Podcast appearances and mentions of Robert Simonson

Chuck Cowdery was called “the dean of American whiskey journalism” by no less than Robert Simonson in the New York Times. So when I decided more than 250 episodes into this podcast to finally devote one to Mexican whiskey, I naturally invited my celebrated drinking buddy over. It's (perhaps) the corniest episode of Agave Road Trip!Agave Road Trip is a critically acclaimed, award-winning podcast that helps gringx bartenders better understand agave, agave spirits, and rural Mexico. This episode is hosted by Lou Bank with special guest Chuck Cowdery and additional wisdom from Ismael Gomez of Laika Spirits, Xaime Navarro of Whisky Juan del Campo and Gracias a Dios Mezcal, Txomin Alcorta of Whisky Prieto y Prieta, and Jonathan Barbieri of Whiskey Maiz Nation!Episode NotesCheck out The Chuck Cowdery Blog!Thanks to Ismael Gomez of Laika Spirits, Xaime Navarro of Gracias a Dios Mezcal and Juan Del Campo Whiskey, Txomin Alcorta of Whisky Prieto y Prieta, and Jonathan Barbieri of Whiskey Maiz Nation for the quotes this episode.You can check out NOM 199 here and to see how the rules for whiskey in Mexico compare to the rules for Mezcal, Tequila, and everything else, check out this spreadsheet.And if the tangent about feni in Goa got you going, check out Hansel Vaz's Instagram page and Fazenda Cazulo!

In order to understand what the Martini is, it's important to know what the Martini was. Our contributing editor Robert Simonson (publisher of The Mix newsletter and author of The Martini Cocktail) joins us for this episode to explore the Martini's evolution since its inception, and to consider the Martini's role in modern cocktail culture.Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at imbibemagazine.com, and on Instagram, Threads, and Facebook, and if you're not already a subscriber, we'd love to have you join us—click here to subscribe. 

The BanterThe Guys talk about what Robert Simonson calls “the cold switcheroo” and what's next in the world of martini. The ConversationThe Restaurant Guys get two Corisons on one show! They catch up with Cathy Corison and her daughter Grace Corison Martin who will, perhaps along with her sister, take over the winery one day. They discuss the challenging past, bright present and brilliant future of Corison Wines. The Inside TrackThey have been avid fans of Cathy Corison's wines (Corison Winery) and they have hosted wine dinners at their places with Cathy and she has hosted them when they visit in California. On the idea of her daughters eventually taking the reins at the winery, Cathy says,“I'm just so grateful to know that it's going to go forward after me because we're farmers.  It's a very long term business.  And in fact, the wines I'm making today are still going to be on the youthful side when I'm gone. So just to know that it's going to go forward is, is very, very gratifying,” Cathy Corison on The Restaurant Guys Podcast 2024BioCathy Corison's winemaking journey began nearly 50 years ago when she took a wine appreciation course. Two years later she graduated, and two days after that, arrived in the Napa Valley, bent on making wine. A master's degree in Enology at UC Davis followed. She made wine at Chappellet Vineyard for the 1980's. In 1987, toward the end of her tenure at Chappellet, there was a wine inside her that she needed to make and she began to buy grapes and barrels. Using other wineries' facilities, she was able to create the wine of her own.She founded her own winery, Corison Winery, in 1987. The winery is located in St. Helena, California in a barn built by Corison's husband, William Martin. They have two daughters, Grace and Rose, who are poised to take the reins in the future. Grace Corison Martin earned a BFA in Acting from Syracuse University and then worked in restaurants in NYC. Since moving back to the Napa Valley, Grace completed her Winemaking Certificate at UC Davis, and her Level 3 WSET.InfoCorison Wineryhttps://www.corison.com/See the Kronos table!https://www.corison.com/about/Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2401692/subscribe

The BanterThe Guys discuss the pros and cons of “Best of” lists and how they would rank some colorful local watering holes.The ConversationThe Restaurant Guys welcome acclaimed writer Robert Simonson,  a cocktail enthusiast and expert. They devise a dream team of restaurant reviewers, bond over a love of hot dogs and discuss an exclusive gin that might be worth its price.See below for The Guys' newest mashup cocktail:The Presidential Stormy Porn Star MartiniA mash up of three cocktails★ El Presidente (Rum, Curacao)★ Dark and Stormy (Black Seal Rum, Ginger)★ Pornstar Martini (Passion Fruit, Vanilla Vodka)Ingredients1    oz  Goslings Black Seal Bermuda Rum.75 oz  Chinoa Passion Fruit Liqueur.75 oz  Pierre Ferrand Orange Curacao.5   oz  Stolichnaya Vanilla Vodka.25 oz  Poire Williams (Purkhart).5   oz Ginger Syrup (same as for Penicillin - see sub recipe below)Combine all above ingredients in a mixing glass.Stir over ice until completely chilled.  Strain into coup.Dash Regan's Orange BittersDash DeGroff Bitters (Sub Angostura Bitters if necessary)Garnish: Flag of Candied Ginger and Cherry                     The Inside TrackThe Guys have known Robert for a long time and have hosted a couple of book signings to share Robert's knowledge and expertise with others. After much research, Robert has deemed The Guys' restaurant Stage Left Steak the oldest continuously running craft cocktail bar.“Cocktails come with an attached culture and I don't think I would have spent so many years writing about cocktails if that culture wasn't so fascinating,” Robert Simonson on The Restaurant Guys Podcast 2024BioRobert Simonson writes about cocktails, spirits, bars, and bartenders for the New York Times and is the creator and author of the Substack newsletter The Mix with Robert Simonson. His books include The Old-Fashioned (2014), the first single-drink cocktail book of its kind; A Proper Drink (2016), the first (and so far only) history of the modern cocktail revival; 3-Ingredient Cocktails (2017), which was nominated for a 2018 James Beard Award; The Martini Cocktail (2019), which was nominated for a 2020 James Beard Award and IACP Award and won that year's Spirited AwardReach out to The Restaurant GuysOur Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguys**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2401692/subscribe

The 1950s to the 1990s are often dubbed as the cocktail's Dark Ages where drinks like Long Island Iced Teas and Midori Sours reined supreme. The drinks from this time are often reviled or ridiculed, but they made important contributions to cocktail history, too. In this episode: How TGI Fridays, Madonna, and the Cosmopolitan helped define this era of the American cocktail.Further Reading:A Proper Drink by Robert Simonson"1970s Ockctails & Disco Drinks" Difford's Guide"History of the Nightclub" American Nightlife Association"How TGI Fridays Has Influenced Modern Craft Cocktail Culture" in The Thrillist by Kevin AlexanderSpirits, Sugar, Water, Bitters by Derek Brown with Robert YuleStraight Up or on the Rocks: The story of the American cocktail by William Grimes"TGI Fridays Was Once The Hottest Bar In America—What Happened?" in Delish by Hannah Selinger"The Legacy of Joe Baum" in Edible Manhattan by Nancy MatsumotoThe Oxford Companion to Spirits & Cocktails (Edited by David Wondrich & Noah Rothbaum)"The Soviet Union Paid Pepsi With Vodka and Warships in Decades-Long Barter" in Vinepair by Ashlie Hughes (Illustrated by Gerry Selian)"This is the Story of the Rainbow Room" in Punch by Joshua David SteinSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

LIVE! from Hot Luck (Austin, TX)--Perhaps best known as the force behind Bakers Against Racism, Paola Velez (Dōekï Dōekï) has made a life and career of intertwining baking and altruism. (As her website says, she just wants to "Bake the World a Better Place.") In this interview, recorded on the grounds of Hot Luck last weekend, Paola shares about her Bronx childhood, how she switched from savory cooking to baking and pastry, her thoughts on how pastry chefs can express themselves, and--of course--her new cookbook (!), charitable work, and philosophy of giving and making it easy to give.In this episode, we also visit with participating Hot Luck chefs Amanda Shulman, Sarah Grunenberg, and Mashama Bailey.***REMINDER! This Sunday, June 2, from 4pm to 6pm, Andrew and cocktail writer Robert Simonson will co-host (with Swoony's restaurant in Brooklyn) a book party, talk, and signing. (click through for info and tickets) Limited seating, so purchase your ticket ASAP.***Donate to Southern Smoke!Huge thanks to our presenting sponsor, meez, the recipe operating software for professionals. Sign up today for a basic  (free) or premium membership. Thanks also to S.Pellegrino. The application process is now open for the S.Pellegrino Young Chef Academy Competition 2024-2025! THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

Raised in the Bensonhurst neighborhood of Brooklyn, Sal Lamboglia grew up on Italian-American food in a family populated by his chef father, butchers, and other food professionals. Following graduation from culinary school, he spent many years with a Manhattan-based restaurant group before returning to Brooklyn and launching his hit restaurant Cafe Spaghetti in 2022, and its follow up, Swoony's, in 2024. On this episode, Sal takes us through his early life experience, pro training, and how he applies it all in his restaurants today.This Sunday, June 2, Sal is hosting Andrew and spirits writer Robert Simonson for a book party, talk, and signing at Swoony's restaurant in Brooklyn. (click through for info and tickets)Huge thanks to our presenting sponsor, meez, the recipe operating software for professionals. Sign up today for a basic  (free) or premium membership. Thanks also to S.Pellegrino. The application process is now open for the S.Pellegrino Young Chef Academy Competition 2024-2025! THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

