This week's guest is Yelena Entre, who joins us from Las Vegas, Nevada. Yelena was born and raised in a small town in Russia and emigrated to the United States when she was 19 years old. In our interview with Yelena, she discusses some of her various jobs she has had in Las Vegas from, bartender, cocktail waitress, to real estate agent. Yelena is also involved in pageantry as she is a former Mrs.
Nevada. Yelena has also established her own brand named Cocktail Vision, which allows her to express her passion for mixology and spirits. Yelena is incredibly charming and an interviewer you'll definitely enjoy, and make sure you check out Yelena's website, Cocktail.Vision. Enjoy the show.
Okay, we are back with another episode of the industry podcast, 100 and something now. 103. 103, there you go. Yeah, we used to be checking out all of the episodes in the archives recently we've had.
Matt Vasily, that was a super interesting conversation. Justin Vale, who also happens to be my business partner. And then we had... Here's an engineer's son, there's your wife.
Yeah, it happens to be my wife. We get to be pretty local for a little bit there. Yeah, we have this piece in the claim chef Jonathan Cuschou. Yes, that's correct.
So check out all of those. Also, if you want to be a guest on the show, you should email us at info at the industrypodcast.club or you can DM us at the industry podcast on Instagram. Always subscribe, rate, review. Make it find other links in the show notes.
Yeah, so what's been going on with you since we last interview? Shoots. Oh, actually, this work is like a chump. And you are another vaccine restriction.
The vaccine system? The vaccine passport, I should say, is no longer in effect here in Ontario. That's right. So it does seem to be picking up a little bit.
We also had for some reason another protest march outside of my bar up town. That's bylaws, this is up town Waterloo. Shoulder run in downtown case here for those who want to visit. What was the latest protest?
I can't honestly tell you what the fuck it would be about because they lifted all the meds. So what's the fuck up? What are they protesting exactly? We got a lot of idiots in this town.
But my chef came in and got heckled and was called a fucking solo because he was wearing a mask. Oh, that's good. Yeah, so that's good. That's good time.
This came together very quickly. But so I'm just going to be talking about this. I could already happen. But we've also done a benefit for Princess cinema at Babylon Sisters in Waterloo as some asshole took a knife to their movie screen.
Yeah, and Princess cinema for those don't know is an independent cinema in an uptown one. It's been around for about 30 years, maybe more, 35. Yeah, and like as the independent cinemas haven't had a hard enough time over the last few years. Yeah, as well, vandalize them.
So yeah, so that I'm assuming by the time you're listening to this was a very successful event. And thanks to all of the performers who donated their talent. So we could benefit on. All right.
Okay, so enough about us. We have a great guest where he was always, oh, let me shut up that can again, of course, at zachana.co for the artwork. He does also do some great artwork for the benefit I was just referring to. So that's all we need to talk about.
Let's talk to our guests. We have Yelena. Enter with us today coming to us from Las Vegas. How are you?
Yelena. Hey guys, awesome to meet you and to be there. Yeah, thanks for doing this. That's your current podcast.
Thanks for having me. So you you are you've been in Vegas for some time now, but you were born in Russia, correct? I was born and raised in Russia actually came to Las Vegas 21 years ago and been here ever since. I feel like that's bullshit because we only use the audio here, but there's no way you look barely older than 21.
So I love you. No filter, right? So when you what prompted the decision to come to America in the first place and then specifically Vegas. So this is kind of funny and maybe a little bit embarrassing story, but it is my story.
I'm a huge Elvis and I've been listening to Elvis songs. I was just little. I grew up in communist communist Russia and back in the day in the 80s, it was strictly prohibited to possess to anything that's American or even European. But and especially music rock and roll was completely prohibited and my father used to smuggle records.
They used to print the records on this like really thin plastic and they used to sew them into the sleeves of man's jackets. Oh, well, you know, of jackets, basically. So you can only imagine the quality. The quality was not there at all.
But I used to listen to Elvis songs over and over again in the closet. And that's that was my first exposure to the United States and that's how the interest was created about the culture about the music and about the country. And that's actually how I learned English and how and why I moved to the United States and to Las Vegas, specifically because all I knew about United States was be Las Vegas. So amazing.
So 21 years old and like and do you have a plan of what you were going to do when you got there? Did you say I was 19? I was 19. I was in a first game here and I came straight to Las Vegas and when I was leaving Russia, everybody told me, oh, you have no problem with a job because just United States has jobs for everyone.
