You’ve seen him. You know him. You love his drinks. Standing behind the bar in The Club with a knack for cocktails and a winning smile, mix master Thomas studied Hospitality Management in Orlando where his journey tending bar began. In short, he’s a people person. A Massachusetts native, he moved back to Boston to join the culinary renaissance in the city and, lucky for us, came to Legal Sea Foods. Clad in a fantastic vest and bow tie combo, Thomas discusses his flare for tending bar and the inspiration behind his cocktails.
- Do you consider yourself a mixologist?
Not on a molecular level. I’m more of a cocktail agent, if you will. We’ll work together to get you into that drink you’ve been dreaming about. - Where do you draw inspiration for new drinks?
Hmmm…People, food/drink books, and the weather. - How did you come to work with Legal?
I joined Legal for the halibut! Honestly, Legal is an extremely well-managed company with strong ties to the city of Boston, I guess that reeled me in. - What’s a major misconception about tending bar?
There are none. We’re all really smart, handsome and well-dressed. - What’s your “go-to” cocktail?
Oaxacan Old Fashioned with Reposado, Mezcal, Agave, Mole Bitters, and Orange Oil.
