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 Siesta Became a Modern Classic

Katie Stipe’s spin on the Hemingway Daiquiri showcased two ingredients that would soon become stars of the cocktail revival: tequila and Campari.

story: Robert Simonson
photo: Eric Medsker

Cocktails

How the Revolver Became a Modern Classic

The coffee-spiked twist on the Manhattan emerged as a counterpoint to San Francisco’s ’tini culture.

story: Robert Simonson
photo: Kelly Puleio

Cocktails

The Other Modern Classic Cocktails

The Wibble. The Hard Sell. The Darkside. These "minor" classics belong to a category of their own.

story: Robert Simonson
photo: Lizzie Munro

Cocktails

How the Gold Rush Became a Modern Classic

The Milk & Honey staple was, surprisingly, not invented by a bartender.

story: Robert Simonson
photo: Lizzie Munro

Cocktails

In Search of the Ultimate Freezer Martini

We asked 10 of the world's best bartenders to submit their finest recipe for the pre-batched Martini—then blind-tasted them all to find the best of the best.

story: Robert Simonson
photo: Lizzie Munro

Cocktails

What Is It About the Manhattan?

There’s a reason why the Golden Age recipe has inspired more modern classic cocktails than any other.

story: Robert Simonson
photo: Lizzie Munro

Cocktails

How the Death Flip Became a Modern Classic

The brash combination of Chartreuse, Jägermeister, tequila and a whole egg is the only flip to enter the contemporary cocktail canon.

story: Robert Simonson
photo: Lizzie Munro

Cocktails

The Mocktail Has Been Here All Along

Much like its spirited counterpart, the world of non-alcoholic drinks experienced its first Golden Age more than a century ago.

story: Robert Simonson
photo: Lizzie Munro

Cocktails

The Modern Cocktail Loosens Up

In the final installment of a four-part series, Robert Simonson examines the years 2010 to 2015, a period in which the cocktail world shed its pretensions, and opened its doors.

story: Robert Simonson
illustration: Raphaelle Macaron

Cocktails

How the Breakfast Martini Became a Modern Classic

Salvatore Calabrese's ingenious jam-infused sour reintroduced preserves to the bartender's arsenal.

story: Robert Simonson
photo: Lizzie Munro