Set in the top floor of the tallest building in town is a Bakersfield institution, the Petroleum Club.
Well known as the local high class dining hotspot, their floor to ceiling windows afford you an uninterrupted view of the city as you’re treated to exquisite dining and some of the most unique original drinks in town. And all it takes is a trip to the 12th floor of the Stockdale Tower. Since it is an actual private club, make sure to bring a member with you—or snag a guest pass from a manager—and you’ll be all set to enjoy one of the city’s most unique venues.
With a brand new crafted cocktail menu inspired by B-town, we couldn’t think of a better place to feature. From the Stockdale Summer to Strawberry Sky, all of its offerings are made with a little bit of our home in mind, chief of which is the Bowen’s Breakfast. Front of House Manager Michael Robison described it as “a bourbon sour with a little bit of a twist—it has apricot preserves in it.” The whiskey “is very, very smokey which is kind of why we chose this one to go with this particular drink, so that the flavor would stand up to the marmalade. It’s a little bit sweet, but not too much,” Robison noted.
Another delightful thing about it? The aroma of the candied bacon meets you right as you take your first sip—giving this ethereal cocktail just that much more character. So resist the urge to eat the garnish all at once (we know you want to) or you might just miss out on one of the best things about this beverage. Of course, it wouldn’t be a complete breakfast without the egg (white)—which gives it a nice foamy richness. CHEERS!
- 2 oz. Bowen’s Whiskey
- 1/2 oz. lemon juice
- 1/2 oz. simple syrup
- 1 egg white
- 2 tsp. apricot preserves
- scoop of ice
- strip of candied bacon
- orange wheel
Combine first five ingredients; shake vigorously with ice until frothy. Pour into 10 oz. rocks glass and garnish with an orange wheel and strip of candied bacon.
The Petroleum Club
Year Established: 1952
Address: 5060 California Ave., 12th Floor
Happy Hour: Mon.-Fri., 3:30-5:30pm