You just show up. So basically, you know, that was the limited amount of knowledge that I had about how United States works. And I came here, I picked up, I think a review journal, whatever the local paper was and found an ad for a job, cut it out as a coupon and showed up. So I thought this is the toll you needed to do is just, you know, show up with the coupon.
So happened, it was my first job in the United States was in retail selling perfume. But I think that was so taken back by me to show up and say, here I have a coupon for a job that they just hired me. I don't know what to do with me. And when I turned, I guess I'm going on a like off the topic completely, right?
But I was working in retail for about a year until I turned 21 and then everybody told me, you know, you got to go and become a cocktail waitress. Right. See the cocktail waitress was a stripper. You'll make more money.
I figured out that with cocktails. And I literally, so what year was it? That was a twenty two thousand one. Is that right?
Yeah, probably something like that. I, of course, I had no experience in cocktails. I had no experience in drinking either, except for vodka in Russia. I think I applied and probably twenty casinos.
I just kept going from place to place to place. And most of the casinos on the strip are union. So of course they needed a two year experience of some kind of experience. Also at the same time, I got a job at Hooters.
So that's sort of in between cocktail and shipping. Yeah, yeah, yeah. Give me a little of money and I was there for a hot second. I guess cool outfit.
Mix a nice Halloween costume. So I ended up at Imperial Palace. The place doesn't exist anymore. I don't know if you guys can know we have with Las Vegas, the casinos there.
It's now days it's link, but back in 2001, it was Imperial Palace. It was privately owned and I got hired as a beverage model. A beverage model. What the hell is that?
A beverage model at that time. I really didn't know like what the heck it is, but it's the title basically gave them. It gave allowed them to line us up at the beginning of every shift and check out lipstick, our bra pads, you know, make sure that we tip top shape and you got weighed. Every month.
Yeah, every month. So it was in a contract that we couldn't gain all those more than six pounds from the original weight that you were hired at. Oh, holy shit. So I started there.
The beverage manager started me actually. Here's an interesting. It's kind of funny story. When I applied, they told me I didn't have anything for me because I applied as a cocktail waitress, a beverage model.
Well, they told me that they didn't have anything and you know, they'll call me if they'll need me. I was driving home and the beverage manager called me and he asked me to come back. So also when you apply, there's a beverage model, they took a picture of you. So I'm on the way home and he called me and he's like, hey, can you come back?
I think I have something for you. So I came back and he said, I don't have a cocktail waitress position, but I can hire you as a bartender. Oh, wow. Okay.
That ended way better than I thought it was my career. But like, you know, think about it. Okay. So I, you know, my English was practically like nothing.
Nobody could understand me. I couldn't understand anybody. I never had a drink in my life except with straight shot of vodka and he's hiring me as a bartender. Right.
That means no sense to me. That means no sense to me whatsoever. And he said, oh, don't worry about it. So just you just look hot and sell a shot with every cocktail that it was a decory bar.
Everything was premixed and he's like, just make sure you sell a shot with every decor you sell. So that was the times of the footlongs. You know, everybody will walking around the strip carrying like those giant, you know, not a footlong. Where's the five?
Like, what were they like? Like the giant flukes or whatever. Yeah. Yeah.
Yeah. So that was my first job as a bartender at the decory bar on the strip. Okay. Well, it's still any better than I thought it was going to go when he was like, come back.
I got something for you. We have a strip of position. In a weird way, it's, I mean, it's a crazy story how you get into it. But it's also like, that's not a bad way to start as a bartender if you have zero experience.
Because you're not making a ton of like crazy classic cocktails. You're basically what it was. The frozen dakries mostly. It was all.
No, it was all frozen. That's all for only frozen. That's all for. So we had, I think five or six to choose from.
And my job was literally sell an extra shot with everything. And I did. I really did. And it was a fun job.
Yeah. So how did people watching? Oh, yeah. Because you're right outside on the strip.
Right. That's, yeah. Yeah. Drink a lot of shots at the same time yourself.
Yeah. Give us good old days. Okay. One for you.
One for me right. Well, you got to make sure you're the taste right. Oh, yeah. So how long did you work at that spot?
And then where did you go from there? So there I lasted about, I'd say three to maybe five months and then the little bar at Ticulae, Joe's. That's what it was back in the day. That's old.
