Behind the Bar with Kristina Robinson

April 1, 2026

Kristina Robinson, known by her friends and familiars as Goldie, is a bartender from upstate New York. She works at Native Eatery & Bar in Rochester, NY.

How did you get started as a mixologist?

Honestly, the passion began through food. I’ve always been a foodie, I love being creative, trying new things, and learning any cool, possibly unnecessary niche tricks.

The experience comes from so much more than just your taste buds. I started working in restaurants when I was 14. I climbed up the ladder relatively quickly due to my high work drive and passion for selling quality food and drinks.

At age 19, I was looking to be promoted to bartender at the place where I was a star server. They told me I was too badly needed on the floor serving since I was so strong. Hmm, yes, that’s a compliment, but that did not satisfy my drive of being creative or wanting to expand myself.

So I found a new place to bartend at. I ended up becoming bar manager at their city location and have never looked back. This restaurant was all about farm-to-table food, quality ingredients, everything was house-made, and they even had a garden on the patio where I could pluck fresh herbs for drinks.

My standards rose, as well as my passion for creating a drink experience that was about more than just the drink in your hand.

How would you describe your personal style as a bartender?

Service well champion, improvisational wizardry, empathetic, and excitable.

What keeps you passionate about bartending and the hospitality industry?

Making someone’s day through beverages, especially when someone ends up liking something they didn’t like before. I’m pretty good at that. 😀

What inspires your creativity when crafting new cocktails?

I love working with gin. That palette is my personal favorite.

Extra cool garnishes can really give a wow factor as well.

But the challenge of working with a new ingredient that will open multiple new doors is my favorite. If there is a challenge given, I hop right on it!

I also love thinking about drinks through a chef’s mind. There are so many wonderful ingredients from a kitchen that bartenders don’t often consider using.

What’s your favorite Fee Brothers product to work with, and why?

FEE FOAM. I’m obsessed. I love making things frothy and sexy.

What advice would you give to someone aspiring to become a better mixologist?

Challenge yourself! Do weird stuff, break the mold, and expand yourself.

What is your signature drink, and what makes it special?

Oof, there’s definitely some good ones that stick out over the years. My most recent favorite is the Yes Chef.

This drink is special due to the sesame oil fat washed bourbon. You don’t see umami flavors in drinks often, and it is one of the main flavors that is easily forgotten.

I thought it would be a fun challenge to get umami on my menu. This drink is like a whiskey sour with velvety texture and Toasted Rice Syrup, which I also make. There are extra steps for prep, but making the drink is fairly easy and built for speed bartending. The best of both worlds!

Do you have a favorite recipe in which you use Fee Brothers products?

“Yes Chef” offers a velvety delight that is sure to please your taste buds. The infused sesame oil creates a smooth binding of tartness and umami, while enriched by a sweet toasted rice finish.