When Philly's Friday Saturday Sunday won the James Beard Foundation Award as Outstanding Restaurant in 2023, it was the culmination of chef Chad Williams' slow, patient development, of both his talent and craft, and of the restaurant he co-owns and co-operates with his wife Hanna Williams. In this conversation, recorded at The Chef Conference in Philly last month, Chad takes us through his career, which he approached in a decidedly old-school way, working in kitchens around the city, country, and world for well over a decade, before feeling ready to declare himself a chef. He also describes the growing pains he and Hanna experienced at Friday Saturday Sunday, and the act of desperation that, ironically, helped the restaurant round the corner towards its current success.Please join Andrew and spirits writer Robert Simonson on June 2nd for their book party at Swoony's restaurant in Brooklyn. (click through for info and tickets)Huge thanks to our presenting sponsor, meez, the recipe operating software for professionals. Sign up today for a basic  (free) or premium membership. Thanks also to S.Pellegrino. The application process is now open for the S.Pellegrino Young Chef Academy Competition 2024-2025! THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

Robert Simonson is one of our most prolific and witty scribes on the subject of cocktails. Along with cocktails, he also writes about the related topics of spirits, bars, and bartenders for the New York Times and is the creator and author of the Substack newsletterThe Mix with Robert Simonson.  In his most recent book, The Encyclopedia of Cocktails, Robert offers, in his own singular voice, pocket histories and fun facts about cocktails and the people who create(d) and make/made them, key spirits, and even instruments of cocktailery (muddler, anyone?).  He recently visited Andrew at his Brooklyn home to discuss Robert's book, his approach to writing it, and his career. Enjoy this conversation, and please join Robert and Andrew on June 2nd for their upcoming book party at Swoony's restaurant in Brooklyn. (click through for info and tickets)Huge thanks to our presenting sponsor, meez, the recipe operating software for professionals. Sign up today for a basic  (free) or premium membership. Thanks also to S.Pellegrino. The application process is now open for the S.Pellegrino Young Chef Academy Competition 2024-2025! THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

On the occasion of the relocation of his eponymous restaurant to its new home in Tribeca, Marc Forgione sat down for one of our special conversations--and, man, did he bring it. In just 30 brisk minutes, he and Andrew discuss NYC restaurant rents, the possibilities of a new space, the crucialness of having a private dining room, and the media's portrayal of the industry. You don't want to miss this one!Join the Book Party Swoony's restaurant in Brooklyn is putting on for Andrew and fellow writer Robert Simonson on Sunday, June 2!Huge thanks to our presenting sponsor, meez, the recipe operating software for professionals. Sign up today for a basic  (free) or premium membership. Our thanks to Metro for their support. Visit their website today to learn more about how they can make your restaurant kitchen and office more efficient.  THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

Robert Simonson writes about cocktails, food and travel for the New York Times, where he's been a contributor since 2000. He is the author of seven books about cocktails — he literally wrote the book on the old-fashioned and one on the martini. His latest tome, out now, widens the lens — by a lot. “The Encyclopedia of Cocktails: The People, Bars and Drinks, With More Than 100 recipes” is a delightful omnibus, an alphabetical compendium of the most notable drinks, influential bartenders (living and dead), and important bars that have shaped the cocktail world — all in shot glass-sized entries from absinthe to the zombie.   Brooklyn news and views you can use: bkmag.com Email: hello@bkmag.com Follow along on Facebook: Brooklyn Magazine Twitter: @brooklynmag Instagram: @brooklynmagazine Follow Brian Braiker on Twitter: @slarkpope

We're continuing our coverage of this year's Imbibe 75 list of people and places who'll change the way we drink in the year ahead. For this episode, we talk to two of 2024's People to Watch: cocktail journalist (and Imbibe contributing editor) Robert Simonson, and Baylee Hopings, a Southeast Regional Speed Rack champion who recently made the move from Atlanta to New Orleans.Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at imbibemagazine.com, and on Instagram, Threads, and Facebook, and if you're not already a subscriber, we'd love to have you join us—click here to subscribe. 

On this episode of THE COCKTAIL GURU PODCAST, hosts Jonathan & Jeffrey Pogash talk drinks—and a fair bit of food—with award-winning NEW YORK TIMES cocktail and spirits writer Robert Simonson, author of seven books, including THE ENCYCLOPEDIA OF COCKTAILS, new from Ten Speed Press. All brought to you by Emilio Lustau and Monin Premium Gourmet Syrups. THE COCKTAIL GURU PODCAST is produced by 1st Reel Entertainment and distributed by EatsDrinksTV, a service of the Center for Culinary Culture—Home of The Cocktail Collection, and is available wherever fine podcasts can be heard. The Center for Culinary Culture—Telling the Story of Food & Drink…One Taste at a Time. --- Send in a voice message: https://podcasters.spotify.com/pod/show/thecocktailgurupodcast/message

This week's guest on Cooking Issues is Robert Simonson, who writes about cocktails, spirits, bars, and bartenders for the New York Times and is the creator and author of the Substack newsletter The Mix With Robert Simonson. Hosted on Acast. See acast.com/privacy for more information.

Buy Robert's Book: https://www.penguinrandomhouse.com/books/688467/the-encyclopedia-of-cocktails-by-robert-simonson/ Robert's Substack: https://robertsimonson.substack.com/ ____________________________________ Join us every Monday as acclaimed bartender, Erick Castro, interviews some of the bar industry's top talents from around the world, including bartenders, distillers & authors. If you love cocktails & spirits then this award-winning podcast is just for you. SUPPORT US ON PATREON: Get early access to episodes, exclusive bonus episodes, special content and more: https://www.patreon.com/BartenderAtLarge WATCH OUR VIDEOS ON YOUTUBE: https://www.youtube.com/bartenderatlarge FOLLOW US ON INSTAGRAM: Erick Castro: www.instagram.com/HungryBartender Bartender at Large: www.instagram.com/BartenderAtLarge FOLLOW US ON TWITTER: Erick Castro: www.twitter.com/HungryBartender Bartender at Large: www.twitter.com/BartendAtLarge  

Robert might just be the best-known drinks writer in our whole industry; his articles on spirits, bars and cocktails appear frequently in grown-up newspapers like The New York Times as well as trade publications like PUNCH, Imbibe and Vinepair. He's written more than half a dozen books on bars, spirits and cocktails, co-authored two cocktail apps and has his own signature Old Fashioned kit from Cocktail Kingdom as well as "The Mix", his extremely popular Substack newsletter.  His newest book, "The Encyclopedia of Cocktails", just came out. As you might imagine, he's a great person to sit with for a drink and a chat, and that's what went down here, covering everything from how he switched to drinks writing from being a theater critic, why he's not afraid of the threat of AI to writers, if you can earn a living writing in 2023, and his new book, The Encyclopedia of Cocktails. Along the way we also cover awards and lists, anonymity in bars, which types of books sell better and much more - give it a listen!Buy Robert's books on Amazon: https://www.amazon.com/stores/Robert-Simonson/author/B001K8HFEA?ref=ap_rdr&store_ref=ap_rdr&isDramIntegrated=true&shoppingPortalEnabled=trueBuy Robert's books on Indiebound: https://bookshop.org/search?affiliate=287&source=IndieBound&ref=IndieBoundSearch&keywords=robert+simonson Subscribe to The Mix, Robert's Substack: https://robertsimonson.substack.com/Buy The Simonson Old Fashioned Set: https://cocktailkingdom.com/products/robert-simonson-old-fashioned-set Robert on Instagram: https://www.instagram.com/RobertOSimonson/Robert on Facebook: https://www.facebook.com/robert.simonson.9?mibextid=LQQJ4dRobert's website: https://robertsimonson.net/Email Robert:  rbrtsimonson@gmail.com  Get in touch with Duff!Podcast business enquiries: consulting@liquidsolutions.org (PR friends: we're only interested in having your client on if they can talk about OTHER things than their prepared speaking points or their new thing, whatever that is, for a few hours. They need to be able to hang. Oh, and we won't supply prepared or sample questions, or listener or “reach” stats, either.) Retain Philip's consulting firm, Liquid Solutions, specialised in on-trade engagement & education, brand creation and repositioning: philip@liquidsolutions.org Philip on Instagram: https://www.instagram.com/philipsduff/ Philip on Facebook: Philip Duff Philip on X/Twitter: Philip Duff (@philipduff) / Twitter Philip on LinkedIn: linkedin.com Old Duff Genever on Instagram: Old Duff Genever (@oldduffgenever) • Instagram photos and videos Old Duff Genever on Facebook: facebook.com Old Duff Genever on X/Twitter: https://twitter.com/oldduffgenever?lang=en www.oldduffgenever.com...

Well, it's been a minute!This is a solo Duff ep, where I catch up on  a whole bunch of stuff, including: - Launching Old Duff Genever in Riga, Latvia - Working Bar Convent Berlin, the world's largest bar show - Maison Villevert's charity auction memorial to Gaz Regan - Why I didn't continue my planned trip to Tel Aviv - The informed genius of the Coca-Cola company partnering with Absolut for a...canned Absolut + Sprite? - The Nolet family (Ketel One) buying Bols - The Irish Exit, a fast-service Dead Rabbit in a train station - Patent Pending (NY)'s SharkNado night! - Robert Simonson's book launch, and the impossibly cool Agency of Record bar launch Get in touch with Duff!Podcast business enquiries: consulting@liquidsolutions.org (PR friends: we're only interested in having your client on if they can talk about OTHER things than their prepared speaking points or their new thing, whatever that is, for a few hours. They need to be able to hang. Oh, and we won't supply prepared or sample questions, or listener or “reach” stats, either.) Retain Philip's consulting firm, Liquid Solutions, specialised in on-trade engagement & education, brand creation and repositioning: philip@liquidsolutions.org Philip on Instagram: https://www.instagram.com/philipsduff/ Philip on Facebook: Philip Duff Philip on X/Twitter: Philip Duff (@philipduff) / Twitter Philip on LinkedIn: linkedin.com Old Duff Genever on Instagram: Old Duff Genever (@oldduffgenever) • Instagram photos and videos Old Duff Genever on Facebook: facebook.com Old Duff Genever on X/Twitter: https://twitter.com/oldduffgenever?lang=en www.oldduffgenever.com...