And my beverage manager, he basically said, hey, you know, the place is sold. So we don't own it anymore, but I have a spot for you inside the casino. I just got to stop you for one second there. It was called tequila, Joe's, but it's all daiquiris.
Okay. Just, just, just, just clear that up. Okay. So you go inside.
I just want to be sure I heard it right. And so he brought me inside and that was quite a challenge for me because not only my, my understanding of cocktails was just like literally nothing. I can barely distinguish between tequila and ram and gin. Well, I know this never talks about drinking in the songs.
Yeah. No, actually, I was in drink. Did you know? Well, I know, but I know it a lot.
He did a lot of peanut butter, but then the sandwiches, right? He found his other ways. But this isn't about Elvis. This is about you.
Come on, let's move on. It's all about Elvis. It's always not. Be here.
That's true. It all comes back to Elvis. Okay. So you're inside the casino now, but you have no clue about cocktails.
Yeah. I have no clue about anything between like, I can't understand the name of the drinks. Like I don't even know what's in wrong with Coke at that point. Right.
I can barely understand what's wrong with Coke is. And as back in the day, it was quite a busy, quite a hot place to be, quite a busy place to be. And they just kind of threw me in all the, you know, free cocktails when you gamble on the strip. You get free cocktails.
But the challenge was one, of course, writing down the drinks and figuring out what they are, but also calling out the order to the bartenders because they wanted a vodka gin, tequila, all the clear lickers first and all the darker lickers. So you had to have a very specific order and not only don't I don't know what's in the cocktail, like the Mai Thai, I had no idea what's in it. Right. So I didn't know when to even call it.
That's funny. That's an old school thing. Like I worked in a bar like that when I was in university. I'm old.
Yeah. You can say that, but we're not fine. But I am legitimately old and that is an old school thing where you used to have to call out. Like I remember bartending and we would get pissed if the.
Yeah, I did not call it in the right order and it was clear like was first and like who gives a shit? Like as I get like calling them out all the gyms together, maybe that's a little easier or something. But what difference is it? The clear says they're dark.
I never really understood. But yeah, yeah. It was super high volume, super old school as well. And old school bartenders that's been doing that forever.
Like I don't know. And high volume too. You don't really say that. And so it's reminding what does you know this again?
Imperial Palace. Right. Yeah. Imperial Palace where so Imperial Palace was known for the hottest cocktail waitresses.
Because you do say so yourself. Yes. No, but you can ask around everybody knows about girls at Imperial Palace because we were beverage models because they made sure that we had all of our pads in order and lipstick and everything was pushing. Pushed out.
Well, it's kind of like the hooters of the house. And really. Yeah, absolutely. Yeah.
Yeah. So, you know, so how long do you last doing that job before like I'm sort of interested to when you like you're doing this cocktail and so you're kind of learning what's in drinks based on the fact that you have to order them in a certain way. At what point you transition into sort of becoming a bartender yourself. So I was there for too long for about six years and I hopped around a little bit because I got burnt out on just cocktails or free cocktails and, you know, serving coffees for a quarter.
And stuff like that. And they signed me up to be a I was a showgirl cocktail waitress or showgirl beverage model. So they opened up this dilatane where every dealer was an impersonator. We had Elvis.
We had a diamond. We have so every night my shift was four to four to four. Jesus Christ. Yeah, long shift.
Can I just interrupt and ask you a real quick question? No, because it's just because you brought it up before you go on. I'm interested in what happens there. But when you were talking about like quarter coffees and selling and free drinks because that's the deal.
You said you're gambling. Like what are your tips like? So, okay, the day shift tips are pretty pathetic. Yeah.
Back in the day, you know, I'm a very hard workers. I would go out there and even if the customer was giving me a quarter for each cocktail, I just would keep going and serving at the end of the day as up. So I think for day shift between I think 100 to 200 was, you know, 200 was of course a nicer busy a day for a swing shift. It was 200 and up depending on the day of the week and depending on the area.
If you serve in tables, you know, usually people are a little more generous there and, you know, but I actually did really good as a showgirl. Okay. Yeah, let's talk about that. So, yeah, yeah.
So you got the impersonators dealing and so how does your job specifically change? So my job, first of all, it's the outfit. It's literally like barely nothing. It's the show girl outfit.
So like the first we brought. Oh, I got it now. Like from the actual show girl shows. Oh, and I wore that giant, the hadra.
