Behind the Bar Q&A: These are 5 Mississippi Coast bartenders you should know
AI-generated summary reviewed by our newsroom.
- Mississippi bartenders showcase creativity, flair and unexpected backstories.
- Standout cocktails reflect regional identity with rum, gin and local spirits.
- Service challenges include unclear drink requests and customer disrespect.
From historic music joints to intimate coastal watering holes, the Mississippi Gulf Coast offers a bar for every kind of thirsty patron. Whether you’re unwinding after a beachside sunset or cooling off from a casino win, there’s a bartender ready to pour just what you need.
As summer temperatures rise and some barstools remain empty, local spots are calling on hometown patrons to sip, support and stay awhile. Meet five Gulf Coast bartenders who are shaking things up and serving unforgettable cocktails, one pour at a time.
Mermaid Dive Bar: Jennifer Quach
709 Howard Ave., Biloxi, MS 39501
Jennifer Quach alternates between a cheerleading uniform and a mermaid tail. While earning her master’s degree at the University of Southern Mississippi, she also keeps the bar sailing smoothly—and her customers in good spirits.
Q: What drew you to the mermaid bar?
A: The energy here, and the creativity that I am allowed to express while I’m here.
Q: What’s your favorite part about working on the Coast?
A: We have really great locals that come in, but also tourists. So I get a really good mix of both worlds. I feel as if this is just a really great place to not only visit, but to live in. It’s super hospitable, but in a genuine way.
Q: If your style of bartending were a sea creature, what would it be?
A: Tamatoa, the crab from Moana.
Q: What’s a common misconception that people have about bartenders?
A: That bartenders don’t care about your safety. Not only do I have a moral obligation, but also there’s a legal obligation.
Q: What’s your specialty cocktail?
A: Mermaid water. It has Captain Morgan’s, blue curacao, Malibu and a bunch of juices.
Q: Do you have any crazy mermaid bar stories?
A: It was a random Thursday night, but it had such great vibes. Everyone was just dancing, and all of the sudden I saw a chair being pulled to the middle of the floor. A lady sat down on it, and then I saw a little person performing a strip tease, and she’s just picking him up. It was just the most beautiful scene. He even put on the mermaid tail and did the worm across the bar.
Q: What’s the wildest drink order you’ve ever heard?
A: A guest told me to microwave Fireball until it was boiling.
Q: What’s your favorite cocktail to make?
A: The lavender French gimlet. It has Hendrick’s Gin, St-Germain, lavender and lime.
Q: What’s your bartender pet peeve?
A: When people are being disrespectful. As a female bartender and with alcohol consumption, I don’t think there’s a prevalent line that some customers see whenever I’m just trying to help them and they are borderline harassing me.
Q: What are you drinking after a long shift?
A: A Watermelon Rum Drop. It’s RumHaven Coconut Rum, watermelon pucker, triple sec and sweet and sour mix.
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Sipps Bar: Kyle Simmons
2218 25th Ave., Gulfport, MS 39501
Born and raised on the Mississippi Gulf Coast, Sipps bartender Kyle Simmons is a local favorite, both for his personality and his signature cocktail, Kyle’s Sweet Seduction.
Spicy, sweet and refreshingly smooth—whether that describes the drink or the bartender depends on who you ask.
Q: How long have you worked at Sipps?
A: Eight years.
Q: What’s your bartender superpower?
A: I would have to say my smile, because I can deescalate many situations. I’m kind of catty behind the bar, and I’m able to get away with it.
Q: What do you like about bartending at Sipps?
A: I like to be involved with my community, and I like bartending because my day is never the same. Yes, I might do the same thing every day, but my day is never the same. I have different situations and I get to meet people from all walks of life.
Q: What’s your least favorite drink to make?
A: A Bloody Mary on a busy shift.
Q: What’s a drink that’s super underrated?
A: A tequila old fashioned.
Q: What locally made beer or liquor do you like to use?
A: Cathead Vodka, Fly Llama and Chandelier Beer.
Q: What’s your biggest pet peeve?
A: When there’s 10 to 15 people at the bar and someone just walks up and says, ‘surprise me.’ Give me some kind of hint. What kind of alcohol would you like? Do you like fruity? Do you like sweet?
