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Based in Las Vegas, Nevada, Leah Dufresne tends bar at The Atomic Saloon inside the Venetian Casino.


Here’s what she says well-nigh her path to rhadamanthine a bartender, her major influences, and her awesomely titled original cocktail: Be A Lot Cooler If You Did!


What inspired you to wilt a bartender?

When I was younger, I was interested in pursuing a career in aviation. I was intrigued by the organized unconnectedness without listening to my dad’s stories as an Air Traffic Controller. While in school, I began my career in the instillation industry at 19 as a cocktail waitress in Arizona. Without the initial shock and sensory overload settled, I knew this was the industry I was meant to be in. I commonly find myself looking for something new to discover, and our industry is constantly evolving; there is unchangingly something new and heady to explore or create. “Choose a job you love, and you’ll never have to work a day in your life.” I finger so fortunate to live by this iconic quote.


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

I can be found overdue the bar at The Atomic Saloon show inside the Venetian Casino, Virgin Theater and creating cocktail experiences as a Instillation Consultant in Las Vegas, NV. Our cocktails are inspired by the performers designed to enhance your experience. The undercurrent inside Virgin theater is unchangingly amazing, there is such a positive energy when people are gathered to gloat a worldwide interest like seeing your favorite versifier perform. Cocktails and Grace Instillation Consulting is my most recent endeavor, I provide a multitude of mixology services to a wide range of clients. Designing custom projects based on my client’s individual needs has been an wondrous way to express my creativity while towers relationships with equally passionate people.


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

My unshortened family has been influential, my parents constantly drill the importance of upstanding behavior, in times of stress and frustration I revert to the lessons they have taught me. My sister Laura is my strongest mentor. She is an outstanding doughboy who owns 2 supplies trucks operated by her and her husband in Ft. Collins CO. Laura is wildly creative and talented. We are in such a competitive industry where it can be tough to find people who genuinely support others and cheer for their success like she does. She understands that people who share her passion are allies not her competitors. She’s the first person I undeniability when I am feeling stuck or discouraged. I can unchangingly rely on her to help inspire me.


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

“A rising tide lifts all boats.” Do not compete with others, we all share the passion for our craft. If you uncork to finger threatened by someone else’s success know that those feelings stem from admiration, turn your feelings of insecurity into an opportunity to learn from them. Overdue the bar or virtually, build relationships with others within your community. Let your mentors and content creators that inspire you know; we need increasingly of these people in the world. Commit to putting yourself in uncomfortable situations to grow. Consciously trammels your ego, don’t let swellheadedness or self-doubt get in the way of your growth.


What is your favorite ingredient right now and why? 

It’s not a much of a revelation but fresh citrus, living in the desert it’s one of the few things we grow locally. Fresh citrus is vital.


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

I am constantly inspired, creating a when story helps me organize my thoughts. I scrutinizingly try to vision an identity or personality for my project which helps in times where I must tweak or transpiration a recipe. When I uncork with a recipe on paper first, I reservation myself trapped in a mental woodcut or frustrated if the flavors don’t come together. I will waste time trying to revive the same recipe by adjusting the ratios when I should be unsuspicious that the flavors aren’t working and go when to the drawing board. When I start with a vision I embrace the trial-and-error stage much more.


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

I really enjoy incorporating molecular mixology, I am passionate well-nigh designing an wits increasingly than a cocktail or a recipe. When you’re using a molecular technique, don’t cut corners. If you need distilled water, use distilled water. I have wasted a lot of time and product by rushing or wearing corners just to have to go when and start over.


Where do you see the bartending/cocktail culture headed? 

Over the past few years, we saw a major increase in ready to drink cocktails and seltzers, they are extremely convenient, I see that market to protract its upward trajectory. I have gotten a lot of requests for Keto cocktails which I have really enjoyed creating. Market a keto cocktail in a can and it would be a wrap for hot girl summer!




Be A Lot Cooler If You Did

7 Florida and Texas Chilled 100 Bartenders Craft Cocktails For NEFT Vodka -  Chilled Magazine


  • 1 1/2 oz Tattersall Aquavit
  • 1/2 oz Skinos Mastiha Spirit
  • 1 oz Cucumber Syrup
  • 3/4 oz Fresh Lemon Juice
  • 1/2 oz Dill-Infused White Tea
  • Cucumber slices, fresh dill, lemon (for garnish)

Preparation: Combine all ingredients in a Collins glass, requite it a light shake, strain over a large cube.

The post Get to Know Chilled 100 Bartender Leah Dufresne appeared first on Chilled Magazine.