Oh, shit. Enormous show girl hadra while serving cocktails. Yeah, that sounds. And I had to every, I think every hour I had to go on stage and do a little performance like that.
So if you can only imagine the pit, the tables that in the circle and each dealer is a performer and they would go every 15 minutes or so. They had a stage, small stage in the middle of the pit and every 15 minutes they would have a performance and every hour I had to go on stage and do a little dance. And actually I'm very, very shy. So that was the most painful experience for me to do that little silly dance, but I did really good day.
It was fun and the tips were good. It was hard work. But it was worth it at the end. Yeah.
Do you ever have to deal with like some really drunken assholes who are like losing a lot of money and taking it on the servers? Like, I've seen that. Like, how these women put up with this shit? Like there's all kinds of stories, you know, just people when they, people when they drink and they lose in, they, you know, just totally crazy, irrational or they'll just give you like really strange proposals.
Like, I would like to look at your feet for a thousand dollars. I got a big deal of your shoes and a hundred bucks. I don't know. Four thousand, but that's better than the day.
You know, I mean, the inflation who knows what that is. Yeah, exactly. Five grand. Yeah, that's crazy.
And then like, and like, because that's the thing like we all in this business deal with drunk people, but what you're dealing with on top of that is drunk people who are like losing shit tons of money. And like, I've been a drunk person losing shit tons of money and they can see, you know, you're in a good mood. You know, I can't right now, for some reason I can't think of any crazy stories besides the, you know, just see my feet. Sorry.
But yeah, I don't have anything for you there. Well, that's okay. That's the book story was good enough. So it's like you're doing that for a while.
And like at some point, this kind of what I'm like sort of moving forward towards is like right now you're writing cocktail books. You're you have an amazing profile on social media. So it's like, so you like you from very humble beginnings of just like moving to Vegas because you're like Elvis, find kind of finding yourself in this job in a way. And like, how do you get to where you are today?
Like, and like, don't leave out any details. Okay. So, okay. So in parapolitics for about six years, got a little burnt out there and decided to just travel for a little while.
So I probably took about six months off and traveled, burned through my savings, a lot of soul searching and then came back to Las Vegas and my friend told me I kind of was out of money at that point. And my friend told me, Hey, you know, why don't you open South point with me? So that was a local casino on the very south of the strip and brand new. So she asked me why don't you help me open the place up?
So I did. It was kind of an O brainer, right? Somebody offers you a job. Take it.
I was there for about two years and I did all their as a cocktail waitress as well, but I did all their paid events sports events, rodeos, pool. I did a actually the pool was probably my funnest, funnest experience. Okay. I have an excuse.
I'm a foreigner, right? So I worked the pool every summer, but just summers in a row and it was nobody wanted to work the pool because you know, you have to be in your swimsuit and, you know, it's hot in Las Vegas, like 120 in the summer. Right. But I did so well there.
I would carry two trays and six pack in each hand. Jesus. Like every single round. So you asked how much money people make in cocktails.
Oh, you can make a lot of money if you just with your card. So that was my probably my last job in as a cocktail waitress. And then I after two years, I transitioned into a complete turnaround. I transitioned into real estate.
Yeah, totally different. But I transitioned into real estate and also pageantry. What? Yeah.
So kind of how cocktail vision was created. So cocktail vision is my Instagram page, right? Cocktail vision was created when I got into pageantry and I didn't want to be judged by the clients and the pageant people and everybody else about, you know, how much alcohol I consume or how many drinks I post. I created a separate, separate page so I can post my cocktails.
Right. Basically. And that was probably four or five years ago. That's kind of how it started.
And how long were you doing pageantry for? Since 2017. Oh, wow. So I was a Mrs.
Las Vegas and Mrs. Nevada 2018 and competed for the national title is Mrs. America. I placed seven if I didn't win, but I did.
Yeah. See, this is stuff that you wouldn't even get from your bio that you said is or from your Instagram page. So you really do a good job of separating the two. Like I had no idea what any of these.
I got an interesting question about this and you don't you can answer it as much as you want to. You have a separate social media presence for the pageantry. Then you do for the cocktail stuff, but it would seem like a very easy way to build up your cocktail page would be to promote it almost on your pageantry. So I guess the question is why did you not take that route and then how did you manage to get such a following just from the cocktails.
