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

Bar Review: Jim Meehan’s Ambitious Act Two

Just over ten years since opening the pioneering PDT, Jim Meehan returns with Prairie School, a high-concept bar inspired by architect Frank Lloyd Wright.

story: Robert Simonson
photos: Hilary Higgins

Cocktails

Bar Review: Is the New EMP Actually an Improvement?

Robert Simonson on the revamp of Eleven Madison Park’s trailblazing bar.

story: Robert Simonson
photos: Eric Medsker

Cocktails

In Search of the Ultimate Old-Fashioned

We asked 17 of America's best bartenders to submit their finest recipe for the Old-Fashioned—then blind-tasted them all to find the best of the best.

story: Robert Simonson
photo: Daniel Krieger

Cocktails

The State of the New York Steakhouse Martini

How have these bastions of old-school drinking changed with the times?

story: Robert Simonson
photos: Lizzie Munro

Cocktails

Can the Bar Industry Tackle Its Inclusion Problem?

The past year brought to light issues of sexism and diversity within the bar community, forcing the drinks world to take a hard look at itself.

story: Robert Simonson
photo: Lizzie Munro

Cocktails

The Cocktail and Spirits Stories That Will Shape 2018

From mezcal mania to Japanese-style highballs, Robert Simonson lays out the cocktail and spirits trends that will make a difference in 2018.

story: Robert Simonson
illustration: Natalie K Nelson

Cocktails

In Search of the Ultimate Champagne Cocktail

We asked 15 of America's best bartenders to submit their finest recipe for the Champagne Cocktail—then blind-tasted them all to find the best of the best.