Robert Simonson

Contributing Editor

Robert Simonson writes about cocktails, spirits and bars for the New York Times. He is the author of The Old-Fashioned: The Story of the World's First Classic Cocktail (2014), A Proper Drink (2016) and 3-Ingredient Cocktails: An Opinionated Guide to the Most Enduring Drinks in the Cocktail Canon (2017).

Cocktails

How the Piña Verde Became a Modern Classic

Erick Castro's green Chartreuse-based variation on the Piña Colada is one of the most unorthodox modern standards.

story: Robert Simonson
photo: Daniel Krieger

Cocktails

How the Porn Star Martini Became a Modern Classic

Douglas Ankrah's provocative 'tini still holds sway more than 20 years on.

story: Robert Simonson
photo: Jamie Lau

Cocktails

Montana’s Great Lost Barman

Julian’s Recipes, the second cocktail book ever to be written by a Black bartender, is the legacy of Julian Anderson, whose drinks were considered to be “better than the finest.”

story: Robert Simonson
illustration: Nick Hensley

Cocktails

How the Old Cuban Became a Modern Classic

Audrey Saunders’ sparkling Mojito riff became a transcontinental standard long before Pegu Club opened its doors.

story: Robert Simonson
photo: Lizzie Munro

Cocktails

A Guiding Light Goes Dark

For 15 years, Pegu Club reshaped the way we drink, and trained a generation of bartenders along the way. This is its legacy, in the words of former staff, owners…

story: Robert Simonson
photo: Daniel Krieger

Cocktails

What Makes a Modern Classic?

The point at which a modern cocktail becomes classic goes beyond mere popularity.

story: Robert Simonson
photo: Daniel Krieger

Cocktails

Mapping the Mai Tai

Tracing the iconic cocktail’s return to form.

story: Robert Simonson
photo: Lizzie Munro

Places

The World’s Most Iconic Bars

From the cradle of the Daiquiri to a New Orleans stalwart, these are the 10 historic bars that still inspire modern drink culture.

story: Robert Simonson
photo: Caleb Krivoshey

Cocktails

In Search of the Ultimate Cosmo

We asked 10 of America's best bartenders to submit their finest recipe for the Cosmopolitan—and then blind-tasted them all to find the best of the best.

story: Robert Simonson
photo: Lizzie Munro

Cocktails

Is It Time to Ditch the Sugar Rim?

Key to a number of historic cocktails, the garnish’s place in the modern bar is up for debate.

story: Robert Simonson
photo: Kelly Puleio