So the reason why I had to separate it is because as a public figure in pageantry, you being judged by just every step, anything you do, any picture that's posted or any picture that anybody else will take of you is very crucial. For example, when I'm wearing my sash and brown, I could not be caught with a cocktail in my hand. And if you combine the same thing happens to be when I'm wearing my sash and get it. That's right.
Yeah. I know. I'm just going to go ahead. So like even a glass of water, if you have a glass of water and it could look like it's something beside water, you better make sure you take in an Uber, even if you drink in water.
People will, oh, she was drinking and driving. So people get crazy and it's a very cutthroat industry. That's crazy. So people kill for the crown, you know.
I saw that I gave a phone. That's right. I was like, the brother of dragon. Well, that's really interesting.
This is sort of a new realization for us because I discovered you only through your cocktail page because that's how we often like up with people for the podcast is discovering people's like, you know, how it works on your stream, someone to follow or whatever. And I found your page and you're making all these cool looking cocktails and I knew you doing a great job. Even when you emailed us your biography, no mention of the pageantry. So you're leaving these kind of two, like a double life here.
Yeah. Well, actually I used to have a link on my cocktail pages to my sober page. I love it. And advice, and vice versa.
I had my regular pages tip to me on cocktail vision, but I decided to keep it completely separate. And people who know me, they know I have both pages and people who don't. They just, you know, I keep them separate. The old fashioned way.
That's right. So how did you gain? Because I think a lot of people, we've interviewed so many people on the show who have like great social media presences, but we've also interviewed a ton of really talented people who don't just because it's a very separate talent figuring out how to do it. And so I think a separate talent figuring out how to gain a social media presence and it is being an awesome bartender.
And it's great if you can do both at the same time. So what advice would you give to people who are trying to gain, like you have a shit ton of followers, right? So what would you give, what kind of advice would you give to someone who's like trying to build up, like a bartender who just wants to build up their social media presence on social media. So I think, first of all, I think the most important thing would be authenticity and authentic content, entertaining content and also educational.
So those things are very important. So authentic content, I mean, not just repost, because there's a lot of accounts that do just repost, right? And you see the same photographs everywhere, right? They have no authentic content or it has to be interesting.
It can't be just a quote or whatever, right? Yeah, well, it's very inspirational quotes. Right. And you know, once in a while we need it, right?
Especially nowadays. But I think being educational more than inspirational or both, if you can be both inspirational and educational, that's a real value. In my post, I try to, first of all, give the consumer something new. Every, I try every single day, a new recipe, new visual photography is very important too, to have eye-catching photography, to know your style, to not be just all over the place.
You know, here's a picture of me drinking, here's a picture of me on vacation, here's a cocktail, here's my cat. I think also like a dedicated content is important as well. So who are you? You're a bartender, okay?
So let's, you know, maybe a few less pictures of your cat than you guess cats. Well, yeah, and definitely less of the ones of your cat with an inspirational book. That's right. Also, I think it's important to give an honest recipe.
I see a lot of accounts that they just post the pretty photo and they don't post the recipe. They don't share a recipe. Right. And I feel like things like that, we're in this industry to help each other, right?
To inspire each other to share tips and tricks and my page is there to inspire, obviously. And, you know, if somebody wants to, I don't consider stealing, take it away. Take it away. It's for you to use.
It's for anybody to use. And if you create a cocktail and you, if it wasn't fired by me or my recipe, take a picture, tag me. I love to see those things. I just love when people share, basically, I share my goodness, my talents and my gift.
And when I can see how it affects others, it's just so heartwarming and so fun. And yeah, we talk a lot about on the show about how in many ways, like all art forms of art and certainly crafting cocktails as a form of art as well. We all borrow from each other and then expand on it. That's how art develops, right?
There's no holy original cocktail idea. And then you play around with it and then you come up with your play on that, which becomes an original creation. And you are a classically trained artist as well. That was in your bio.
So talk to me about that specifically. Like, what are you classically trained in specifically and how do you feel like that's affected or influenced your cocktail creation? So I have a degree in art and interior design as well in fashion design. So my art degrees, obviously, grown up in Russia.
I really wanted to play piano. But during that time in Russia, communist Russia government would tell you what you are going to do as a person. So when I auditioned for a music school, they told me, no, you know, good as a musician, you should do something different. And luckily my parents put me into art classes and I loved it.
