asked Pomeroy to help him craft a less-sweet grenadine, which she flavored with a mix of vanilla beans and lime zest. Here, the housemade grenadine is mixed Appleton V/X Rum, Pierre Ferrand Dry Curacao, lemon juice, and Kubler absinthe.
Pegu Club ($10)
This drink, which first appeared in Harry McElhone's Barflies and Cocktails became most well-known as the signature cocktail at the Pegu Club in Burma. Webster swaps out the traditional orange liqueur for Mandarine Napoléon, mixed with Tanqueray Gin, fresh lime, and orange bitters.
For his rendition of the classic stirred cocktail, Webster uses Aviation Gin, Green Chartreuse, Carpano Antica, and Regan's No. 6 Orange Bitters.