This month we celebrated our one year anniversary of The Whaling Club! I really can’t believe it’s been a full year since we started brainstorming this idea. Dan and I had been slowly piecing it together, and then our friends Sarah and Noah came over and we really hashed out the details–like the three drink progression, how we would invite people, and designing our logo and menu. Then several months in, Frank joined us with oysters and took the night to a whole new level. This month we went back to The Whaling Club in its most original form: three knockout cocktails. The menu has been different every month so far, but for our anniversary we brought back highlights from the year. The Mint Daiquiri is one of my favorite cocktails, and I love when people have it at The Whaling Club and it totally shatters their idea of what a daiquiri is. Dan loves ginger cocktails, the spicier the better, and the Presbyterian has that yummy kick. The Bowline is one of Dan’s original recipes. Like a good stirred drink, it’s one you slowly sip on to finish the night. A very special thank you to Sarah Mullin for her perfect illustrations, Frank for sharing his talent and passion with us, everyone who is has written us up and featured The Whaling Club online and in publications, and most importantly, all our guests who have made The Whaling Club what it is so far. We promise to keep the party going and always deliver simple cocktails executed with care! If you’d like to attend The Whaling Club, email email@example.com to be added to our mailing and invite list.
Thank you to all who joined us in May for The Whaling Club! Dan’s tequila cocktails were, once again, a total hit. The Cherry Caipirita was refreshing and beautiful. I loved photographing it on our porch as much as I loved drinking it. A classic La Paloma followed, and Dan revealed that rather than salt the rim, he took the advice of a well known bartender and threw a pinch of salt right in the drink. The final drink was the Rio Bravo which, as one of our guests wrote to us, was “a real eye-opener in terms of the range of such a spirit in more ‘classic’ cocktails that are typically associated with different liquors.” Special thanks to Free Range for helping us celebrate the beginning of summer at The Whaling Club!Follow us on instagram @thewhalingclub, and check out some recent features on InsideHook, Details Style Network, and Rundown LA!
Logo and artwork by Sarah Mullin for The Whaling Club.
As someone who often reminisces about being a kid and the ease of childhood, there are a few great things (besides discovering wine and coffee) about being an adult. One of those things is dinner parties. Especially when it’s a Decadent Dinner hosted by our friends Jay and Hannah in their gorgeous new home, and Hannah is killing it with dishes like scallop and foie gras carpaccio, bone marrow risotto, and crack pie. Yup, CRACK PIE. Did I mention one my favorite desserts of all time is Momofuku’s Crack Pie? Okay, now you know. I always accept payment in the form of crack pie. K, thanks, bye. Also, there are no pictures of the crack pie because I ate mine before I remembered to take a photo. The Whaling Club joined in the fun, and Dan put together a delicious bourbon and rum punch with a hand cut ice block to get the party started as guests arrived and sat down to dinner. It’s always a delight to be surrounded by new and old friends who appreciate cooking, food, and cocktails. You know you’ve really hit the jackpot when someone pulls out a bottle of Fernet Branca at the end. Props to Will for that one!Thank you so much to Jay and Hannah for having us! And now that summer has hit LA, I’m looking forward to BBQs, beach lounging, and shaken mint daquiris. What are you most looking forward to this summer?
Since April is the beginning of Spring, Dan chose cocktails that highlighted floral and fresh notes for The Whaling Club this month. The Croquet Cup was the perfect easy drinking cocktail to start the night with mint, cucumber, and Pimm’s No. 1. Plus, it’s gorgeous to look at. The Royal Daiquiri featured creme de violette, which is floral in taste and color. And the grapefruit and Peychaud’s bitters in an otherwise classic gin rickey added just the right about of bitterness and rounded out the drink. It was my favorite blush color and looked beautiful over Dan’s hand cut ice spears.Chef Frank Anderson killed it again by shucking oysters, and brought it to the next level with chilled mussels, aioli, and breadcrumbs. Addictive! I love how Frank prepped three mussels (and oysters) for us to cheers to before everyone arrived (he also saved me a few oysters for the end–what a guy). Such a fun a night! We loved having a bunch of new guests, and celebrating the simple but perfect things we love about The Whaling Club. How awesome is that whale? We found it at New Stone Age and knew we had it to have it for the bar! It lives on our mantel in between. And did you catch us on Eater LA? So cool! Special thanks to Kat Odell for that! To join our mailing list and receive invites for future events, email firstname.lastname@example.org.
(Menu logo and artwork by Sarah Mullin.)
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!