Robert Simonson writes about cocktails, spirits, bars, and bartenders for the New York Times and is the creator and author of the Substack newsletter The Mix With Robert Simonson. In this episode we talk about his terrific new book, The Encyclopedia of Cocktails: The People, Bars & Drinks, with More Than 100 Recipes. The book is amazing in that it covers the world of modern drinking (the people, places, and watering holes) without being dry or overly earnest. Simonson cuts to the heart of the past 100 years of the cocktail, and we go over many of the entries and also dive into Robert's history of covering the scene for nearly 20 years. It's a great episode, and we hope you enjoy it.Also on the show, Matt talks about his recent trip to San Antonio, which included stops at the Jerk Shack, Landrace, Cured, Con Huevos Tacos, and Ray's Drive Inn. The TASTE Texas Tour was supported by our friends at Travel Texas. Check out Matt's dispatches from Austin and Houston. Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. MORE FROM ROBERT SIMONSON:Montana's Great Lost Barman [PUNCH]Your Favorite Classic Cocktails Are More Modern Than You Think [TASTE]Making Sense of the Maximalist Cocktail [PUNCH]

From 2014, Robert Simonson talks about his book "The Old Fashioned. The story of the world's first classic cocktail."

Today is the day that Himkok in Oslo unleash their most ambitious project yet – a catwalk collection inspired by the 13 cocktails on their new menu. But before we hear from head of research and development at Himkok, Paul Voza about that, we have this week's bottles, bar and book recommendationsOur drinks reviews take in two products of the agave variety: the first is Patrón El Alto Tequila; the second, The Lost Explorer Salmiana Mezcal. On the bars front, we sample the cocktails and soak up the luxe but fabulously laid back vibes at recently opened Dover Yard, while our book choice is the excellent Modern Classic Cocktails – 60 Stories and Recipes from the New Golden Age in Drinks by Robert Simonson.Then it's over to Oslo where we hear from Paul Voza about the cocktail creativity at Himkok and the remarkable catwalk show taking place today. The clothes designed by Eline Dragesund are one-offs but the drinks will be available for the entire year. Make it your mission to try them.For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below:What we're mixing:Whisky Highball50ml Whisky100ml sodaMethod:Chill your whisky, soda and Highball glasses. Fill glassware with ice. Add your whisky, top with soda. Finish with a squeeze of lemon peel.Dover YardHimkokModern Classic Cocktails – 60 Stories and Recipes from the New Golden Age in DrinksPatrón El Alto TequilaThe Lost Explorer Salmiana MezcalThe Whisky Show (29 Sep-1 Oct) Old Billingsgate Market, London.For information and tickets, see hereThe Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian Fox Hosted on Acast. See acast.com/privacy for more information.

This week, on a very special episode of Inside Julia's Kitchen, we're celebrating what would have been Julia's 111th birthday. Join host Todd Schulkin, as he highlights some of our favorite Julia Moments from the last year, including Julia memories shared by chef and restaurateur Serigne Mbaye of DAKAR NOLA; Rachel Stroer, President of the Land Institute; drinks expert Robert Simonson; Barkha Cardoz of Cardoz Legacy; baker and author Rose Levy Berenbaum; Kevin Morse, the founder of Cairnspring Mills; pastry chef Sandra Adu Zelli; chef Eric Ripert of New York's Le Bernardin; and one of the Foundation's Trustees, Alex Prud'homme, who is Julia's grand-nephew and a journalist and author. Tune in as we say Happy Birthday to Julia! (Photo: Schlesinger Library, used with permission)Inside Julia's Kitchen is Powered by Simplecast.

On today's episode of All in the Industry®, Shari Bayer is back at our Heritage Radio Network studio in Brooklyn with her guest Robert Simonson, who writes about cocktails, spirits, bars, and bartenders for The New York Times, and is the creator and author of the Substack newsletter, The Mix With Robert Simonson. Robert's books include The Old-Fashioned (2014), A Proper Drink (2016), and 3-Ingredient Cocktails (2017), among others. He was also a primary contributor to The Essential New York Times Book of Cocktails (2015 and 2022 editions), and won the 2019 Spirited Award for Best Cocktail and Spirits Writer. Robert's work, which has also appeared in Vinepair, Punch, Imbibe, Saveur, Bon Appetit, Food & Wine, New York magazine, Lucky Peach, and more, has been nominated for a total of 16 Spirited Awards and four IACP Awards. Today's show also features Shari's PR tip to get in the mix; Industry News Discussion about Michelin-starred Chef John Fraser's new "The Industry Table" program; plus, Shari's Solo Dining experience at Chef/Owner Niki Nakayama's n/naka, a two-Michelin star, global destination for modern kaiseki with a California twist in Los Angeles, CA. ** Check out Shari's new book, CHEFWISE – Life Lessons from Leading Chefs Around the World (Phaidon, Spring 2023), now available for pre-order at Phaidon.com, Amazon.com and wherever books are sold! #chefwisebook **Photo Courtesy of Robert Simonson and Shari Bayer.Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

The Boulevardier, the Last Word and the Pegu Club are some of the most popular drinks today. But while they date back decades, they weren't actually popular when they debuted. So are these classic cocktails really classics? On this episode of Fix Me a Drink, hosts David Wondrich and Noah Rothbaum discuss these and other so-called sleeper recipes with Robert Simonson, the author of the new book “Modern Classic Cocktails.” The trio explores why these recipes weren't famous back in the day and why they grew into best-sellers only in the last few years. So make yourself a “classic” cocktail and listen to this new episode of Fix Me a Drink. Cheers! Fix Me a Drink is hosted by Flaviar's resident liquor experts Noah Rothbaum and David Wondrich. On each episode, the award-winning duo enjoys a delicious drink while uncovering lost liquor history, exploring modern cocktail culture and interviewing an incredible array of spirited guests. So fix yourself a drink and enjoy the show! Please drink responsibly. Podcast Editor Alex Skjong.

This week, on Inside Julia's Kitchen, host Todd Schulkin welcomes cocktail expert Robert Simonson. They discuss Robert's new book, Modern Classic Cocktails, the origins of the cocktail, what distinguishes a modern cocktail from a classic cocktail, and the best cocktail to serve on Thanksgiving. As always, Robert shares a Julia Moment.Photo Courtesy of Lizzie Munro.Heritage Radio Network is a listener supported nonprofit podcast network. Support Inside Julia's Kitchen by becoming a member!Inside Julia's Kitchen is Powered by Simplecast.

On this week's episode, we are joined by New York Times cocktail writer, Robert Simonson, and take a deep dive into his most recent book Modern Classic Cocktails: 60 plus stories and recipes from the new golden age in drinks. Tito's 25th Anniversary https://www.titosvodka.com/stories/25th-anniversary/ _____________________________________ Join us every Monday as acclaimed bartender, Erick Castro, interviews some of the bar industry's top talents from around the world, including bartenders, distillers & authors. If you love cocktails & spirits then this award-winning podcast is just for you. SUPPORT US ON PATREON: Get early access to episodes, exclusive bonus episodes, special content and more: https://www.patreon.com/BartenderAtLarge WATCH OUR VIDEOS ON YOUTUBE: https://www.youtube.com/bartenderatlarge FOLLOW US ON INSTAGRAM: Erick Castro: www.instagram.com/HungryBartender Bartender at Large: www.instagram.com/BartenderAtLarge FOLLOW US ON TWITTER: Erick Castro: www.twitter.com/HungryBartender Bartender at Large: www.twitter.com/BartendAtLarge BUY OUR MERCH: https://moverandshakerco.com/collections/bartenderatlarge

Renowned cocktail writer Robert Simonson returns to claim his five-timer red velvet, beef jerky-stained jacket and chat about his new book “Modern Classic Cocktails.” What makes something a modern classic? Whose drinks made it into the book? And what does this have to do with hot dogs?? Tune in to find out.Please SUBSCRIBE and RATE the show if you can. Join us each week as we sit down with a wide range of hospitality and spirits experts from around the world to discuss everything that impacts our business. FOLLOW US ON INSTAGRAM:Damon Boelte @DamonBoelteSother Teague @CreativeDrunkGreg Benson @100ProofGregSpeakeasy Podcast @SpeakeasyPodcastFOLLOW US ON TWITTER: Sother Teague @CreativeDrunk SpeakeasyRadio @SpeakeasyRadio#DrinkingOnTheRadioHeritage Radio Network is a listener supported nonprofit podcast network. Support The Speakeasy by becoming a member!The Speakeasy is Powered by Simplecast.

According to New York Times cocktail and spirits writer Robert Simonson, we are living through the second golden age of cocktails. What does that mean, precisely? Simonson joins to tell us the neat history of some of the most well-known cocktails, as well as his own takes on the best cocktails you can make at home, with recipes which you can find in his new cookbook, Modern Classic Cocktails: 60+ Stories and Recipes from the New Golden Age in Drinks. Plus, he takes your calls.