So my passion is for watercolor. I do a lot of watercolor. I still do and portraits in the pencil. But my degree is in painting, sculpture, and then my college, graduated from a university with interior fashion design.
So like textiles and any interior decor and clothing. I feel like you're going to tell me now that you have two separate Instagram pages, one for an interior design at 60,000 followers. Another one for your watercolors at 100,000. I also do chocolate cover strawberries.
So this is the first page of that. Seriously. You might be the most interesting person in the world. I do a lot, you know, I'm so short.
And we have such little time here. I try to live it up every day. So do you feel like your schooling in art has helped you when it comes to creating cocktails? Absolutely.
So composition, the visual setup, right? Also the color setup, anything. So if you look at my cocktails, they're very unique, visually, very bright. I love bright colors.
I love just colorful things. It probably comes from Russia is so great. It's winter most of the year. I actually try where we're from.
Well, you know what, Siberia, it's slightly colder than where you are. I feel free. So I think it starts snowing in August and stops snowing in May. That's the season.
So because it's always, you know how it is. It's winter. It's all white and gray. It's not on the color, right?
White, gray and black. That's why I love colorful things. That's why I love colorful cocktails and the decor. And that's probably, you know, with art background, I feel like it helped me with composition and just photography.
And just visual presentation. It's important because anybody can create just a spectacular recipe, spectacular cocktail, but also you have to decorate it. You have to present it, right? You don't just put it in a plastic cup.
You know, we fall in love at first sight. We see it first. We see the presentation, right? And it's enticing you want to taste it.
And like your tasting, I feel like starts from just a visual. If it looks gorgeous, if it's just interesting, you want to taste it. If it's a long island in a plastic cup, I love Long Island, by the way. But you know, it's not as exciting, right?
No, it's good for the barbecue party. But so what do you mention through your bio is the notion of going on a spirit safari? So do you want to talk to us a little bit about what you mean by that? And sort of like your what you consider your cocktail superpower?
My cocktail superpower. Different superpower than China, China, China, and not, right? I mean, I just already assumed that you could do that at this point. Well, we're in a headdress.
So I think my superpower would be this incredible knowledge of flavors and imagination. I'm definitely blessed with and it's definitely a talent and a gift with my imagination. So I can taste it before I create it. I know exactly what flavors and proportions and amount of certain spirits, sweet sour, the balance that needs to go into a cocktail.
So that is talent and also, like, I guess, a developed skill from just tasting different foods and different cultures and cuisines. I think that's where it comes from. But imagination is probably my number one because I can see it. I can taste it.
I can name it before I even create it. Right. So when did you get sort of the idea to transition into writing cocktail books? Because that's like sort of a big step and you and like, how did you go about putting on adoption?
So the inspiration actually came from when I visited the very, I know you guys interviewed. Right? So huge fan of Avery. Avery.
And we did a tasting cocktail tasting there where I actually teared up because everything was so thoughtful. Every single thing from the ice kitchen. I'm sure you guys know they have the ice kitchen. It was just so thoughtful.
That was definitely a cocktail journey from the first sip to the last. And I got a couple of their books and the brilliant, but I wanted to create something that's all me and share my talent. So I sent you guys my Christmas book. So it's not just a recipe book.
It's a little story. It's a little funky little story. And it's just my way of sharing my imagination, I guess, and myself with the world. Yeah.
And so like, are these books published? Are we able to find a publisher for them? The public. They're on Amazon.
And if I can get a publisher, that would be quite amazing. I have a few more ideas of other books that I want to create. What's the book called? This one is Christmas cocktail, it's called Shenanigans.
Nice. And so any people can find out on Amazon. You have more books as well. I have ideas.
I have more ideas. I have more ideas. More ideas that are going to turn it on. I thought you just had the one, but then when you said this book, I was like, oh wait, did I fuck up reading your bio?
No, no. So liquid poetry would be another one that I'm working on right now. So it's poetry and cocktails. That's a good idea.
And the love letters from the bar. That's another one that I'm working on as we speak. So you also have an Instagram page where you do poetry on the same way. I'm not going to talk about it.
I can't believe you read through myself. You'll see something really funky. It's like, what did she mean? It's kind of like what inspired the cocktail.
And it also reflects to the time of my life and how I felt at the moment. So the poetry comes from that. And that's what creates a cocktail as well. Well, I feel like we should have you on another year and then you can tell us about how you conquered cryptocurrency.
