We were thrilled to host The Whaling Club in February with House Spirits Distillery! Dan has been a longtime fan of their Aviation Gin, and we were excited when our friend, Brooke, approached us with the possibility of partnering for a very special Whaling Club event. We were also honoring the departure of our dear friends, Chef Frank Anderson and Chef Rebecca Ambrosi, who are moving to Maine. Frank has been a part of The Whaling Club almost since the beginning, serving up oysters, mussels, Cuban sandwiches, crostinis, and last month he and Rebecca pulled out all the stops with an epic raw bar. Oysters, mussels, Peruvian scallops, shrimp, uni shooters, and lobster tacos! Dan started the night off with a refreshing cocktail named the Prop Plane, featuring Aviation Gin, and pomelo (a pink citrus that is a sweeter grapefruit varietal). Dan followed that with a Pineapple Daiquiri #2 featuring House Spirits Rum. And we finished the night with the Hart of Portland, featuring Westward Whiskey, super bright blood oranges, and spicy ginger. Brooke was also tasting guests on a variety of House Spirits, including their coffee liqueur which seems to me like the perfect night cap. A very special thank you to Brooke and House Spirits Distillery, Chef Frank, Chef Rebecca, and all our guests who joined us! It was an unforgettable night!See more pictures on instagram: @thewhalingclub | @acozyboat| @b_arthur
Tag Archives: frank anderson
the whaling club, one year!
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 firstname.lastname@example.org to be added to our mailing and invite list.
the whaling club IV
This was possibly my favorite Whaling Club yet (although I’m sure I say that every time)! We had a really special mix of people who’ve joined us before (thank you!!), as well as new faces. Dan and I were talking about the night a few days later, and he said this thing that I’ve been thinking about ever since: he analyzes and rethinks the cocktail menu over and over, so that the people drinking the cocktails don’t have to. I thought that was such a perfect way of describing what we hope to create with The Whaling Club; an evening with cocktails that are simple, delicious, but executed as perfectly as possible. And, hey, I certainly don’t complain about being a taste tester along the way.There was a touch of romance in the air, and we tried to embrace a little bit of that in our photo booth, flowers, and cocktail selection. Sarah Mullin’s drawings for the menu were incredible and detailed as always, and my two best friends flew in Manhattan for the weekend and got to experience their very first Whaling Club.Next month is sure to be extra special (hint: oysters…Frank Anderson…), so if you’re not on our mailing list and would like to receive invites, comment below or send an email to email@example.com.