Keep up with Decoding Cocktails via our newsletter or on Instagram.---Beyond the cocktail recipe and technique books I've read, Robert's book A Proper Drink transformed my understanding of how cocktails arrived at where they are.  Robert recalled a (potentially illegal) seminar conducted by Ted Breaux about AbsintheDrinks and bottles that were big in San Francisco: Mojito, Pisco Punch, and Pisco Sour, and Fernet Branca Drinks and bottles that were big in New Orleans: Pimm's Cup, French 75, Ramos Gin Fizz, Milk Punch, Sazerac, and The HurricaneRobert mentions drinks like Little Italy and Tom & Jerry.He reminds us that until books like The Craft of the Cocktail and The Joy of Mixology came out, forums like DrinkBoy and egullet were how people learned. He also recommends Straight Up or On the Rocks. Greg Boehm of Cocktail Kingdom launched Mud Puddle Books which began reissuing and publishing various books. Robert's latest book is Modern Classic Cocktails. Check him out via his website, Instagram, and Substack. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit decodingcocktails.substack.com

Without the profound connection between these two artists, would the world ever have gotten I Know Why The Caged Bird Sings? Starring: Christina Elmore as Maya Angelou and Larry Powell as James Baldwin. Also starring Angelica Chéri as Lorraine Hansberry. Source List:James Baldwin: A Biography, By David Adams LeemingThe Three Mothers, by Anna Malaika TubbsNotes of a Native Son, by James BaldwinAt 80, Maya Angelou Reflects on a ‘Glorious' Life, NPR, 2008The Collected Autobiographies of Maya Angelou, Compilation copyright 2004 by Random House, Inc.Conversations With a Native SonJames Baldwin Biographical Timeline, American Masters, PBSMaya Angelou, World History ProjectJames Baldwin's Sexuality: Complex and Influential, NBC News“James Baldwin on Langston Hughes”,  The Langston Hughes Review, James Baldwin and Clayton Riley “Talking Back to Maya Angelou”, by Hilton Als, The New Yorker“Songbird”, by Hilton Als, The New Yorker“A Brother's Love”, by Maya Angelou“James Baldwin Denounced Richard Wright's ‘Native Son' as a ‘Protest Novel,' Was he Right?” by Ayana Mathis and Pankaj Mishra, The New York Times“After a 30 Year Absence, the Controversial ‘Porgy and Bess' is Returning to the Met Opera”, by Brigit Katz, Smithsonian Magazine“Published More Than 50 Years Ago, ‘I Know Why the Caged Bird Sings' Launched a Revolution”, by Veronica Chambers, Smithsonian Magazine“On the Horizon: On Catfish Row”, by James Baldwin“James Baldwin: Great Writers of the 20th Century” “An Introduction to James Baldwin”, National Museum of African American History & Culture“‘The Blacks,' Landmark Off-Broadway Show, Gets 42nd Anniversary Staging, Jan 31”, by Robert Simonson, Playbill “Do the White Thing”, by Brian Logan“James Baldwin: The Price of the Ticket”, American Masters, PBS“James Baldwin, The Art of Fiction”, by Jordan Elgrably“The American Dream and the American Negro”, by James Baldwin“The History That James Baldwin Wanted America to See”, by Eddie S. Glaude, Jr.“Lost and ... Found?: James Baldwin's Script and Spike Lee's ‘Malcolm X.'” by D. Quentin Miller, African American Review

In our July/August 2022 issue, Robert Simonson introduces readers to New York Times reporter and whiskey writer Clay Risen. For this episode, we talk with Clay about the rapidly changing world of American whiskey and the whiskey evolutions he's finding intriguing these days; and we discuss the whiskey stories he's shared in his articles, including the role that the formerly enslaved distiller Nearest Green played in establishing the Jack Daniel's distillery.Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at imbibemagazine.com, and on Instagram, Twitter, and Facebook, and if you're not already a subscriber, we'd love to have you join us—click here to subscribe. 

In the rush to always feature the latest and greatest, many bars are eager to start with a clean slate with every menu update. But are they genuinely generating excitement or perhaps missing an opportunity? To further complicate things, the issue gets a bit murkier than when a cocktail that is a clear fan favorite is 86'd for good. Our guest this week is New York Time cocktail writer, Robert Simonson, and he is a staunch advocate when it comes to defending the signature cocktails that bars are known for.  Learn more: https://robertsimonson.substack.com/p/dont-murder-your-darlings?utm_source=twitter&s=r _______________________________   Join us every Monday as acclaimed bartender, Erick Castro, interviews some of the bar industry's top talents from around the world, including bartenders, distillers & authors. If you love cocktails & spirits then this award-winning podcast is just for you.   SUPPORT US ON PATREON: Get early access to episodes, exclusive bonus episodes, special content and more: https://www.patreon.com/BartenderAtLarge WATCH OUR VIDEOS ON YOUTUBE: https://www.youtube.com/bartenderatlarge FOLLOW US ON INSTAGRAM: Erick Castro: www.instagram.com/HungryBartender Bartender at Large: www.instagram.com/BartenderAtLarge FOLLOW US ON TWITTER: Erick Castro: www.twitter.com/HungryBartender Bartender at Large: www.twitter.com/BartendAtLarge BUY OUR MERCH: https://moverandshakerco.com/collections/bartenderatlarge

In this episode, the first of Season 4, we are delighted to welcome back Robert Simonson, a freelance writer who covers cocktails, spirits, bars and bartenders for the New York Times. Robert recently launched his own spirited e-newsletter, “The Mix with Robert Simonson” on Substack. He was our podcast's very first guest, and it is great to have him back on the show. Robert won the Tales of the Cocktail Spirited Award for Best Cocktail and Spirits Writer in 2019, and his work has also appeared in Imbibe, VinePair and other top media. The Wisconsin native is also the accomplished author of six books: “Mezcal and Tequila Cocktails,” “The Martini Cocktail,” “The Old-Fashioned,” “A Proper Drink,” “3-Ingredient Cocktails” and the upcoming “Modern Classic Cocktails.”Tune in to listen to this spirited and thoughtful writer and author, and learn how to get his attention and be featured in his stories. See acast.com/privacy for privacy and opt-out information.

Famed entrepreneur, author, podcaster and bartender Sother Teague (@creativedrunk) joins Chris and Drew on this episode of The Good Bottle Podcast. Topics of discussion range from pandemic fatigue to The Dead Rabbit team going separate ways and then making sure we don't miss our government sanctioned "Miller Time". Dope Follows: "The Mix with Robert Simonson" on Substack, @telltailvintage, @fuckyouiquit, @lordgivemeasignNYC, @Missagave, @publictoiletpoetryish Check out Sother's long running "Speakeasy Podcast" episode with Joaquin Simo (@SimoJoaquin) --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/goodbottlepodcast/message Support this podcast: https://anchor.fm/goodbottlepodcast/support

