The future is yours to create: Xing Ru “Cris” Song

Xing Ru “Cris” Song is a bartender at Pony Up in Shanghai, whose path into hospitality began not behind a bar, but on a music stage. Trained as a musician and shaped by years spent in post-punk bands, he approaches bartending with the same discipline, curiosity, and sense of composition that once guided his work with sound. As the Campari Red Hands APAC 2025 finalist for Mainland China, Cris brings a thoughtful, creative mindset to both his craft and competition journey.

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A little bit about me

My name is Xing Ru Song, but most people call me Cris. I work as a bartender at Pony Up in Shanghai. Before hospitality, my world revolved around music. I studied it seriously and spent years playing synthesizer in post-punk bands. Bars were part of my everyday life back then, not as a workplace, but as spaces where music, people, and atmosphere came together.

Spending so much time in bars as a musician slowly sparked my curiosity about what was happening on the other side of the counter. I became interested in cocktails and in how drinks could shape a mood in the same way music does. That curiosity eventually pulled me into hospitality and led me to bartending.

“What truly makes me happy is connecting with people from different cultural backgrounds.”

What I enjoy most about my job is the act of creating and composing. For me, cocktails and music work in very similar ways. They often begin with a simple idea, then develop through structure, balance, and refinement. When I present a finished drink and see it resonate with a guest, that feeling is incredibly rewarding.

Beyond the drinks themselves, what truly makes me happy is connecting with people from different cultural backgrounds. As a bartender, you never know who will walk through the door. Creating a space where guests from around the world can relax and feel part of a small community, even if it’s only for 90 minutes, is deeply fulfilling to me.

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How I approach my work

I’m driven by doing things I’m genuinely interested in. When curiosity is there, enjoyment comes naturally. By pushing myself just a little further each time, I feel a strong sense of achievement, and that feeling motivates me to keep refining my work and improving my skills.

One of the most helpful pieces of advice I’ve ever received came from my boss, Dre. He once told me, “Do whatever you want, but try to give 100% of ability to everything.” It’s a very simple idea, but it keeps me focused. It reminds me that progress doesn’t come from doing everything at once, but from committing fully to whatever is in front of me.

For me, professional growth comes from many directions. Education helps me learn in a structured way. Competitions push me to test myself under pressure. Traveling keeps my inspiration alive. But nothing compares to a moment behind the bar when a regular guest I haven’t seen in a year sits down and says, “Wow, your cocktail is so different from last time—I really love it.” That kind of feedback tells me I’m moving forward.

“Do whatever you want, but try to give 100% of ability to everything.”

Feeling respected at work is also very important to me. What motivates me most is when my choices are trusted. My boss always asks about my plans for the year, which pushes me to think seriously about my career. Whatever I decide, he respects it, offers advice, and supports me when needed. That kind of trust gives me the confidence to go after what I want.

I also believe brands play an essential role in the industry. Collaborations between brands and bars often create a special kind of chemistry. Brands don’t just provide products, they create opportunities for bartenders to connect, learn, and be seen. Their support is irreplaceable in helping the industry grow.

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My Campari Red Hands journey

Winning my national finals and earning the chance to represent China on the global stage means a great deal to me. More than anything, it feels like recognition of the effort I’ve put in so far. As the first Chinese Red Hands winner in many years, I know this opportunity is rare. I’ll do my best, and then we’ll see what happens.

The national finals were intense, but one moment stands out clearly in my memory. In the month leading up to the competition, I practiced only at my bar. Seeing the massive stage for the first time the day before the finals made everything feel very real. Just before going on, there was a small issue with the previous competitor’s music, and I was told I might need to go on earlier than expected. When they asked how much time I needed, I realized I was already fully ready.

When the curtain opened, I introduced myself confidently and knew in that moment that I was going to win. Those three minutes on stage are the most vivid memory of the entire competition for me.

Preparation played a big role in my journey. Beyond practicing, I watched recordings from previous APAC finals on YouTube and Instagram to understand the judges’ questions and expectations. I’m also very grateful to the Campari team for supporting my equipment needs, which helped me deliver the stage performance I had envisioned. Preparing for Milan will be different, especially with some ingredients needing to be prepared in advance, but careful planning will be key.

“Once I focused on music, the concept flowed naturally, almost like composing a piece of music.”

The biggest challenge I faced was creating the concept itself. For the first few weeks after registering, I struggled to find an idea and flavor profile I was truly satisfied with. My team encouraged me to focus on what makes me unique: music. Once I made that decision, everything else flowed naturally, almost like composing a piece of music.

My competition cocktail, Concerto Negroni, was inspired by Vivaldi’s “Autumn” from The Four Seasons. Vivaldi wrote a sonnet to describe the imagery within the music, which aligns closely with the idea of engaging the senses. The concerto has three movements, which I mapped to the three core components of a Negroni. Using fig leaves, porcini, and butter, I recreated the scenes and emotions expressed in the music through flavor.

By putting music at the center of my presentation, I hope to show the endless possibilities of what cocktails and bar experiences can be. Music often plays a supporting role in bars, but this time, I wanted it to lead.

Looking ahead to Milan, I’m excited by the cultural exchange. Italy’s food culture feels surprisingly close to China’s, with a shared respect for ingredients and depth of flavor. I’m curious to see how these similarities and differences can spark new ideas. Of course, I’m also motivated by the challenge itself and by the goal of bringing the APAC champion title back to China.

For future finalists, my advice is simple. If you decide to enter the competition, don’t treat it as just an experience. Enter with the intention to win. Study the scoring criteria carefully and align your stage design with it. That clarity can make a real difference.

After the competition, my focus remains the same. Winning the national title shows that I’ve been doing some things right, but what matters most is continuing to do the right things. Titles can bring visibility, but building a sustainable, long-term career is far more important. That balance between recognition and consistency is what I want to keep working toward, alongside the community that makes this industry meaningful.