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 email@example.com to join our invite list.
Menu & Logo Illustration by the lovely Sarah Mullin.
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.
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 email@example.com.