Naranja Claro ($11)
The flavors inherent to Espolón Blanco tequila inspired this drink, mixed with Combier (says Savarino: “the original triple sec”) and tied together with housemade white-pepper bitters. The partial rim is rooster salt, a World Spice product that is essentially sriracha in spice rub form: paprika, pepper, coriander, and lemon.
RTG Mojito ($10)
Savarino said she wanted to make the dishwashers’ lives easier by eliminating muddled mint (it gets stuck in drains) in this mojito, so for this cocktail the Westward team infuses El Dorado three-year rum with mint, then adds a fresh mint simple syrup, lime juice, and soda.
Picnic Basket ($11)
“We’ll keep it on as long as the watermelon stays good,” bar manager Lea Fronterhouse says of this seasonal cocktail. The fresh watermelon is infused into Monopolowa gin, joined by the Italian liqueur Strega and Westward's signature warm-spice bitters.
St. Charles ($9)
A gin and tonic variation dosed with fresh lime juice and “copious” amounts of Peychaud's bitters.
Housemade Aquavit ($9)
A drink designed to pair with salmon, this housemade aquavit starts with Sobieski Polish rye vodka (“great bite,” says Savarino), infused with dill and celery seeds, plus fresh dill and coriander.
Boat Bar Control Room
Can't have a bar shaped like a boat without a control room, can you? Complete with old-school Nintendo controller and mini-Tabasco bottle.
Bar Manager Lea Fronterhouse
Lea Fronterhouse comes to Westward from the Tom Douglas empire. She developed the bar menu together with HW bar consultant Maggie Savarino.