Get to Know Chilled 100 Member Christine Riddle

Christine Riddle began her career in the food and beverage industry as a server at the age of sixteen.

Her transition to bartending occurred at 21.

“I loved that bartending allowed me to remain in a social FOH role while incorporating the hands-on creativity typical of the BOH.”

Riddle currently tends bar at Hau Tree, a hotel bar in Hawaii known for its gorgeous ocean views. Riddle enjoys the working environment and the inviting atmosphere. We ask Christine more about her journey behind the stick.

What inspired you to become a bartender?

I began working in food and beverage at sixteen as a server. When I turned 21, I transitioned to bartending. I loved that bartending allowed me to remain in a social FOH role while incorporating the hands-on creativity typical of the BOH.

Where do you tend bar now? What makes it unique?

I currently work at Hau Tree, a hotel bar in Hawaii with an incredible view of the ocean. The environment, management team, and staff have created a truly inviting atmosphere for the employees and guest.

Who has been most influential in your development as a bartender?

I’ve been fortunate to work with a lot of wonderful bartenders that have shaped my career. Currently my manager, Jen Ackrill, is my sounding board. She is an industry legend and I’m thankful to have her as a resource.

Do you have any advice for novice/at home bartenders?

Always try something new. You can only learn so much from drinking vodka soda.

What is your favorite ingredient right now and why?

I don’t know if I can choose a single favorite ingredient, I always like to play with new flavors. Recently I’ve been leaning into Japanese flavor profiles.

How do you go about creating a cocktail? Is there a specific process or simply a moment of inspiration?

I often carry around a notebook I fill with hardly legible notes on things that inspire me. From there I create a web of potential flavor pairings. Most of my preparation is done on paper.

Do you have a special technique you use or a tip for making a particular drink?

Add salt! I often use saline solution in my cocktails to make flavors pop.

Where do you see the bartending/cocktail culture headed?

I think the industry is shifting back to focusing on fun. As flavors and techniques evolved over the last couple decades, the social aspect of bars took a back seat. I think that people are now looking for a combination of quality and playfulness.

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