You're listening to “From the desk of Alicia Kennedy”, a food and culture podcast. I'm Alicia Kennedy, a food writer based in San Juan, Puerto Rico. Every week on Wednesdays I'll be talking to different people in food and culture, about their lives, careers and how it all fits together and where food comes in.Today, I’m talking Robert Simonson, a contributing cocktail writer at the New York Times, Punch, and other outlets. He’s the author of many cocktail books, including one of my favorites, A Proper Drink: The Untold Story of How a Band of Bartenders Saved the Civilized Drinking WorldWe discussed how he went from theater critic to cocktail writer, the methodology behind 2016’s A Proper Drink, launching his newsletter The Mix, and the non-alcoholic beverage scene.Alicia: Thank you so much for being here, Robert.Robert: Oh, it's my pleasure.Alicia: Can you tell me about where you grew up and what you ate?Robert: Yes, I grew up in a small farming community in Wisconsin. It had the name Eagle with about 395 people in it. And my parents had moved there for a change of pace and their lifestyle, and we lived on a working farm. So my mother had a huge vegetable garden and my father raised pigs and other animals, so I kind of grew up knowing where all the food came from, all the vegetables came from our garden, all the meat that was in the large freezer in the basement, had once been living on our land, and we sent it away to a butcher and it came back. So I guess this kind of gave me a sort of a trusting attitude towards food, which is perhaps not well founded or well founded and how you look at it. I was very lucky in that respect. My mother was a good cook. She made a lot of, you know, home meals, mainly Germanic, the kinds of things that you would get in Wisconsin. And of course, you know, you eat a lot of cheese out there; you eat a lot of bratwurst. One thing we did every summer that I did not realize was special until the last ten years is, we took one of our pigs and we roasted it whole over a spit and we invited all the family over and we had this day-long pig roast. I think at the time as a kid, I probably thought it was pretty gross. But now of course, you know, that's, that's a very cool thing to have.Alicia: [Laughs] Well, when did you end up coming to New York then?Robert: I came to New York in 1988. I came here to go to graduate school at Hunter College.Alicia: Nice. And what did you study? Did you study journalism?Robert: I had studied journalism and English Literature at Northwestern University in the Chicago area. And I came here with the quixotic idea of getting a master's degree in dramatic criticism, which is not, you know, a going concern, not a way to make a living. But that's what I wanted to do. I really wanted to be a drama critic. My family is a theater family; they're a group of actors, directors and designers. I've… I've always been a writer, I knew I would be a writer from the age of 11, or 12. So that seemed what my role should be, although later on, I tried playwriting as well.Alicia: What did you take from dramatic criticism that now sustains you as a cocktail writer? Because you really, you've spent most of your career writing about cocktails, right?Robert: Yes, about 16 years writing about cocktails. There was a brief interval with wine, and before that, 15 or 18 years writing about theater. At first, I didn't see the parallels, but then they were very clear and right in front of me. Obviously, the bartenders behind the bar, many of them are former actors or current actors, but they are all performers, they are on a stage, we are looking at them, we are evaluating their performance, enjoying the show. The theater has a long and rich history, I always like the historical aspect if anything. And cocktails have been around for a long time, more than 200 years. So there was that history to dig into. There are a lot of traditions and superstitions; there are a lot of rituals surrounding both theater and the bar. So there's actually quite a lot between the two. And now… now in retrospect, I can see why I would have made what would seem like a very unorthodox career transferred from theater to cocktails.Alicia: How did that transition happen? What got you actually started in writing about wine and cocktails and going more in that direction? Robert: I think after about 20 years of writing about the theater, I was, quite frankly, burnt out. The theater is a very small world, even in New York, and I felt I had written all the stories I had interviewed all the people I… I hadn't seen all the plays, but I'd seen hundreds upon thousands of plays. And I thought to myself, you know, does a person have to do the same thing their entire life? I knew I had to write but I was… I was tired of writing about theater. And I just looked around, like I said, I did wine for a while. I was always fascinated with wine. I educated myself and wrote about that for a while. But then I found out that the wine world is kind of stuffy, frankly. And also there were… there wasn't a lot of opportunity there. The people who write about wine are quite entrenched, and they don't really open the door for a lot of new people. And then I discovered—this was like 2006, and the cocktail world was just discovering itself, and at least bartenders are reclaiming cocktail history, bringing back all these classic drinks, opening cocktail bars. So I was able to kind of get in on the, you know, so called ground floor on that. I'd always been interested in mixology and cocktails. Again, this was a thing that was in the back of my head, I didn't really realize it. But my parents always, you know, steadfastly honored cocktail hour, my mother drank old fashioneds. My father drank martinis. I'm from Wisconsin; drinking is a big part of the culture. And so I was fascinated with how you put those drinks together and where they came from, and where the names came from, and all that stuff. And so I made that switch and I'm glad I did.Alicia: Well, and your book, A Proper Drink: the Untold Story of How a Band of Bartenders Saved the Civilized Drinking World, is one of my favorites, because it caught me up to date on all these things that I had missed in the cocktail world, and then kind of came into it late. What was the research process for writing that book? Because it really is such a deep and extensive historical record, but also has a real narrative thrust to it as well.Robert: Yes, that was the second cocktail book I wrote, after The Old Fashioned at that point, it was in the middle of the 20 teens, it was about 2014. And I was looking around and having this historical bent in my mind, I was thinking what history is happening right now in the cocktail world, in the bar world. And nobody's really writing it down. I mean, they're writing it down piecemeal, article by article, but they're not taking the broad view…long view. And part of what we were all doing as cocktail writers was trying to rediscover the past because it hadn't been written down very well. So we were going back, like, who were the bartenders who created these cocktails? Why do we drink martinis? Why do we drink old fashioneds? How do you make them all that kind of stuff? So I thought, Well, let's not, let's not go through that again… let's write it all down while everyone's around, and everyone's alive, and the bars are still alive. And you can interview everyone. I went to 10 Speed Press, which is my publisher, and they thankfully took the idea I was… I was happy and surprised. And then, of course, I had the task in front of me, which was a daunting task. And so I interviewed more than 200 people in several countries, a few continents. It was just a matter of doing one after another.You just couldn't look at the entirety. So you started with one interview. And then it went on, I think I interviewed Dale DeGroff first, who seemed like the perfect choice for the first interview. And at this point, I had been writing about cocktails for about eight years, so I knew all the players and they trusted me when I interviewed them before and wrote about them. They knew that I wouldn't do a disservice to them or the history or this culture. I did the interviews and I think it took about a year and a half to do all the interviews. Then of course, you have to transcribe the interviews, which is absolute torture; it took so much time. And you know, just thinking about it right now, I'm exhausted. I could not… I can tell you right now, I could not do that again.If you… if you had given me this book contract today, I could not do it. It's just too tiring. It's the hardest thing I ever did. But I'm glad I did it and I'm glad I did it at the time I did because as you know, some of the major characters in that book are no longer with us. So I got to talk to them. But while they… they were still here.Alicia: Right, and, you know, there is a quote from Giuseppe Gonzalez at the start of chapter nine that ever since I read the book, I think about this quote all the time. But he said when you think of the classical bartender, it's always a tall white guy with a funny mustache. And he goes on to say how that erases people like him, Audrey Saunders, Julie Reiner. And that's been a real guiding point for me, but, you know, how have you tried in your work to kind of write the modern history of cocktails, not just in that book, but in your… in your journalism that you do, really do a justice to how diverse this… this job is really, and how diverse you know, the world of cocktails is. There's cocktail bars literally everywhere now in the whole world where they're all doing different things.Robert: Yes, yes. That's a great quote by Giuseppe, that moment. Giuseppe was always a good interview, he was always very unguarded, and candid. And the moment I heard that, I thought, Well, that's gold. That's going in the book. Alica: Yeah. [Laughs]Robert: And there's a reason I started a chapter with it, I knew it was a good quote. And it was an accurate quote; he was absolutely right. Happily, this world is becoming a more diverse world. I don't think it was when the craft cocktail movement began. All the people in it were just so excited about what was happening that bartenders were being respected again and cocktails were being made well again and seen as the liquid equivalent of what was going on in the kitchen. It was just this sense of discovery that they weren't necessarily looking around and aware of whatever inequities were right within the community. And they were, quite frankly, the same inequities that you see in every other field of enterprise, and achievement. One of the good things, I think, that has happened over the past two or three years is, the cocktail community has begun to recognize that and try to correct that. Bring more diversity, because it was an overwhelmingly male world, and overwhelmingly white world and these were the people who were interviewed. So I'm just as much at fault as anybody.But, you know, with the #MeToo Movement and the Black Lives Matter Movement, it opened a lot of people's eyes, both within the bar world and the people who cover the bar world. And so you start to reapproach your job, reapproach your assignment and say, like, well, who have I been neglecting? And maybe I should stop interviewing the same people over and over again, and look a little deeper and find someone else, you know, and concentrate on bars that are owned by women, that are owned by people of color, also, to look back into history, and find out those forgotten figures, which were indeed, you know, forgotten, and written out of history. They were there, though. And so it's… it's been our job to tell their stories, bring them back, I still think there's, of course, lots of work to do. Alicia: Well, you know, you recently launched a newsletter called The Mix, which is about drinks, but it's also, you know, a really, really big mix of content and subject matter. So what was your inspiration for going independent right now?Robert: Well, so many things changed during the pandemic, during the past two years, I think, you know, the scales fell from everybody's eyes. You know, what their lives were, what their employment was, what… what the greater culture was. Freelance writers are no different. You know, we fight and scrap and, you know, scrape together our living, you know, day by day. And then something like the pandemic comes along, and like, the scaffolds fall down, and then you realize you have no support whatsoever.Alicia: Right. [Laughs]Robert: It got harder to get assignments. I don't envy, uh, the editors and publishers; they didn't know what to do any more than we knew what to do. But at the same time, you have to make a living. And so I was lucky, because I was working on two book assignments during the pandemic, and that kind of kept me afloat. For much of it. But I knew that I had to reorganize my career to, I don't know, just find a new way to go about the same thing that I was doing. And I, quite frankly, I had never heard of Substack before the pandemic came along, and suddenly, there were lots of articles about Substack, talking about people like you, and people like you became an inspiration. You know, I was looking at what you were doing; you were charting your own territory, you were becoming independent and writing about what you wanted to write about. And that was very appealing to me. And it also allowed me a lot of freedom, because I can choose what I want to write about. I think there used to be a lot more generalists in journalism, who could write a little bit about everything. I've always been pigeonholed: I was pigeon holed as a theater writer and then I was pigeon holed as a cocktail writer. It's kind of a miracle that I actually got out of theater writing, because they… once you're in the box, the editors don't let you out.And I love… don't get me wrong. I love writing about cocktails, and bartenders. It's a very nice box to be in. But it's not the only thing I'm interested in. And now that I have this newsletter, I assigned myself you know, I can write about food, I can write about travel, I can write about regional eating traditions, I can… I can even go back to the theater. I mean, once I left the theater, I sort of burned all those bridges, and they cut me off, you know, no more theater tickets, no more free theater tickets. But now if I choose to, I can. And we've been doing it for six weeks and it's well, you know, it's a tremendous lot of fun. I don't know if you thought… do you find it fun? I find it fun.Alicia: I find it fun, it's… it's interesting. I mean, like you, I like to write about lots of different things. I started out as a writer thinking I'd be a book critic and so my first love is literature. And so I felt like I never got to talk about books anymore when I was a food writer, you know, and then… but even when I was, you know, writing about food, you know, as a freelancer and as some as not really a contributor, any… to any one place, I got to write about tons of different things, but at the same time, you know, people would be like, well, you sort of dabble in this world, but you're more of this world and then someone else would be like you're really of this world but you dabble in this other world like and so it was always this kind of trying to pin you down, always. So that was that… Now, as someone writing for myself and doing more essays and cultural criticism, I get to kind of combine everything that I care about. And I think that the reason I've had a moderate amount of success in this format is that people want that; people want to see, like—people love a voice, obviously; this is why we love art—but also people love to see connections between things, you know, we aren’t all people who just, we just go out to eat, or we just read books, like we all do all of these things. And so it's like, how do all of these things that I care about fit together? And I think that the reason we've seen so many writers really take to doing newsletters is because finally, they have a place to do that without editors saying like, no, you only can do this. And the only places I've found where I'm allowed to do that, at a bigger scale, are like literary places that don't pay well at all. And so, you know, you're doing 3000 words, and doing really what you want to do and like weaving all of these things together, and then you're getting like, you're spending hours and weeks on it, and you're getting not even the equivalent of a month's rent. So at least within the newsletter format, you can kind of set your own boundaries, and trajectory [laughs].Robert: That's right… I mean… that's why I called it The Mix. I struggled with the title. And The Mix, of course, is evocative of mixology. You know, and I know that most people are going to come to the newsletter looking for that drink stuff. But it's also a mixture of material and hopefully are getting… people are getting that, you know that yeah, just like I'm going to get a little bit of this a little bit of that little from Column A, Column B. And, and then they like that, but it's wonderful, removing all those impediments. All those middle people, you know, between you and the reader. It's just wonderful. I will say that I have rather stupidly given myself 100 percent more to do. I write… I write twice as much as I used to and it's a little exhausting sometimes. It's a little overwhelming, because I'm still writing for the same freelance outfits that I did before, and I've still got a book too. But now I have to feed the beast, which is the newsletter.Alicia: Yeah, no, finding that balance is really hard. How have you been? How have you been trying to structure your time these days?Robert: Well, I've settled upon certain days that I post on the newsletter. And so the day before that is all work. You just wake up every day and you know what you have to write that day, and you get it done. The stuff for the newsletter doesn't seem like work, however, it just seems like fun. It seems like something that you're doing for yourself. I mean, I can tell you, most of the things that I write about are things that I would not be allowed to write about anywhere else. And whenever this story has been something that I really care about, and then really passionate about, or, or I'm just having a great time researching, it's never work.Alicia: Right now is an interesting moment, though, in the cocktail world, like, how are you feeling about the rise of the nonalcoholic beverage and spirit and why? And you know, how is that? How is that fitting into your work? How is the, I would say, the rise of sobriety influencers as well—it's become a really interesting time to talk about drinking at all, because I don't know if you've found this, because people are really in a strange moment in their relationship with alcohol. How have you been experiencing this? Robert: Yeah, that's been an interesting trend and it's been going on for a few years. It was… it started before the pandemic came along but it was kind of pushed along by the pandemic. And we started out with low ABV drinks. I kind of think a lot of these things are often pushed by the bartenders themselves. I mean, we perhaps think that we're choosing our own drinking trends, but the person behind the bar decides what's on the list or what they're going to serve. And, you know, it could very well be you could argue that a lot of these people in the cocktail industry, perhaps overindulged for the first decade of this movement, and then they thought they took a, they took an appraisal of their life and said, I better take a few more steps back here, because this party can’t go on indefinitely. So they started drinking low ABV drinks. And then maybe some of them were actually quite a few of them stopped drinking altogether. And they said, okay, how can I have a good time in a bar if I'm not having an alcoholic cocktail? So they've come up with the low ABV drinks.That's been interesting to see during the pandemic. There was a real swing toward the beginning. We were all in shock, and we're just trying to comfort ourselves. So there was a lot of overdrinking. And then after six months, it was like, okay, let's not drink at all. So it's just, it was a swinging from extremes. I quite honestly did not know how to approach the subject for some time. Because I have schooled myself on the history of cocktails and cocktails are alcoholic drinks. And that's how they were invented. That's how they were made. And the world of the bar—for much of the bar’s history was a place where you drink spirits, or beer, or wine, or whatever. And to a certain extent, I wondered if non-alcoholic drinks weren't better covered by food writers? Because I just kind of thought of them as soft drinks, you know? So maybe this should be written about by somebody other than me. But lately, I've begun to take them more seriously, look at them more closely. My wife recently decided to stop drinking for a while and so it became important to find good things to drink. And so I had to go out and she had to go out and find what were they offering in terms of non-alcoholic spirits? Every time we went to a bar, she would order the non-alcoholic option. And of course, I tasted all these, and then you, you come to find, you know, what are the faults with these things? Where are the good ones? Who's doing it well? Who’s doing it badly? Where do we have to improve? And I now see, one of the most important aspects of the genre. I think, to a certain extent, these things can only be made as well as they can be made, but I think the more important role they play is that they invite everybody into the bar. So everyone comes in the bar, everyone gets their special drink, they're comfortable, they have a good time, and they can hang out together, as opposed to hanging out in separate places. So I like the social aspect of it that has changed things in recent years.Alicia: For sure. And you know, I'm not in New York anymore, so I feel very detached from what's going on. So now that we're kind of coming out of, I don't know, I feel like I don't want to say we're post-pandemic, of course, but I do want to say we're coming into a new phase, I guess, of the pandemic. And so, what's exciting about bars right now in New York, where are you finding excitement?Robert: Well, bars have had to reinvent themselves in so many ways. We lost a lot of great bars during the pandemic here in New York, and the other ones have struggled mightily. I'm sure that they're still reeling. Actually, I think it… is it today, or was it yesterday that they lifted the vaccination requirements at restaurants and bars, which I personally think is a mistake. But that's how it is now and so they're gonna have to struggle with that as well. How are they changing, what's exciting? Right now, everyone's just so excited to go back out again and there are a lot of new bars opening, obviously, almost no new bars open for almost a two-year period. And now there's a kind of flood of them. And so there are conventional stories to cover, as there used to be. I think the smart bars are trying to figure out how to do business differently and better, because they realized their relationship with the government was broken… their relationship with City Hall, their relationship with customers was based on a lot of perhaps unhealthy assumptions and habits. Changes in how they deliver the menu. I've seen in real time, they offer a lot more non -alcoholic drinks, like we were talking about. It's been a big wake-up call. I don't think running a bar is—well, it never was really a carefree enterprise… running a bar is really, really hard. But I think there are more worries now. And it's just, it's also too early. Somehow after going through the pandemic, it feels frivolous and a disservice to talk about drinking trends. Like, you know, blue drinks are hot, you know, yeah, who cares? You know, we've got bigger fish to fry. You know, there are a lot more important things to write about.Alicia: Well, that's actually really exciting to hear, because I can't wait to see what does change about… about cocktail writing and bar writing now that we've been through this and restaurant writing as well, because I think, yeah, when when you read a piece that kind of ignores all this context that we now have spent two years mired in, it feels very out of touch. And so like, how are people going to get back in touch with the audience? Is the audience going to be okay with talking about different things like labor issues, and you know, the policies that affect bars and restaurants, etc., etc.? So, it's going to be an interesting time for sure. So I usually ask people if cooking is a political act for them. Do you cook a lot?Robert: I do cook a lot, and I cooked a hell of a lot during the pandemic. I'm pretty good. Alicia: For you, is cooking a political act, then?Robert: Well that’s a good question. On one level, it's not because most of the time I'm cooking for my wife, or my son or my stepson. And so it's just a loving act, you know, a family act, but you do choose what you want to cook. I'm lucky enough to get a lot of cookbooks coming through the mail from 10 Speed Press and Clarkson Potter. And so I've been looking more at cookbooks of cultures that I'm unfamiliar with, or written by people of color and saying like, like, I've never made a dish like this, why don't we try? And so that's been eye opening, and very rewarding. So I guess you could say, in that small way, it's a political act.Alicia: Well, thank you so much for being here today and for chatting with me.Robert: Oh, this has been a pleasure. Thank you so much. This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit www.aliciakennedy.news/subscribe

