Bartender of the Month & Recipe

Jessie Davison, Bartender at the Crab Trap

Q: How and why did you get into bartending?

A: I started at The Crab Trap as a waitress, and I just really admired
bartending. I knew it was a position where I could get closer to people and
interact more, and mixology was always fascinating to me. It was a way to
be more creative.

Q: What’s the best part of the business?

A: Connecting with people. You can learn a lot from patrons, with their
experiences and just sharing stories. You never know what someone has
done or been through, where they have gone or traveled, until you get to
know them.

Q: Anything crazy happen at the bar?

A: There is the coleslaw incident. There were two men sitting at the bar. All
of a sudden, a man sitting at the tables takes coleslaw from another server’s
tray, comes up and dumps the coleslaw on the people’s heads. They had
never met before. Cops were called. It was crazy.

Q: What do you like about working at The Crab Trap?

A: Again, I want to say the patrons. I love our regulars. It’s just fun
getting to know them and have them feel more like family than patrons.
Depending on time of year, it’s a rotation of different faces. I have my
summer regulars and then I have my winter regulars.

Q: What are the most trendy drinks at the moment?

A: I definitely noticed a rise in Aperol Spritz. And now there’s the Hugo
Spritz, which is with St-Germain – a lot of people are ordering that.
Bourbon’s been on the rise. The Old Fashioned – that’s been really trendy
lately, too.

Interview by Kristen Dowd + Stef Godfrey. Photos by Stef Godfrey.