Laura Spradlin, mixologist and bar manager for the Noyo Harbor Inn, grew up on the Mendocino Coast, surrounded by redwoods. “I think that shapes you without you even realizing it- the quiet beauty here, and the respect for things that are made by hand, slowly, with care.”

Her father was a printer. “We had a print shop below our house. I grew up watching things come to life through process. Ink, paper, detail. My mom was an artist. Not just in one way, but in everything she did. She painted, she was a photographer, she dried flowers, made potpourri, created perfumes and kept a huge garden. We had animals, we grew our own food- everything around us felt alive, intentional. My mother loved beauty, and more than that, she created a life that reflected it. I grew up watching her bring that into everyday, over and over. That stayed with me.”

Spradlin began her career as a server at the age of 21. “Around that time, the Heritage House was looking for a bartender with no experience or preconceived ideas. I wanted to expand my skills. I had an interview and got hired.” She felt lucky to land the job. “I almost didn’t do it. I didn’t have the confidence. My mom talked me into it. She had faith in me. “Little did I know that decision would turn into my lifelong passion and career.”

She’s been behind the bar for over 40 years now, and still feels that same creative potential that she experienced as a fledgling bartender. “My goal now is to make something not just good, but beautiful. Something that feels like it matters.” She’s been the mixologist at the Noyo Harbor Inn for the past seven years, and her grace, conviviality with her customers and her cocktails and home-prepared bitters are not just the talk of the town- they are the elements that have created a personal customer base, with travelers and tourists returning year after year to sample Spradlin’s latest creations, along with a very dedicated local following.

“I feel really fortunate to be in a place where that kind of creativity is supported-where there’s room to explore, to build, and to bring something personal into the work in a meaningful way.” Noyo Harbor Inn’s General Manager Scott Schneider affectionately dubs her “The Mendocino Cocktail Maven.”

Not only does Spradlin manage the mixologist, but she also manages the morning crew’s barista service. “We make high-quality special coffees and house-made syrups. They’re beautifully decorated. People rave about our coffee drinks.”

One of the fastest-growing parts of Spradlin’s repertoire is the creation of mocktails.

“Our mocktail list is really expanding. Non-alcoholic drinkers are loving the selection. We have 5 drinks that sell all the time. That’s where my focus is right now.” Who wouldn’t enjoy a Rosemary Lime Elderflower Tonic?

The craft cocktail movement is huge, and Spradlin has ridden the wave of change- from wine to cocktails. “In the 90’s, it was about wine. Now, it’s about cocktails. People look for a high-quality cocktail made with thought. When I hire people, I’m looking for staff who make every single cocktail with care and effort.”

Her cocktails aren’t just about using premium alcohol and other ingredients.

“The experience doesn’t stop with taste. It’s visual, it’s aromatic, and it’s in the finishing details. Each cocktail is completed with its own sense of personality-whether it’s a custom cocktail pick, something playful or seasonal, or a carefully chosen garnish that ties the whole drink together. We use decorative rims-layered sugars, florals, even a touch of shimmer- like a Rose Lemon Drop finished with dried rose petals and soft pink sparkle that catches the light. Garnishes might be dried fruit- something unexpected that makes you pause for a second before you take a sip.”

Spradlin is perhaps best known for the creation and development of her ever-changing selection of bitters- made in batches, used in her cocktails, and sold in small vials at the Inn. “What I’m doing now feels like being an apothecary behind the bar.”

“Bitters became a focus later in my career. As my mixology evolved, I wanted more control over my finished cocktails.” After conducting research, Spradlin discovered that the bitter aspect of a cocktail’s flavor profile is usually what’s missing. “Bitters make a cocktail go from flat to ‘wow,’” she smiles. “They’re what bring balance- pulling sweetness back, lifting citrus, grounding a spirit, adding length to the finish. They connect all the elements, so the drink doesn’t feel flat or one-dimensional. It’s that subtle complexity that people might not be able to name, but they recognize it when it’s there.”

“Bitters used to be used as medicinal cure-alls. Someone discovered they made cocktails amazing. Now people realize they add depth, structure, and balance.”

“Bitters are built slowly, layer by layer- botanicals, citrus, spice, floral notes- each one carefully balanced so nothing overwhelms the other. There’s a structure to them, almost like building a perfume or composing something- you’re working with top notes, mid notes, and depth, making sure everything has its place.“

The Inn has about 12 varieties of bitters for purchase right now, with Spradlin noting that more are coming in the very near future. “Generally, you can finish a batch in 4 to 6 weeks. I like to go longer. A lot of people just throw everything together, but you don’t have as much control. That was my initial strategy. I found that with lilacs, if they got over-steeped, they get muddy. So I start with lilacs and strain those off, I might add a smoky tea to it, but only for about 12 hours, then add other herbs. I do everything in stages. It’s such an art- something fresh can quickly turn unpleasant. With the rose lavender bitters, the lavender can completely overpower the rose. You have to dial in the amounts and when those flavors are going to pop, tasting as you go.”

“When I have cocktails in mind, I work my bitters into the cocktail ideas, so they match and work together, like my Cherry Blossom Old Fashioned. I made a hazelnut bitter to go with it using Chukar cherries, which I’m brewing right now.”

“Recently, I made a batch of lilac bitters. I’d been driving past this one lilac bush for years, and this year, I actually knocked on the neighbor’s door. I told the owner what I was doing, and he just lit up. He said, ‘Take as many blooms as you want- as long as I get a bottle.’ He offered to get me a bag and scissors. I spent the entire day hand-picking those flowers- carefully pulling out all the green so the recipe wouldn’t turn bitter. Just blossom by blossom, all day. And at the end of it, I had one jar,” she smiles.

“My current focus is on local, thoughtful, and unexpected flavors and combinations.

This takes time, attention, and a certain kind of patience. What this does in a cocktail is what makes it complete. I’m developing bitters that feel like they belong here. Locally inspired, thoughtfully made, and a little bit unexpected.”

“The part I love the most: taking everything I grew up around- the beauty, detail, craftsmanship- and turning it into something someone can actually experience in a single moment.” She credits Mark Bawery, long-time wine and spirits buyer for the former Albion River Inn, for much of her inspiration and training. “We worked side by side for 30 years. He was an instrumental person in my life.”

“It’s a continual learning experience for me. In my lifetime, I’ll never know the tip of the iceberg- things are always evolving and layering. I feel so supported by our owner and Scott, who give me the grace to be creative. I get to give something back to people I’ve known for decades, which has given what I do a deep meaning. This work touches people. They remember, and they come back.”