The guys welcome cocktail writer extraordinaire Robert Simonson onto the Pod for this substantive episode. Robert writes for The New York Times, VinePair, Imbibe, has published a great many books, as well has launched a Substack "The Mix with Robert Simonson". Topics : Bars are recruiting from fast food restaurants to fill their ranks. https://vinepair.com/articles/fast-food-bartenders/ The feds have passed a new 1.5 trillion rescue plan without a penny going to help out the service industry. https://www.law360.com/articles/1474615/restaurant-revitalization-fund-not-in-1-5t-spending-bill Dope Follows: Substacks - "The Mix with Robert Simonson" , Hannah Raskin "The Food Section", Alicia Kennedy "From the Desk of Alicia Kennedy" Instagram - @_theredchair, @fuckyouiquit @henofthewoodstruckee @RobertOSimonson Twitter - ROSimonson --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/goodbottlepodcast/message Support this podcast: https://anchor.fm/goodbottlepodcast/support

This program originally aired on June 17, 2021. Thirsty? Let's taste the drinks of summer 2021. Sommelier Erin Swain shares her top rosé picks and Robert Simonson of The New York Times explains the allure of mezcal and shares recipes from his new book, Mezcal + Tequila Cocktails. Plus, Chef Plum tastes the award-winning gin at Fifth State Distillery, because a G&T is always a summer classic. Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org. Robyn Doyon-Aitken and Catie Talarski produced this show. Guests: Erin Swain – Sommelier, based in New York; currently at La Fin Kitchen & Lounge in Montauk (@SurfingSomm) Robert Simonson – Author of Mezcal + Tequila Cocktails: Mixed Drinks for the Golden Age of Agave Bridget and Rob Schulten – Owners and Spirit Makers of Fifth State Distillery in Bridgeport, Conn. Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information.

Author, Cocktail Enthusiast & Traveler, Robert Simonson, Chats His New Book Mezcal and Tequila Cocktails, New York Times, Best Bars in New York & Bourbon The Birdies & Bourbon team had a blast chatting with New York Times writer Robert Simonson in Brookyn about his new book Mezcal and Tequila Cocktails: Mixed Drinks for the Golden Age of Agave [A Cocktail Recipe Book]. Robert shared some great stories about his favorite bars and cocktails while traveling globe and where to drink in New York City. Be sure to check out Robert Simonson online at https://www.robertsimonson.net/ Mezcal and Tequila Cocktails can be found at your local bookstore or online at https://www.amazon.com/gp/product/1984857746?tag=randohouseinc8259-20 ROBERT SIMONSON writes about cocktails, spirits, bars, and bartenders for the New York Times. He is also contributing editor and columnist at PUNCH. His books include The Old-Fashioned (2014), A Proper Drink (2016) and 3-Ingredient Cocktails (2017), which was nominated for a 2018 James Beard Award, and The Martini Cocktail (2019), which was nominated for an IACP Award. He was also a primary contributor to The Essential New York Times Book of Cocktails (2015). Simonson won the 2019 Spirited Award for Best Cocktail and Spirits Writer, and his work, which has also appeared in Saveur, Bon Appetit, Food & Wine, New York magazine, and Lucky Peach, has been nominated for a total of eleven Spirited Awards and three IACP Awards. A native of Wisconsin, he lives in Brooklyn. Apparel for the show provided by turtleson. Be sure to check them out online for the new season lineup at https://turtleson.com/ The Neat Glass. Be sure to check out The Neat Glass online at theneatglass.com or on Instagram @theneatglass for an improved experience and use discount code: bb10 to receive your Birdies & Bourbon discount. Thank you for taking the time listen to the Birdies & Bourbon Show for all things PGA Tour, golf, gear, bourbon and mixology. Dan & Cal aim to bring you entertaining and informative episodes weekly. Please help spread the word on the podcast and tell a friend about the show. You can also help by leaving an 5-Star iTunes review. We love to hear the feedback and support! Cheers. Follow on Twitter & Instagram ( @birdies_bourbon)

