From Behind the Bar with Laura Spradlin of HarborView Bistro and Bar, Fort Bragg, California

Laura Spradlin

Laura Spradlin has been a bartender for almost 40 years. She focuses the cocktail program at HarborView Bisto and Bar on the seasons, incorporating local produce and includes not only craft spirits but limited runs from established distilleries. Her drinks menu features an innovative “flavor compass” which directs guests from boozy and strong to refreshing and bright to sweet/rich and smooth/delicate, etc. Spradlin’s bar is one of understated luxury and reflects a pride in her craft.

How would you describe your bar?

HarborView Bistro and Bar, located at the Noyo Harbor Inn in Fort Bragg, is a craft cocktail, “pre-prohibition style” bar. We focus on house made bitters, liqueurs and syrups using fresh organic ingredients, some of which come from our on-site organic gardens. Our wine and spirit lists include local favorites as well as interesting selections from around the globe. We have also been named as a Wine Spectator Restaurant Award winner for 2023 and 2022 for our wine list.

What are your favorite foraged ingredients and how do you use them?

I am really into candy cap mushrooms – we make a bitters and an Old Fashioned with candy cap infused bourbon, which people just love! I also enjoy using rose buds, lilacs, hibiscus, lavender and peppers -- we use all of these for their beauty and simplicity in making syrups, infusions, liqueurs and bitters.

What is your favorite part of the job?

I love the creative aspect of developing a cocktail menu. Flavor profiles and beautiful garnishes make our drinks memorable to our guests, and I love seeing their awe and smiles. All in all, I am inspired to spread joy to others through cocktails that create great memories.

What drink have you added to the menu?

Lilac Empress Martini was created for Mother’s Day as it is beautiful and elegant. I decided to use the 1908 Empress Gin as the base because of the beautiful color. I then made a lilac liqueur using locally sourced lilacs. At one point I was going door to door asking people if they would be willing to donate some lilacs. I then made lilac bitters to add depth and complexity to this delicate, floral cocktail. We finished it with gold sprinkles and freeze-dried lilacs. The result is a stunning flavor profile that has been so popular, we had to keep it on our special cocktail menu.

Lilac Empress

Lilac Empress Martini

2oz of Empress Gin

½ oz of lemon juice

¾ oz Lilac Liqueur

Strain into martini glass

6 dashes lilac bitters on top of drink

Build in a shaker. Garnish with fresh lilacs. Sprinkle with gold glitter

Which new (or new to you) spirits brand(s) have you been using lately and why?

Empress 1908 gin

I have been enjoying the Empress 1908 Gin made by Victoria Distillers. They add butterfly pea blossoms and black tea that helps balance the traditional citrus notes of gin with warm herbal earthiness. The gin has a beautiful color and extensive aromatics. Another is St. George brand liqueurs, which are unique and inspire creativity. Their spirits add nuance to many of our craft cocktails.

What would you change about the industry if you could?

I want bartenders to see mixology as an art form rather than just a job where they serve drinks. This is happening slowly – especially in our area. Drinks (not just wine) are being paired thoughtfully with food and the overall dining experience. Drinks should also be seasonal using fresh ingredients from local gardens and farmer’s markets.

Mixology has no bounds, and it would be great to see people in the industry who have passion, creativity, energy and drive to try new things and make “bartending” a sought-after occupation by artists, connoisseurs and the overall public.

Who’s your favorite bartender or mentor and why?

My customers are my mentors. I thrive on interaction with my guests and constantly look to them for what works and what doesn’t. They inspire me to create delicious and beautiful cocktails that are not just to drink, but to experience.

Some people in my life have taught me the nuts and bolts of spirits and wine, while others have encouraged me to seize the day with my creativity and not hold back.

What inspires you to make your own bitters?

At first it was price. Bitters can be expensive, but I realized that by making my own bitters, I can create flavor profiles that work specifically for each cocktail I create. Bitters are the “salt and pepper” of the cocktail world. Having control over those flavors allows our cocktails to be one of a kind—making our bar a unique and sought after destination. I have learned how much you can do with bitters. There are so many amazing combinations that I will be forever creating new and exciting bitters recipes.

What’s your after-work drink?

Shot of tequila. Wooh! If I’m feeling up for it, I enjoy a classic margarita.

What cocktail or spirits book have you read recently?

The Wildcrafted Cocktail by Ellen Zachos. This book takes you on a delicious journey into the world of wild foraged ingredients for cocktails. It is truly inspiring.

Any techniques that you’ve been experimenting with?

Infusing spirits with fresh ingredients to add to our house made liqueurs and bitters. Being in Northern California, we have a plethora of fresh produce available to infuse spirits with all kinds of fruits and vegetables. Creativity is endless.

What jigger do you use and why?

I use the OXO measured jigger. It is easy to use, and perfect for training budding bartenders/mixologists. I was trained to free pour and know the feel of how to measure without a jigger. In a busy bar this is a skill that is so valuable for speed. That being said, I have learned the value of using the jigger for consistency and pour cost control, especially for inexperienced bartenders. I use a jigger for all craft cocktails so that they are spot on every time!

What advice would you have for your younger self or a bartender starting out today?

Always have an open mind and realize that there is so much to learn. You never know everything-- even after being in the business for 40 years. It’s a continual evolution of knowledge. Bartending is not just about pouring drinks for people – it is about creating cocktails that taste wonderful and inspire memories.

It is important to embrace all aspects of bartending –from the sweat of cleaning and re- stocking the bar, to learning the origins of wine and spirits. From entertaining your guests, to mixing consistently amazing cocktails, and striving to work together with your team of coworkers. Find things that inspire you and, most importantly, embrace your passion and creativity. All this hard work lays the groundwork for your guests to have an amazing experience.