Rum & Coffee Martinez by Lauren Mote

Written by Christopher Menning | December 2, 2019

rum and coffee Martinez

Culinary Odyssey

Chatting to Lauren about her twenty-four years in hospitality reveals a passion for culinary practices and using it to bring people together.

Lauren’s entrepreneurial spirit and love for food and drink have propelled her career forward to being the DIAGEO Reserve & World Class Global Cocktailian, a co-creator of Bittered Sling Bitters, a sommelier, writer, and spirits’ judge. 

It sounds like a lot of hats to wear but the key to this is Lauren’s ambitions to create community and authenticity in all she does whether through educational programs or her trade communication.

 

"We tried to take as much of our experience and our spiritual connection with nature, food, people, and of course with beverage and blend that into a concept that felt authentic."

Lauren Mote

When we spoke to her she had just recently created a Tepache, a fermented pineapple beverage, and told us about some of the interesting ingredients she has been making. In part, she mentions, it’s easy to get creative and make stuff in the kitchen when your husband, Jonathan Chovancek, is a chef.

Alongside kitchen creations both are co-creators, or co-captains as they like to be called, of the Bittered Sling Cocktail Bitters range.

Lauren herself had been making bitters since 2008 so when the duo decided to create a line of high-quality cocktail bitters with culinary extracts they already had good credentials.

Lauren continues to shape the way enthusiasts both in Vancouver and around the globe view and consume cocktails through her avant-garde mixology, innovative training and consulting programs, and mentorship of apprentice bartenders.

Using Ron Zacapa 23, a Diageo headliner rum, and one of own bitters, the Kensington Aromatic Bitters, she has created this delicious Rum & Coffee Martinez with coffee liqueur and an orange finish.

You can listen more about Lauren’s inspirational career and her bitters company on Episode 20 of On The Back Bar podcast.

rum and coffee Martinez

Rum & Coffee Martinez

Using Ron Zacapa 23, a Diageo headliner rum, and one of own bitters, the Kensington Aromatic Bitters, she has created this delicious Rum & Coffee Martinez with coffee liqueur and an orange finish.
Prep Time: 2 minutes
Cook Time: 4 minutes
Total Time: 6 minutes
Course: Drinks
Cuisine: Cocktail
Keyword: coffee cocktail
Servings: 1 cocktail
Calories: 200kcal
Author: Lauren Mote

Equipment

  • Mixing glass
  • Bar Spoon
  • Julep Strainer
  • Coupette Glass

Ingredients

  • 45 ml Zacapa 23 Rum
  • 15 ml Mr. Black Cold Brew Coffee liqueur 
  • 22 ml Belsazar Red Vermouth
  • 1 dash Bittered Sling Kensington Aromatic Bitters

Instructions

  • Stir all ingredients with ice in a mixing glass.
  • strain neat into a chilled cocktail glass or coupe.
  • Spray the oils of an orange cheek over the top of the drink, and thread the cheek onto a cocktail pick.
  • Top the orange (flesh side up) with grated coffee bean, and serve.

Nutrition

Calories: 200kcal
Tried this recipe?Let us know how it was!
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