Q: What advice would you give to a new bartender?
A: Just be teachable. We learn something new every single day. Don’t come in thinking that you’re already the best.
Q: What else do you want our readers to know?
A: I’m not just a bartender at Sipps, I own a mobile bartending company called Libation Station LLC.
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Ground Zero Blues Club & Restaurant: Tree Dumont and Taylor Laird
814 Howard Ave., Biloxi, MS 39530
If they’re not behind the bar, you’ll likely find Tree Dumont and Taylor Laird with a game controller in hand or sipping on an Angry Orchard. For over two years, the duo has kept drinks flowing and customers smiling at Ground Zero Blues Club & Restaurant in Biloxi.
Whether they’re jamming to Dylan Triplett or a Prince tribute band, these cocktail craftsmen know how to keep your glass full and your smile wide.
Q: What’s the best part about bartending here?
Laird: It’s hard to have a bad shift when there’s good live music every day, and all of your customers are in a good mood.
Q: What’s your favorite cocktail to make?
Laird: I take pride in making a good Old Fashioned.
Dumont: Espresso martini.
Q: What’s the craziest drink request you’ve ever had?
Laird: Somebody ordered a shot of Jägermeister, Rumple Minz and Fireball.
Dumont: Bailey’s Irish Cream, grenadine and milk.
Q: What’s your biggest pet peeve?
Laird: When a customer comes up and they’re like, ‘What’s good?’ Everything I make is good.
Dumont: When other bartenders make drinks and leave ingredients out all over the bar.
Q: If you had a bartender superpower, what would it be?
Laird: Volume. As humbly as I can say it, I think out of everybody that I’ve worked with, I’ve been the best at getting drinks out quickly.
Dumont: Craft cocktails.
Q: What cocktail do you wish people would order more?
Dumont: A Sazerac
Q: If the Gulf Coast was a cocktail, what would it be?
Laird: A Dark and Stormy.
Dumont: A spicy Bloody Mary with giant garnishes like cucumber, crab and bacon
Q: What’s one piece of bar wisdom that you’ll never forget?
Laird: Everybody’s waiting on you, but if you, so go at your own pace. That person who’s being rude at the end, they’ll just wait even longer than everybody else.
Dumont: The five P’s: precision, passion, presentation, personality and professionalism.
Q: If this bar were a person, how would you describe its personality?
Dumont: Morgan Freeman. He has so many different personalities, and every floor here is so different.
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Oak & Vine: Cassidy Sullivan
1011 Desoto St., Ocean Springs, MS 39564
Virginia native and Army veteran Cassidy Sullivan has found solace behind the bar at Oak & Vine, a cozy cocktail spot with small bites in the heart of Ocean Springs. Vibrant yet no-nonsense, Sullivan is a true craft cocktail artist—often knowing exactly what you want to sip before you do. One day, she hopes to open up a bar of her own.
Q: What do you like to do outside of work?
A: I’m a big reader. Right now, I’m reading Belladonna.
Q: What’s your most popular cocktail at Oak & Vine?
A: Probably the Old Fashioned or the Whiskey Sour.
Q: Does Oak & Vine have any signature cocktails?
A: We actually just made a salted caramel espresso martini with caramel bourbon.
Q: What’s the most unusual drink that you’ve served?
A: Absinthe shots.
Q: What’s a good drink for someone who’s tired of sipping on seltzers or beer?
A: Any kind of spritz.
Q: Do you have any favorite local beers or spirits?
A: I love Flying Llama. They have Sangria Super Fly on the menu and I would take the whole keg home if I could.
Q: What are you drinking after a long shift?
A: Basil and thyme syrup with gin and lemon juice over a big rock. I also love an 1800 Coconut margarita.
Q: What’s your biggest bartender pet peeve?
A: When other bartenders don’t clean up after themselves.
Q: What do you like about working on the Coast?
A: I love all the different types of people the Coast brings in, and I love the server community down here. I also like the heat.
Q: What cocktail can you make the fastest?
A: Probably a margarita.
This story was originally published June 28, 2025 at 5:00 AM.
