Service Bar Chat with Anne Thompson

AntGor/Shutterstock

IMG_2096These days, you’ll most likely find Anne Thompson with a wine bottle in hand (she’s Fine Wine Sales at Violette Imports) but the beverage lady has lent her bartending talents to spots like Tapestry and Craigie on Main and used her wine-buying skills at places like Bergamot and BISq. Here, she talks the bar life, the classy folks who drink gin & tonics and why the word “mixologist” might not have been such a bad thing.

How did you get involved in restaurants and bartending?

It was a pretty organic process. I didn’t wake up and decide to make a career in the restaurant business.  I always had a restaurant job on the side, while in school or employed elsewhere during the day. After a while, I realized I was going into my night job with lots more enthusiasm and motivation than other ventures. It’s a perfect fit for my strengths and passions—the job is social, physical, competitive, and unpredictable. Bartending allowed me to be a little more creative.

What’s your favorite drink to make? Least favorite?

I love making a gin and tonic. Not because it’s simple, but it’s classic and classy, as are the people who drink them usually. I don’t dislike making any particular cocktail but it rubs me the wrong way a little when I have to pour Narragansett or PBR into a glass for a guest.

How do you feel about the ‘mixology’ movement?

I remember when the ‘mixology’ thing blew up. For all its pretension, I think the phrase unintentionally spurned a lot of creativity and pride in bartenders who were either raising the bar (forgive me) or those looking to get to the next level. I’d never actually use the term ‘mixologist,’ but I’m not going to besmirch a trend that drew attention to a lot of good work. The bartender culture in Boston is heavily geeky and creative but there’s also a strong sense of hospitality that separates us from that mixologist stereotype. I think influential restaurateurs like Jackson Cannon and Barbara Lynch have really helped set the tone and we are a city of very gracious barmen and women.

On your days off, what kind of places do you frequent? A lot of industry folk are happier with a Miller High Life and a Fernet than composed cocktails or craft beer. You?



I have High Life at the end of the day if I’m working. Never Fernet, unless someone buys it for me, but please don’t do that. Ever. On my days off I try to check out something delicious and inspiring. That doesn’t necessarily mean fancy food and drinks, but just something thoughtful or exciting. A typical night off starts with tracking down a bottle of wine I’ve never had before, and ends in a Mai Tai. (At least I think that’s the end.)

What do you always keep stocked at home? 

I almost always have Sierra Nevadas in my fridge. That’s hands down my favorite beer you can buy at a grocery store. Tequila and aguardiente are also constants on the liquor shelf.  For special occasions, I bring home nice wine or if it’s summer, fresh fruit to make cocktails with. I keep it pretty basic at home.

Are you excited about one spirit in particular?

I want to put tequila in everything. I love how versatile it is, you can mix it with savory ingredients, or bitter ones, or sweet ones. It can also really reflect the ingredients it’s made with and where it’s from which is unique for a spirit.  If there is an unsung hero of the liquor world, it would have to be Old Overholt Rye which packs quality way above its price point.

What’s something you wish the average guest knew about your job?

I think somehow people got the idea that if a cocktail’s listed on the menu, it’s somehow less cool and good. I hear so many guests asking the bartender to go off book because they want to be wowed. We actually work really hard on making our cocktail menu perfect. Take a look first!

You may also be interested in