Eddie Hsia knows the St. Louis mixology scene. Not only does he tend bar at Saigon Café, but he also launched his own mobile bar service, Mixed by Eddie. Hsia on how he got his start, his latest endeavor, and the future of the bartending industry.
What sparked your interest in the bartending industry? I grew up in a family of chefs, surrounded by my grandma’s cooking and the hustle of the restaurant world. While I admired their passion, I also saw how physically demanding and repetitive the work could be. I loved the creativity and beauty in cooking—especially the way that colors and flavors came together—but I knew I wanted to express that in a different way. One day, I stumbled across a cocktail-making video on YouTube, and it just clicked. Bartending felt like the perfect blend of creativity and expression, without being quite as labor-intensive. From there, I dove into learning everything I could: watching videos, researching techniques, and experimenting on my own. I eventually developed my own style that focuses on presentation, flavor, and creativity. That’s when I realized I had found my lane.
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Can you trace your career path in the bartending industry? What key learnings or growth experiences stand out to you? I was once a fourth grade teacher and a juvenile deputy for St. Louis County, then moved into working at bars and pop-ups to sharpen my skills. One of the biggest growth moments for me was launching Mixed By Eddie, my own mobile bar service. It taught me how to balance creativity with business and how to craft drinks that are not just tasty but memorable. Learning how to run a brand and serve a crowd at the same time has been a whole new level of growth.
How do you continue to develop your skills and knowledge as a bartender? Are there any specific training or certifications you’ve pursued? I believe in always trying new things—life’s too short not to. Sometimes, it’s the unexpected combinations or ideas that end up becoming something truly special. My growth doesn’t just come from formal training but from watching and learning from people who are genuinely passionate about their craft. I’ve been inspired by the care and intention others put into their work, and that’s pushed me to create cocktails that aren’t just drinks but experiences—ones with flavor, balance, and a story behind them. That mindset keeps me learning, experimenting, and constantly improving.
From your perspective, what are some of the key qualities that make a truly exceptional bartender? A great bartender is more than someone who can make a solid drink. It’s about hospitality, attention to detail, the ability to read a room, and knowing when to entertain versus when to just be a calm presence. Flexibility, consistency, and genuine care go a long way.
How do you see the role of a bartender evolving in the modern hospitality landscape? Bartenders are becoming more like chefs or artists. We’re not just pouring drinks—we’re creating experiences. There’s more collaboration with brands, more focus on sustainability, and a big push toward inclusivity and storytelling through cocktails.
How have you found ways to incorporate or express your cultural background in your work as a bartender? I love drawing from the flavors I grew up with, especially the bold spices and ingredients that are central to Asian cooking, and blending them into classic cocktail foundations. It’s a fun way to put my own spin on traditional drinks and introduce something new to the table. I also make it a point to explore global markets and Asian grocery stores, always on the lookout for unique ingredients or flavor profiles that inspire me. My goal is to create cocktails that not only taste great but also carry a story. Who knows? Maybe one day, one of my creations will become a classic in its own right.
Can you share an example of a time your background or perspective offered a unique insight or approach in a bar setting? Honestly, my background and perspective come into play every single day behind the bar. Whenever a guest sits down, I see it as an opportunity to introduce them to something outside of their usual order—to share a drink that’s rooted in different flavors or cultural inspiration. I love challenging people to step out of their comfort zones, and, more often than not, they end up loving it. Even when I have a little leftover from a cocktail I’m experimenting with, I’ll offer it to guests as a small tasting. It sparks conversation, creates a more personal connection, and gives them a glimpse into the creativity that goes into what I do.
What is your favorite cocktail and can you share the recipe with us for that? I honestly don’t have a favorite cocktail—kind of like how you can’t pick a favorite child. Each drink has its own personality, texture, and story behind it, so they all hold a special place for different reasons. That said, here’s a fan favorite that people always come back for: It’s floral, refreshing, and has a subtle complexity that keeps people curious. A true crowd-pleaser, with a touch of East-meets-West flair.
RECIPE: Cherry Blossom Martini
INGREDIENTS:
- 1.5 oz. OKA Gin
- 1 oz. Mancino Vermouth
- 1 oz. Elderflower Liqueur
- .5 oz. Yuzu Juice
- 2 drops of Shiso Bitters
- 2 Drops of Yuzu Bitters
INSTRUCTIONS:
- Add all ingredients to a shaker.
- Shake hard with ice until well-chilled.
- Pour into a Collins glass.
- Strain into a coupe glass and garnish with edible flower petals