Thirsty? Let's taste the drinks of summer 2021. Sommelier Erin Swain shares her top rosé picks and Robert Simonson of The New York Times explains the allure of mezcal and shares recipes from his new book, Mezcal + Tequila Cocktails. Plus, Chef Plum tastes the award-winning gin at Fifth State Distillery, because a G&T is always a summer classic. Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org. Robyn Doyon-Aitken and Catie Talarski produced this show.  Guests: Erin Swain – Sommelier, based in New York; currently at La Fin Kitchen & Lounge in Montauk (@SurfingSomm) Robert Simonson – Author of Mezcal + Tequila Cocktails: Mixed Drinks for the Golden Age of Agave Bridget and Rob Schulten- Owners and Spirit Makers of Fifth State Distillery in Bridgeport, Conn. Featured Wines: Daou rosé from Paso Robles California - retails in Conn. for around $15.99 Grapes: 95% Grenache Noir, 5% Sauvignon Blanc Macari rosé from Macari Vineyard on the North Fork of Long Island - $30 Grapes: Merlot and Malbec Rock Angel rosé from Provence - retails in Conn. for around $28.99 Grapes: Grenache and Rolle (Vermentino) Featured Recipes: Mezcal Mule Camarón Cocktail Siesta Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information.

Manhattan: an island, a drink and a park for the people.As New York City grew it needed a place. A place for people to walk, to play, to promenade, to relax. A place with green. Meanwhile there was more and more money pouring into bars and the gentlemen barkeepers of the gilded age were experimenting with all kinds of new drinks from all over the world, including this new stuff from Italy called sweet vermouth. Somehow Central Park and the Manhattan stood the test of time and became not just for the few, but for the many. Special guests this week are Robert Simonson author of “A Proper Drink” and Kyle Sallee of Central Park Food Tours.Please SUBSCRIBE and RATE the show if you can. Join us every two weeks as we talk about history's favorite drinks and how what we drink shapes history. To see what's coming next follow Greg on instagram @100ProofGreg. #drinkinghistoryHeritage Radio Network is a listener supported nonprofit podcast network. Support Back Bar by becoming a member!Back Bar is Powered by Simplecast. 

Bottomless: The Bloody Mary, and the curiously counter-culture history of brunch. This is a special presentation of Back Bar, hosted by our very own Greg Benson. Back Bar is a rollicking deep dive into the events, phenomenon, relationships and human foibles that shaped the world’s most iconic drinks. Each episode features industry luminaries like Derek Brown, Robert Simonson and, of course, Sother Teague. Enjoy! And if you do, please subscribe to keep up with new episodes as they launch (Apple Podcasts | Stitcher | Spotify | RSS). New episodes will be released the 1st and 15th of every month. Don’t forget to click SUBSCRIBE and RATE the show if you can. 

This week we're presenting the first episode of Back Bar, a rollicking deep dive into the events, phenomenon, relationships and human foibles that shaped the world’s most iconic drinks. Hosted by food and beverage writer Greg Benson and featuring guest appearances from industry luminaries like Derek Brown, Robert Simonson and Sother Teague, Back Bar’s vaudevillian approach to storytelling is a refreshing cocktail of history and humor.In this first episode, Greg tells the story of the Sazerac, how it changed, adapted, evolved and kept pace with the rest of the cocktail world. Subscribe now to get the episodes as they launch! (Apple Podcasts | Stitcher | Spotify | RSS). New episodes will be released the 1st and 15th of every month. Keep us on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast.

Back Bar is a rollicking deep dive into the events, phenomenon, relationships and human foibles that shaped the world’s most iconic drinks. Hosted by food and beverage writer Greg Benson and featuring guest appearances from industry luminaries like Derek Brown, Robert Simonson and Sother Teague, Back Bar’s vaudevillian approach to storytelling is a refreshing cocktail of history and humor.Back Bar is Powered by Simplecast.

In our first episode, we speak with Robert Simonson, a cocktail and bar writer for the New York Times, PUNCH and Imbibe, as well as a noted author of four books, "The Martini Cocktail," "3-Ingredient Cocktails," "A Proper Drink" and "The Old-Fashioned."⁣⁣Robert chats with us about:⁣⁣1) Why he loves writing about cocktails and bartenders⁣⁣2) Why cocktails-to-go and outdoor dining should stay⁣⁣3) How creativity, innovation and resilience in the bar community are inspiring him during this challenging time⁣⁣4) How pitches to him should be tailored to a major national newspaper or an industry-specific outlet⁣⁣5) What kind of bar personalities he is looking to profile, whether young craft bartenders or lifelong career veterans⁣⁣6) Why he continues to spotlight diverse voices in the bar and spirits world, which is even more important at this time⁣⁣7) What his upcoming new cocktail book is all about (Spring 2021 publication date by Ten Speed Press)⁣⁣8) What the bar community should be doing to move hospitality forward⁣⁣Robert also addresses a listener question from Dave Oz of Bathtub Gin and The 18th Room on the future of sustainability in bars. See acast.com/privacy for privacy and opt-out information.

Author Robert Simonson joins Elizabeth to discuss his book The Old Fashioned, which traces the origins and evolution of this classic cocktail. Follow him on Instagram is @robertosimonsonIf you feel like treating yourself, check out The Simonson Old Fashioned Kit from Cocktail Kingdom.https://www.cocktailkingdom.com/simonson-old-fashioned-kit

Robert Simonson, spirits and drinks writer for the New York Times; contributing editor to and columnist for Punch; and author of many wonderful spirits-themed books joins Andrew to discuss the  impact of the pandemic on the bar business, how the industry has responded, and what he's been imbibing at home. An alternately serious and good-humored conversation that reflects the way many of us are experiencing these unprecedented times.Our thanks to S.Pellegrino for making these special reports possible.LINKSAndrew Talks to Chefs official siteChefs, Drugs, and Rock & Roll (Andrew’s latest book)Robert Simonson's websiteRobert Simonson's Instagram feed  

20 years ago, a bar was born in New York City that changed the way we drink today.  Two years after that, it arrived in London. Fast forward those 20 years and Milk & Honey in London is still open and just as cutting edge as it was all those moons ago. Our guest today not only manages that legacy but is creating his own. I’m Susan Schwartz, your drinking companion, and this is Lush Life Podcast, every week we are inspired to live life one cocktail at a time by the best in the industry. Pierre-Marie Bisson holds a special place in my heart. Not only is he the General Manager of Milk & Honey, but also a great supporter of Lush Life Cocktail Tours. There is no way I could do the tour without stopping in for a London Calling made by him or his team. Pick up A Proper Drink by Robert Simonson if you want to read all about Milk & Honey and its influence. We’re here to find out everything we can about Pierre and how he made his way to this iconic bar, then he reveals his favorite spots in London and Paris and give us some top tips for the home bartender. In this episode, I discovered: How never to take anything personally What he knew he never wanted to do again Why you’ve never done everything How the Brits differ from the French The true meaning of hospitality   Our cocktail of the week is the London Calling! INGREDIENTS 2 dashes Orange bitters 10ml Fino sherry 15ml Lemon juice 15ml Simple syrup 50ml Gin Grapefruit twist METHOD Put all the ingredients into a shaker Strain into a coupe Express a grapefruit twist on top and drop it into the cocktail   -- You can find this recipe, more gin recipes and all the cocktails of the week at  ALushLifeManual.com, where you’ll also find all the ingredients in our shop.  Full Episode Details: http://bit.ly/38knMOc ----- Join the conversation on your IOS or Android at flick.group/lushlife where we can talk cocktails until the sun rises! Become a supporter of A Lush Life Manual for as little as $5 - all you have to do is go to buymeacoffee.com/lushlife Lush Life Merchandise is here - we’re talking t-shirts, mugs, iPhone covers, duvet covers, iPad covers and more covers for everything!  and more!    Produced by Simpler Media Follow us on Twitter and Instagram Get great cocktail ideas on Pinterest New episodes every Tuesday, usually!!

Best known for his work for the “New York Times,” Wisconsin native and cocktail writer Robert Simonson has established himself among the nation’s best beverage writers. In addition to his work for numerous prominent publications, he is also the author of four books: “The Martini Cocktail” (2019), the 2018 James Beard Foundation nominee “3-Ingredient Cocktails” (2017), “A Proper Drink” (2016) and “The Old-Fashioned” (2014). On this week’s podcast, we chat with Simonson about a host of topics from his experience growing up in Wisconsin and his career as a theater critic to his transition to writing about cocktails, spirits, bars and bartenders. Along the way, Simonson shares stories about his career, insights about cocktails (including both martinis and Wisconsin old fashioneds) and his thoughts on trends in the beverage world. During the podcast, we also convince Simonson to take his very first taste of White Claw and offer his expert opinion on the wildly popular beverage.

