Christine Riddle started her profession within the meals and beverage business as a server on the age of sixteen.
Her transition to bartending occurred at 21.
“I liked that bartending allowed me to stay in a social FOH position whereas incorporating the hands-on creativity typical of the BOH.”
Riddle at present tends bar at Hau Tree, a resort bar in Hawaii identified for its beautiful ocean views. Riddle enjoys the working atmosphere and the inviting ambiance. We ask Christine extra about her journey behind the stick.
What impressed you to grow to be a bartender?
I started working in meals and beverage at sixteen as a server. After I turned 21, I transitioned to bartending. I liked that bartending allowed me to stay in a social FOH position whereas incorporating the hands-on creativity typical of the BOH.
The place do you have a tendency bar now? What makes it distinctive?
I at present work at Hau Tree, a resort bar in Hawaii with an unimaginable view of the ocean. The atmosphere, administration group, and employees have created a very inviting ambiance for the staff and visitor.
Who has been most influential in your growth as a bartender?
I’ve been lucky to work with a number of great bartenders which have formed my profession. Presently my supervisor, Jen Ackrill, is my sounding board. She is an business legend and I’m grateful to have her as a useful resource.
Do you’ve got any recommendation for novice/at dwelling bartenders?
At all times strive one thing new. You may solely be taught a lot from ingesting vodka soda.
What’s your favourite ingredient proper now and why?
I don’t know if I can select a single favourite ingredient, I all the time wish to play with new flavors. Lately I’ve been leaning into Japanese taste profiles.
How do you go about making a cocktail? Is there a particular course of or just a second of inspiration?
I typically carry round a pocket book I fill with hardly legible notes on issues that encourage me. From there I create an online of potential taste pairings. Most of my preparation is completed on paper.
Do you’ve got a particular method you employ or a tip for making a specific drink?
Add salt! I typically use saline resolution in my cocktails to make flavors pop.
The place do you see the bartending/cocktail tradition headed?
I feel the business is shifting again to specializing in enjoyable. As flavors and methods developed during the last couple a long time, the social facet of bars took a again seat. I feel that folks at the moment are on the lookout for a mixture of high quality and playfulness.
