61 www.ReadMPM.com | www.MountPleasantMagazine.com | www.MountPleasantPodcast.com A lifelong passion for the equine lifestyle brought Andrew Davis from Connecticut to Johns Island to manage the barn where he boarded his horse. Looking for extra income to support his high-priced hobby, Davis landed in the food and beverage industry in 2018 when he was hired as a server and barback at the Darling Oyster Bar downtown. In 2019, Davis shifted to Basic Kitchen, where he worked on and off until early 2024 when Basic Kitchen’s sister restaurant Sullivan’s Fish Camp expressed the need for a bar manager. Davis said making a move into the new position seemed like a natural progression. “I was looking for a change. Working on the beach for a summer and getting to jump in the ocean before and after my shifts sounded super fun.” When asked what he enjoys most about his career in bartending, Davis said, “I’ve always been a creative person and this has become my medium since I don’t paint or sculpt anymore. Plus, I get to know people who live on the island, and I love seeing their familiar faces often.” He added that the most challenging aspect of the job is molding himself to the people he’s serving. “My job is to take care of people. And to make sure I give clients the experience they’re looking for, I’ve learned to read body language that lets me know whether someone wants to have a conversation or not.” Davis, who is also into astrology, loves making cocktails that vibe with the phases of the moon. During this summer’s Strawberry Moon, for example, Davis created a cocktail of the same name and he was excited to share the recipe with our readers: STRAWBERRY MOON • 2 oz white rum (Flor de Cana is a good option) • 1 oz of strawberry puree or syrup • .75 oz of lime juice • .75 oz of liquid Coco Lopez • .5 oz blood orange juice • Shake with crushed ice and serve with a strawberry Further, Davis said the perfect fall cocktail is a Negroni made with gin, Campari and sweet vermouth because it’s a deliciously warm, slow sipper. “I don’t drink cocktails often though because I work all day making them. My bar at home isn’t as exciting as you would expect.” Either drink pairs well with dishes from the full menu, which is available at the bar. Davis said his favorite starter is the tuna tartare, and for an entree he is a big fan of the classic fish and chips. Of the Fish Camp’s elegant yet low-key atmosphere, Davis added, “It’s really a special place. You can tell we have the best management, which means our employees are happy to be here and that 100% translates to the best experience possible for our guests. Plus, we do so much to give back to the community and I love talking about that.” BY SARAH ROSE Behind the Bar Sullivan’s Fish Camp: Classy, yet casual food & beverage To peruse the menu, visit sullivansfishcamp.com.
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