Robert Simonson

Contributing Editor

Beer

This half-and-half combination of Schlitz and Pabst has been celebrated with T-shirts, anniversary parties and even its own Twitter account.

Why “Put it on my tab,” once a bond between bar and loyal customer, has gone extinct.

If Smith & Wollensky’s longtime barman doesn’t know your name, “you came from someplace else.”

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

When it comes to its portrayal of drinks and drinking culture, Hollywood is woefully out of touch.

A Rake’s Bar dedicates itself wholly to regional ingredients, forgoing the likes of simple syrup and citrus. But are the drinks any good?

The iconic Melody Lanes bartender on bartending’s “mathematical signature” and what he’s learned from 30 years behind the bar.

The blue cheese-stuffed olive has proven itself, bizarrely, to be one of the few drink garnishes with real staying power.

Downtown LA’s booming scene insists that the new hotel bar is really five bars in one.

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