“That…is Mr. Thornton Mellon. The world’s oldest living freshman…
and the walking epitome of the decline in modern education.”
With every summer ending no matter how old I get I feel like a kid again. There’s a sense that I’m approaching another year, another step up, or maybe it’s because I feel as though I’m graduating to an unknown chapter with bright optimism. Either way, it feels like the start of something new. It’s an exciting time in the bar business as we welcome back regulars who have been gone for the summer, and eagerly anticipate new faces. We prepare ourselves for what’s to come – when our bars get busier with people drinking, snacking and bursting with singing enthusiasm and laughter.
Welcome to my favorite season in the bar industry.
September brings new challenges and opportunities, and teaches us new things. I look forward to making new friends at our bars and finding new stories to tell about old ones. There are new tastes in spirits (namely two forthcoming releases from Compass Box’s Great King St. Collection – The Glasgow Blend and The Lost Blend), wine and food, new cocktails (launching fall menus at both of our bars soon!), new ventures, and new goals to set for the upcoming months.
There’s an overwhelming feeling of wanting to be inside with dark wood and rich leather, with a tumbler of whiskey in hand and the candlelight dancing around. It is the inevitable transition to autumnal sensibilities. Just as the trees shed their leaves we prepare to do the opposite, pulling out light coats and sweaters from storage, as soon there will be a chill in the air. We anticipate the crunch under our feet as we walk to our favorite haunts with a feeling that something new and exciting is right around the corner…and when we enter, the barman says with a smile, “Welcome Back!”
If you can’t make it in to hunker down with us, ease into the new “school year” with a little something you can mix up at home. I’ve been tinkering with this cocktail recently while experimenting with AppleJack and think it’s perfect for this time of year.
Recipe by Kenneth McCoy, Chief Creative Officer of Public House Collective & co-proprietor of Ward III and The Rum House
1 ½ oz AppleJack
½ oz Allspice Dram
½ oz Lemon Juice
½ oz Honey
1 Bottle Dogfish Head ApriHop IPA
Combine all ingredients into a mixing glass, add ice and shake like the dickens. Strain over ice into a highball glass and top with Dogfish Head ApriHop IPA.