Robert Simonson

Contributing Editor

The head bartender at Los Angeles’ iconic Musso & Frank has been serving cocktails for more than 30 years.

The Campbell’s bartender is the calm eye in a hurricane of Grand Central commuters.

Why the bar that kicked off LA’s cocktail revival resists the urge to change with the times.

Places

Why some of today’s most prominent bartenders are advocating for smaller, more carefully curated programs.

One of the bar world’s most anticipated openings eschews the shock-and-awe of molecular mixology—until you pull back the curtain.

We asked 12 of America's best bartenders to submit their finest recipe for the Mojito—and then blind-tasted them all to find the best of the best.

The beloved Miller’s Pub bartender on what’s kept him there for 24 years.

From Dead Rabbit Grocery & Grog to Little Jumbo, the stories behind the world’s most obscure bar names.

Brian Miller and Major Food Group’s king-size tiki bar, The Polynesian, aims to be the best in the world.

We asked 14 of America's best bartenders to submit their finest recipe for the Gimlet—and then blind-tasted them all to find the best of the best.