Christian “Suzu” Suzuki | @suzuvroom
Even in a state as sunny and vibrant as California, Christian Suzuki (better known by friends and frequenters to Wildhawk as “Suzu”) somehow manages to add an inexplainable warmth both behind and beyond the bar. San Francisco’s spirits scene is elevated through Suzuki’s fresh cocktails and diverse beer creations—and his talents even landed him a spot as one of Imbibe Magazine‘s 75 honoree.
Best part of working in California’s mixology scene? The best part of being a bartender in California is the fabulous rotating array of produce to play with. California has the best weather and grows the best produce. Fresh and local is without a question.
Your go-to drink to make and why? My go-to cocktail is mood dependent. Sometimes, I’m in the mood for a gin martini with a twist and olives. Preferably a 5:1 ratio. Depending on my mood, I’ll swing between a dry or a blanc vermouth. Sometimes, I’m in the mood for a Negroni. Sometimes, I’m in the mood for just a vodka soda in a large glass, extra soda.
Best advice to an aspiring bartender or mixologist? My advice to any aspiring bartender is that there are hardly wrong answers and not to take everything too seriously. Be hospitable and always say “thank you.”