The Art of Cocktail Bitters with Lauren Mote

Original story located at

June 11, 2009 at 3:37 pm · Similar Stories in Cocktail Culture, Lauren Mote, Paul Kamon, Pictorial


Lauren Mote, the new GM and talented mixologist of The Refinery on Granville Street invited a few special guests to sample her new cocktail creations using her house-made bitters.


^ The evening’s tasting started with The Refinery’s Mixer Board of charcuterie, cheeses, and accompaniments. Delicious. Next, the cocktails arrived…


^ Wimbledon Five Quid

  • 1 ounce Pimms
  • 1/2 ounce lemon juice
  • 1 ounce of rhubarb bitters
  • topped with mint, soda and sprite

A light and tasty play on one of the famous staple drinks at Wimbledon, the Pimm’s Cup.


^ Cucumber Mojito (a.k.a. A Very Dangerous Drink)*

  • 1.5 ounce of white rum
  • 1/2 ounce cucumber bitters
  • 3/4 ounce lime juice
  • 1 ounce simple syrup
  • muddled mint & cucumber
  • topped with soda

*This is a very light and refreshing summer cocktail with virtually no taste of the 2 ounces of alcohol. Beware and drink these with great care or you just might end up naked streaking down Granville Street yelling gibberish at passing jailbait and inevitably the fuzz who I assume won’t be too happy to see you.


^ Flower Sour

  • 1 ounce rye whiskey
  • 1/2 ounce floral bitters
  • 3/4 lemon juice
  • 1 ounce simple syrup
  • egg white

A light and delicate variation on a whiskey sour with a nice floral finish.


^ Charred Bourban Sour

  • 2 ounce Maker’s Mark bourban
  • 3/4 ounce lemon juice
  • 1 ounce charred American oak & caramelized coconut syrup
  • 1/2 ounce house bitters
  • egg white

with a Molecular Charred Bourban Sour

  • 1 block Maker’s Mark infused meringue – smoked in the convection oven for 3 hours with american oak
  • 1 Maker’s Mark gelee
  • 1 housemade bitters ribbon
  • 1 piece charred american oak/coconut brittle
  • heavy dose of lemon powder (with citric acid)

This is the drink that won Lauren the recent Maker’s Mark cocktail competition at Boneta, and deservedly so. It is a sweet, complex, and balanced cocktail with lots of depth, with subtle notes of vanilla, citrus, caramelization, and a lingering coconut finish. And to taste it all over again in solid-state form as a meringue with textures of smoked brittle and lemon powder? Pure genius.

Thanks to Lauren and The Refinery staff for the great evening! And thank you to Mark Prince for his photo assistance. ~ PK



Stephen Bonner wrote @ June 11th, 2009 at 11:49 pm

Lauren your skills amaze me. Molecular mixology right over my head. Looking toward to some of these gems.

Lauren M wrote @ June 12th, 2009 at 9:48 am

Thanks Stephen, I look forward to your visit!

About Lauren Mote

Lauren has been an intricate part of the food industry for many years. Whether it’s behind the bar, in the kitchen, tasting and learning about wine, or sitting with her laptop writing food stories and reviews at the local coffee house, it was clear at an early age that Lauren’s professional and personal life would be completely consumed by the joy and passion of edibles.
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