Or whatever the hell you're going to do. Actually, you know what? It's very interesting. So I'm sure you guys heard about NFTs, right?
I really want to put my cocktails and TFTs. I don't know how yet. But the whole process of creating, like, instead of a video of how the cocktail is created, it would be really cool to have an NFT. I feel like you'll figure it out.
Hopefully. So let me ask you guys and then we'll let you go because you've given us a lot of time. We appreciate it. Let's say we did have you on in a year.
What's the Elena doing at that point? Well, you guys didn't ask me anything about my product line from the past. Oh, let's do that before you're right. You're right.
I apologize. Let's do that first. And then, actually, how many we're going to be doing in a year and then we'll talk about your product line. I don't know what I'm going to be doing in a year.
Man, I'm hoping actually to consult a lot more for bars and restaurants because I love doing that. I love, you know, kind of not ripping apart the menu, but kind of ripping apart the menu because a lot of places I think the menu is overly over complicated. So I love the project of reviving the bar and just giving it a new life where it's tired. The menu is tired.
The cocktails are tired. So that's my true passion. I really love helping people in the industry to just create something spectacular. I love menu creation.
So I hope to do more of that. Okay, I'll talk about your line of cocktail products because that was bad hosting by me. I was aware. No.
You got so much fucking shit going on, you can't keep on top of it. But tell us all about it and where people can find it. So I have a brand new line of mixology products for bartenders, mixologists called Coctal Vision. And I have the most brilliant product is a must have, I think, for any bar or any at home bartender.
My room glue, I have software and hardware, room glue. And so obviously the old school way was to rob a lime or lemon on the side of the rim and then dip it in sugar. So now if you look at my page, I create just this really beautiful glass art by just creative designs, vertical rims or just, you know, different rim art. And so the rim glue would be a must because then it's a versatile product.
You can use it with any of your preferred sugar, salt, whatever you have at home or the bar. I have cocktail flavorings and cocktail perfumes. I have cocktail jizz and I have cocktail squirt. So different application, the jizz is more like a concentrated flavor that allows you to create more dimension to your cocktail without adding volume, like say, blood orange, for example, you don't need to add blood orange juice.
You can just add a drop of blood orange flavor, flavor, and it's sugar free. It's vegan. So that just adds complexity. It's, you know, obviously no syrup, no sugar, no volume, just flavor.
And the same thing with cocktail squirts, which is essentially cocktail perfumes. They could be applied in a shaker as a component of flavor component in a glass. As a rinse, like say, instead of absent rinse, you can do bubble gum rinse and knees or peppermint, you know, this is different flavors or topically to the cocktail and it creates another interactive experience with your, with the consumer. So imagine like having a mamosa, like your average mamosa, make it a blood orange mamosa and spray and this of bubble gum.
So all of a sudden it's a Barbie mamosa. So things like that. It's just, it's a, it's a very inexpensive product as well. And very concentrated, goes a long way and just, you know, the, the sky is your creativity.
So let me ask you a little bit about that. So that's pretty interesting. Obviously you came up with the idea and the flavors and whatever, but you, then we're, the names, the names, it's worth buying. It's worth buying.
Just put a name. Right. But like, you work with like a chemist to make this happen or like how does, yeah, oh, that's cool. So my, my business partner and my manufacturer is Chef Robert.
If you go on my page, you'll see that all the product is being distributed through Chef Robert. It doesn't, I don't touch the products. So I create the concept, create the recipe. We taste it, we see how it works and what we need to do.
And they, the manufacturing and packaging is all in Texas too. Yeah. You know, all U.S. made.
That's crazy. And so tell our listeners exactly what page they should be looking for for all your social media stuff. You can keep it to just specifically your bar and bar products pointed to stuff. I always just going to take another hour listing.
Oh, you're big. No, you know, cocktail vision is my baby. Definitely. So cocktail.
Yeah. Yeah. Cocktail.vision is where is a good place to connect with me and use my resources on recipes and visuals and all of my products are available on cocktail vision via Chef Robert website. And check out the Christmas cocktail book also on.
Christmas cocktails and shenanigans and then again. And then look forward to the books that are coming out. Thank you. Thank you so much.
It's super fun. You're an amazing person and we really appreciate you doing this with us. Yeah. Thank you so much.
Thank you so much. This is really, really special.