Based in Las Vegas, Nevada, Leah Dufresne tends bar at The Atomic Saloon inside the Venetian Casino.
Here’s what she says about her path to becoming a bartender, her major influences, and her awesomely titled original cocktail: Be A Lot Cooler If You Did!
What inspired you to become a bartender?
When I was younger, I was interested in pursuing a career in aviation. I was intrigued by the organized chaos after listening to my dad’s stories as an Air Traffic Controller. While in school, I began my career in the beverage industry at 19 as a cocktail waitress in Arizona. After the initial shock and sensory overload settled, I knew this was the industry I was meant to be in. I frequently find myself looking for something new to discover, and our industry is constantly evolving; there is always something new and exciting to explore or create. “Choose a job you love, and you’ll never have to work a day in your life.” I feel so fortunate to live by this iconic quote.
Where do you tend bar now? What makes it unique?
I can be found behind the bar at The Atomic Saloon show inside the Venetian Casino, Virgin Theater and creating cocktail experiences as a Beverage Consultant in Las Vegas, NV. Our cocktails are inspired by the performers designed to enhance your experience. The atmosphere inside Virgin theater is always amazing, there is such a positive energy when people are gathered to celebrate a common interest like seeing your favorite artist perform. Cocktails and Grace Beverage 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 amazing way to express my creativity while building relationships with equally passionate people.
Who has been most influential in your development as a bartender?
My entire family has been influential, my parents constantly drill the importance of ethical 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 chef who owns 2 food 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 call when I am feeling stuck or discouraged. I can always rely on her to help inspire me.
Do you have any advice 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 begin to feel 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. Behind the bar or virtually, build relationships with others within your community. Let your mentors and content creators that inspire you know; we need more of these people in the world. Commit to putting yourself in uncomfortable situations to grow. Consciously check your ego, don’t let arrogance 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 about creating a cocktail? Is there a specific process or simply a moment of inspiration?
I am constantly inspired, creating a back story helps me organize my thoughts. I almost try to vision an identity or personality for my project which helps in times where I must tweak or change a recipe. When I begin with a recipe on paper first, I catch myself trapped in a mental block 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 accepting that the flavors aren’t working and go back 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 about designing an experience more 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 cutting corners just to have to go back 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 continue 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
Ingredients:
- 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, give it a light shake, strain over a large cube.
The post Get to Know Chilled 100 Bartender Leah Dufresne appeared first on Chilled Magazine.
Source: Mixology News
