Lawrence Spies

since August 2009 interests Home Brewer, Mixology


La Paloma Cocktail 31 Dec 2013
8:11 am

I love Tequila, fresh grapefruit juice, (Ruby Red), and grapefruit soda so this is my favorite cocktail! I use 1 oz fresh squeezed Ruby Red grapefruit juice and omit the lime juice…I think the lime juice overpowers the grapefruit soda and thats all I taste.

2 oz Tequila
1 oz fresh Ruby Red grapefruit juice
pinch of salt (omit if you don’t like/want salt)
top with grapefruit soda
garnish with lime wedge

Build in a collins glass filled with ice, stir, garnish with lime.

How to Not [email protected]%& Up a Daiquiri 19 Jul 2012
11:05 pm

hehe…I have just enough ED15 to make this drink! Although the sad part is i will be out of ED15 after this drink!  Will have to use some Fazenda Mae De Ouro Cachaca to make my Daq’s(Caipirinha’s in Brasil) until I get more ED15.

Liquid Indulgence Spiked Milkshake 25 Sep 2012
9:58 am

Oh My…that looks delicious! I am making this ASAP, I also have some Tres Leches Liquorer that i will use and would be perfect for this style of cream cocktail.

Liquid Indulgence Spiked Milkshake 25 Sep 2012
10:03 am

Huh…that would be “Liqueur” hehe

Bloody Good Balsamic Mary 11 Sep 2012
10:25 am

Wow that looks and sounds awesome! I have to try this! I also like to throw in a chipotle pepper (or two)in adobo sauce and a little adobo sauce from the can to add some heat and great smokey flavor!

Smitten Cocktail 21 Aug 2012
1:05 pm

Yum! looks delicious!

Tom Collins Cocktail 27 Jul 2012
1:20 pm

I like to top off with 7-Up, Sprite or other lemon-lime soda. It adds a nice little citrus kick to the drink.

Sharelle Klaus - DRY Soda 13 Jun 2012
11:55 pm

These look and sound great! The blood orange and cucumber I must try!  Are these products in Texas and where to get them?

Bond St. Sparkler Cocktail 25 Aug 2011
12:33 pm

No lemon juice? Your recipe calls for it…

Rum and Cheese Pairing with Ed Hamilton of 9 Jan 2012
9:30 pm

Great video! I Love Rum and I love Cheese! Ok Where did you get that awesome knife/fruit slicer?

Caipirinha Cocktail 19 Aug 2009
3:35 am

This drink should be shaken not stirred!! Then served unstrained into rocks/old fashioned glass(I use 9oz rocks)...My favorite Cachaca is Fazenda Mae De Ouro…Great stuff!!

Caipirinha Cocktail 19 Aug 2009
10:22 am

No offense meant and I should have worded it better…Your muddle method is perfect, its the shaken over stirred part is what I was talking about…shaken is much better and the way I learned from “Cachaca Dave” at

Stirring a Caipirinha with a glass full of ice and lime wedges does not mix the drink very well, shaken how ever will mix the drink very well and assure the sugar is dissolved. Traditional? Original? but much better IMHO.

Cachaca is Fazenda Mae De Ouro is in the states, if you want a bottle, drop me a line, I will send you one!  also I love to see that you are showing drinks made with Canton Ginger! I was just introduced to this wonderful elixir and kill a bottle over a weeks time! and if you add a 3/4 oz shot or more of Ginger Liqueur to a Caipirinha it adds a nice flavor profile!

Brandy Alexander Cocktail 1 Feb 2011
1:56 pm

Chocolate or Xocolatl Mole Bitters would be a great addition! maybe ‘Elemakule Tiki Bitters as well…

Brandy Alexander Cocktail 2 Feb 2011
6:42 pm

Ian, If I may, say that many many “real” bartenders use jiggers, I think free pouring is more about style that goes with flaring. Kind of hard to look cool and seamless when after a great flair you have to stop and use a jigger! While you can be very accurate free pouring and entertaining while making a drink. I would rather just use a jigger, to be accurate, make an awesome drink, and dazzle a customers/friends palate rather than give them a floor show! I could care less how dazzling a bartender flairs or accurate free pours are if their drinks miss the mark! So don’t be intimidated!!! If you want to use jiggers go for it and let your drinks do the entertaining! Managers? I guess that depends on each individual situation, but if you can make great drinks quickly using jiggers, then I don’t see a problem, unless of course flaring/free pouring is a job requirement. To tell you the truth, when I order a drink, I am thirsty and I want a drink ASAP, and sometimes when the bartender starts his show, I want to tell them “just make my drink already!” lol BTW tell your friend to come over and let him free pour some preselected drinks and you make them using jiggers, dollars to donuts, your drinks will consistently taste better and the time saved by free pouring is not very much. Thats my two cents!

Citrus 75 Cocktail 6 Jan 2011
8:03 pm

Any reason not to add the juice of the three lemon you peeled in the Limoncello? probably have to up the simple syrup to balance it.

