Gin! Oysters! Yum! Chef Frank Anderson joined us at The Whaling Club this month, shucking Buckley Bay oysters alongside Dan’s gin cocktails. We set Frank up in the kitchen with Dan, and guests could pass by and kick back an oyster while watching the two in action. They work together at Son of a Gun restaurant, Dan in the front of house and Frank running the back of house, so it was fun seeing them side by side doing their thing. It’s so interesting to observe how everyone eats their oysters! I love just mignonette on mine, Frank recommends lemon and little horseradish, and our friend Noah likes a little bit of everything. Our friend, Mesch, tried his very first oyster and loved it! How do you like yours?Dan’s drinks were spot on. The Southside Royale served in a coupe felt like a celebratory way to kick off the evening. The Nagami Swizzle was such a gorgeous looking drink with layers of color and the pop of kumquat on the top. But the White Negroni was definitely a (surprise) favorite of the night. If you’re not familiar with Suze, it’s a French, bitter apertif that’s a little bit sweet and herbal. Dan hand cut all the ice used for serving and shaking.As always, guests were given their own copy of the menu to take home, with Sarah Mullin’s perfect drawings and logo design. I wanted to reach through my computer and squeeze that oyster drawing it was so adorably accurate. Thank you to all our stylish and festive guests who joined us! If you’d like to be added to our mailing and invite list, comment below or shoot us an email at email@example.com.Special thanks to Pour Vous for the crushed ice!