The November Whaling Club really felt like the official beginning of the holiday season! Dan’s drinks were seasonal and put everyone in the cozy, festive spirit. Starting the night off was the Maple Leaf, a rye cocktail topped with grated cinnamon and garnished with a fragrant cinnamon stick. Next up was the Cider Cup, a bourbon, apple, lemon, ginger cocktail served over a hand cut cube — definitely a highlight of the night; spicy and seasonal. And finally, the Thistle, sometimes referred to as The Thistle Cocktail, with equal parts Scotch and sweet vermouth for both Scotch lovers and Scotch newbies to enjoy. We loved hosting our new guests as well as welcoming back friends. Enjoying cocktails feels like such a holiday activity…so I guess we celebrate the holidays year ’round over here at The Whaling Club! Thank you to all who joined us this month. If you’d like to attend a future event, email firstname.lastname@example.org to join our invite list.
Menu & Logo Illustration by the lovely Sarah Mullin.
September may technically be the end of summer in other parts of the country, but it kinda feels like we’re still right in the middle of it here in Los Angeles! Dan’s cocktail menu featured seasonal ingredients, starting off with a simple and refreshing gin cocktail called the Pipe Dream with watermelon and mint. Next was the Sinker, which always tends to convert people who think they don’t like Scotch into loving Scotch. And lastly, the Grand Canal, a stirred drink with rye, cardamaro, cucumber, and an absinthe rinse. Cardamaro is an amaro flavored with cardoon, a thistle like plant in the same family as an artichoke. Chef Frank Anderson (and Rebecca Ambrosi!) joined us again and really pulled out all the stops. The beef tartare with quail egg was my favorite. Hello. Also, how pretty are those little quail egg shells? Next month will be our one year anniversary of The Whaling Club! We love hosting and sharing cocktails–it always feels celebratory! Dan and I were just talking about when we sent out the first invite–we were so worried no one would come! Thank you to all who have supported this adventure over the last year and attended TWC.
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.