Citrus 75 Cocktail 9 Jan 2011
7:31 am

Thanks! Don’t want brown Limoncello! lol I made a batch per your recipe, minus the lemon juice, and it looks good! can wait try it next week. Also I love grapefruit, so i want to make a batch of that as well! See what you started! lol

How to Fat Wash a Spirit 7 Dec 2010
8:33 am

Apple Wood, Hickory, or Maple smoked bacon adds a nice touch as well!...

Rye Old Fashioned Cocktail 30 Nov 2010
9:40 am

Wow and I just ordered a Rye Old Fashion last night, and of course, the bar tender ruined the drink by adding club soda!! I should have watched him closer, but I did send it back, and had it made right! I hope he got the message! Thanks Robert for getting it right!

Rye Old Fashioned Cocktail 30 Nov 2010
1:26 pm

No…It was topped with club soda, and it was nasty. If I use a sugar cube, I soak it first with bitters, then use maybe a bar spoon/teaspoon of water to dissolve the sugar.  But starting to like the simplicity of using just a touch of simple syrup, as Robert did, and then the bitters. No problems with undissolved sugar that way :) Plus I am now using a orange peel instead of the lemon peel called for in the original old fashioned. The orange taste so much better with bourbon than the lemon does. That’s about as far as I wonder from the original recipe. IMHO I don’t think club soda should be any where near an old fashioned…If I want something fizzy, I will order a Bourbon and Coke. ;)

Rye Old Fashioned Cocktail 3 Dec 2010
10:29 pm

I agree Chuck, Brian “take any pride in their work”, “mangled by the masses” which I don’t understand! It is easier and quicker to make it right like Roberts recipe, than to mangle some orange and cherry in the glass, and then top it with club soda. If you want to make your claim as a good/ great bar tender, I would definitely go the extra mile, take the time and make it right! I know customers would wait a few seconds/minutes longer to get a great cocktail, then to get a nasty one in half the time.

Rye Old Fashioned Cocktail 4 Dec 2010
4:07 pm

The “make your claim” was a general statement and not directed at you…sorry. I have no doubt you make cocktails the right way.  I agree 100%, if we can do it at home for ourselves or friends why can’t bartenders who are making money and tips do it right? I will be going to Denver next year, hopefully, I will have to check out Colt and Gray before I head home.

Rye Old Fashioned Cocktail 5 Dec 2010
10:55 am

I agree! I try and have the best liquor/ingredients i can get, for my budget, so i can make the best cocktail I can. Bartenders can be limited by the bar itself and the liquor it keeps on hand, but even with decent liquors on hand some bartenders still seem to miss the mark. I am sure cost has a lot to do with it, they buy cheap liquor, make bad drinks, then over charge the customer, and like you say, they think we won’t pay the cost of a great cocktail made with top shelf ingredients. If i have to shell out Mercedes prices for a cocktail, I want a 2011 Mercedes style cocktail, not a 1970 Gremlin!

Rye Old Fashioned Cocktail 8 Dec 2010
6:27 am

Also Gran Gala Orange Liqueur from Italy is a great choice too. It makes a great Margarita!

Rye Old Fashioned Cocktail 16 Dec 2010
8:43 am

Hmmmm….orange liqueur(in place of simple syrup) and cherry bitters would be a great choice.  I love Benedictine so I need to give that a try. Also Canton Ginger Liqueur would be interesting to try.  “plethora” when referring to cocktail bitters? Yeah really! So many to choose from now…I have cherry, grapefruit, Angostura, Peychaud,  and Regan’s Bitters on hand. Want to try Cranberry, Peach, Plum, and Old Fashioned bitters as well.

Rye Old Fashioned Cocktail 16 Dec 2010
9:06 am

Oh and The Bitter Truth Creole Bitters is a must try as well…perfect for a Sazerac cocktail.

Piña Colada 9 Nov 2010
10:32 am

looks and sounds delicious! I will have to try this one for sure.

Honey Hum Collins Cocktail 14 Dec 2010
9:17 am

Did this recipe substituting with Bookers Bourbon, and Barenjagers Honey liqueur…great recipe Kathy!

Tom Collins Cocktail 19 Oct 2010
6:23 pm

Plymouth is my Gin of choice.

Tom Collins Cocktail 21 Oct 2010
12:46 am

Tangueray 10, Bombay Sapphire, Hendricks, are others I like too, but like you Chris, I keep coming back to my original choice. Also try topping off your Tom Collins now and then with 7-Up or your favorite lemon lime soda instead of soda for a little extra citrus kick. My first serious taste of Gin, other than the stolen sips from my parents liquor cabinet when I was a kid, was on a cruise to the Bahamas. When I got to the bar, I told the bar tender I like Gin, and with that, the bar tender made me an awesome Tom Collins and its been one of my favorites since. Simple and delicious…Thanks Robert for featuring the Tom Collins!

Manhattan Cocktail Classic 2010 1 Jun 2010
10:57 am

I never liked scotch until I tried a Laphroaig 15 yo single malt from the Island of Islay, after the first sip I was hooked!!  great video!