Robert Simonson writes about bars, bartenders, cocktails, spirits and travel for The New York Times. His work has also appeared in Imbibe, Food & Wine, Saveur, Bon Appetit, Punch and many other publications. His books include “The Old-Fashioned” “A Proper Drink”,  and “3-Ingredient Cocktails,” and his newest book, “The Martini Cocktail,” was released earlier this fall. His writings have been nominated for a total of eleven Spirited Awards; and two IACP Awards. He is the recipient of the 2019 Spirited Award for Best Cocktail and Spirits Writer, and he is the co-author, with Martin Doudoroff, of two apps, “Modern Classics of the Cocktail Renaissance” and “The Martini Cocktail,”  In the podcast today we discuss: Robert’s early writing career The role of instinct in creative work The evolution of the celebrity bartender The book someone should write on hospitality And so much more.  Robert was such a thoughtful and entertaining guest, and I hope you enjoy the conversation as much as I did.  Find Robert online at Robertsimonson.net Or on Instagram at @robertosimonson Find Robert’s latest book, “The Martini Cocktail,” at fine booksellers everywhere, or on Amazon

Journalist and raconteur Robert Simonson ( @RobertOSimonson ), joins Sother and Greg to talk about all things Martini. He’s been a spirits contributor to the local paper The New York Times ( @NyTimes ) for over a decade and has his finger on the pulse of drinks and drink culture. Hear what he has to say about the iconic drink and it’s curious history. He also reads a few excerpts from his book which is available for preorder wherever you buy books and will release next week. ———————————————— #HRN10Years #DrinkingOnTheRadio Don’t forget to click SUBSCRIBE and RATE the show if you can.

September has come ‘round and I am bursting with enthusiasm.  So in that state of mind, Season 4 of Lush Life - The Classic Collection will commence next Tuesday .  I’m Susan Schwartz, your drinking companion, and this is Lush Life Podcast, every week we are inspired to live life one cocktail at a time by the best in the industry.   The Classic Collection...hmm what’s that I hear you asking yourself? Well, Season 4 is bringing it all down to basics.  Why you may ask?  I’ve been busy all summer rereading the classics - as in my essential New York Times Book of Cocktails, Robert Simonson’s wonderful book A Proper Drink, all about the revival of the modern cocktail craze, and my very own signed copy of David Wondrich’s Esquire Drinks. These great minds have reminded me that if you don’t know your classics how can you move forward. As a layman and I mean layman in cocktail making, it’s time to go back and master the old-fashioned, martini, negroni before purchasing a centrifuge to make the Boys to  the Yard like Liquid Intellect! So what does this mean for our season ahead? Our guest are still the greats of the drinking world. Still the movers and shakers of the industry! Don’t you worry? I’ll just be mixing in a little more history to the classic cocktail of the week and you might even see some video instruction along the way on alushlifemanual.com. But don’t think I am stuck in the past.  There are so many new things happening in the Lush Life world that I can’t wait to tell you about, but you will just have to wait until next week! I can’t leave you without a cocktail of the week - so as the last days of summer are fading away here in London  the most famous of all summer cocktails seemed to be the perfect choice.   The Aperol Spritz - whose history we’ll go into in a later episode. Ingredients 3 oz Prosecco 2 oz Aperol 1 oz  Soda One green olive Method Mix all the ingredients into a wine glass with ice and stir. Garnish with an olive if you want it really Venetian.    We’re talking classic here! You’ll find this recipe, plus all the cocktails of the week at ALushLifeManual.com, where you’ll also find all the ingredients in our shop.    ----- Become a patron of A Lush Life Manual for as little as $1 a month - less than Starbucks: www.Patreon.com/LushLife Lush Life Merchandise is here - we’re talking t-shirts, mugs, iPhone covers, duvet covers, iPad covers and more covers for everything!  and more!  Produced by Simpler Media Follow us on Twitter and Instagram Get great cocktail ideas on Pinterest New episodes every Tuesday, usually!!

Olivier Ward is co-founder and editor of online juggernaut Gin Foundry, an independent website that covers all things gin. Gin Foundry conducts hundreds of gin reviews, none of which are paid for, and is also behind Junipalooza, the international ‘meet the maker’ gin festival that exploded onto the scene in 2013. Olivier and brother Emile started Gin Foundry in 2010, and coverage on the site is now so highly sought after that they’ve had to hide their address due to the sheer amount of unsolicited samples they’re sent on weekly basis. If anyone knows the gin market inside out, it’s Olivier, so we were sure to get his opinion on the industry that’s overflowing with new brands. Is this peak gin? Is that a bad thing? Where’s it going to be in five years? Which brands are doing a good job of connecting with their consumers? If you love gin, you don’t want to miss this. Following Olivier, we dial the Bon Vivant in Edinburgh, Scotland, to chat to bar manager Daniel Smith. The Bon Vivant has previously been crowned Best International Restaurant Bar at Tales of the Cocktail, and Cocktail Bar of the Year at the Scottish Bar and Pub Awards. Key Points 4:40 Olivier’s gin journey 8:15 Where is the gin market is at 12:30 Have we reached peak gin? 21:10 Barrel-aged gin 25:00 How Gin Foundry selects its gins 29:40 Olivier’s favourite gin brands 37:55 The emerging markets 41:20 Junipalooza 46:25 Olivier's take on tonic 49:30 Appellation controls? Resources, bars and products mentioned Gin Foundry Junipalooza Help Gin Foundry research the gin market by filling out their Ginfographic Last week's episode with Robert Simonson

Robert Simonson writes about cocktails. A lot. He’s cemented himself as a senior cocktail scribe for publications like the New York Times, Imbibe, Punch and Muck Rack since first stumbling across Tales of the Cocktail in 2006, just as the cocktail renaissance was gathering steam. He’s also got three books about drinks to his name: The Old Fashioned, A Proper Drink and 3-Ingredient Cocktails, some of which chronicle the history of the drinks in question and some of which focus more on the recipes themselves. In September, he’ll be releasing his fourth book on the topic: The Martini. And in our Free Pour segment, we head to Kansas City to speak to one of the most decorated bartenders and hospitality professionals you can find. Ryan Maybee owns cocktail haunt Manifesto, The Rieger Hotel Grill & Exchange and now a distillery, J. Rieger & Co.

When it comes to preserving Milwaukee bar history, there might be no one more qualified than John Dye, owner of Bryant's Cocktail Lounge, Jazz Estate and (more recently) At Random. In this episode of FoodCrush, we sit down with Dye to discuss his background, his motivation for taking on the curation of historic bars and the challenges he faces in keeping those spots alive. Tune in for insights on the process of bringing these venues back to life, the cocktails they serve and the man behind it all. Then stay tuned for a reading of a portion of Robert Simonson's ode to the newly renovated At Random during our Food Porn Minute.

Bartender Journey Episode #263 The Old Fashioned. I was at a sitting at a bar the other day and there was a bartender, training a young lady who was obviously brand new to bartending. The younger one asked the one who was doing the training “how long have you been bartending”. She answers “nearly 15 years”. A ticket comes in for an Old Fashioned. Here’s a learning opportunity for the newbie, right? She explains how to make it: “Get a rocks glass Get an orange slice and a luxardo cherry and muddle it in the glass. Add ¼ to ½ oz of simple syrup and about the same amount of sweet vermouth. Add ice and then fill nearly to the top with whiskey, (usually you should ask what type of whiskey they would like). Top with club soda. Put 3 or 4 dashes of bitters on top” There are a lot of problems here. Lets take them one by one. The muddled “fruit salad” Old Fashioned was an unfortunate variation on the classic recipe. Some people like them and even expect them that way, which is fine…the best cocktail for someone is the one made exactly the way they like it. But the classic recipe is water, sugar, bitters and whiskey…we’ll talk about where that description comes from in a few minutes. Somewhere along the road it became popular to muddle an orange slice and a red maraschino cherry with sugar and bitters.The muddling in an Old Fashioned is supposed to be to incorporate the granular sugar (or sugar cube) with a little water and the bitters. Moving on to the second mistake in my example. THERE IS NO VERMOUTH IN AN OLD FAHIONED!   There is sweet vermouth in a Manhattan…not an Old Fashioned Next…she says “top with club soda”. Yes we do want to dilute it a bit. Some books will tell you do this. Personally I add the water by stirring the whole thing in my mixing cup with ice. This chills the drink down and the melting ice adds water or “dilution”. I strain it into a glass with fresh ice. Next she said to “put 3-4 drops of bitters on top”. 100% wrong. I don’t like to flat out say somebody is doing something wrong, but no don’t do that.You want to incorporate the bitters into the drink. While there are drinks which call for drops of bitters on top, such as the Pisco Sour…not the Old Fashioned. This is my recipe, and its written almost exactly like this in Jeffrey Morgenthaler’s The Bar Book, which is more or less the final word for me personally in all matters Bartending. In mixing cup: 2 dashes Angostura Aromatic Bitters 1 dash of Angostura Orange Bitters, 2 oz of Bourbon Stir with ice to chill and dilute. Strain into an old fashioned glass with one large 2” ice cube. Express oils from an orange twist (use a Y-peeler to make orange twist to order). You could also use a lemon twist, which is delicious also. Old Fashioneds can of course also be made with Rye whiskey or even rum. I’ve seen Reposado or Anão Tequila Old Fashioneds too. In Sasha Patraski’s book Regarding Cocktails Sasha’s protégé Sam Ross shares his recipe for an Old Fashioned variation called the Tattletale. Its made with Angostura bitters, honey a blend of a Highlands scotch and a smoky Islay scotch. So of course, there is no end to variations and methods, but I just feel like its good to know the proper traditional way of making things before going off on tangents. History wise: The earliest known printed definition of the “cocktail” appeared in the newspaper the Balance and Columbian Repository in 1806. It was written in response to a reader who asked for a definition of the word. It said a cocktail is “A stimulating liquor, composed of spirits of any kind, sugar, water and bitters.” Quoting from Wikipedia, “The first use of the name ‘Old Fashioned’ for a Bourbon whiskey cocktail was said to have been at the Pendennis Club, a gentlemen's club founded in 1881 in Louisville, Kentucky. The recipe was said to have been invented by a bartender at that club in honor of Colonel James E. Pepper, a prominent bourbon distiller, who brought it to the Waldorf-Astoria Hotel bar in New York City.” Robert Simonson mentioned that it was simply referred to as a “whiskey cocktail” until the late 19th century. Mr. Simonson wrote a great book all about the Old Fashioned called The Old-Fashioned: The Story of the World's First Classic Cocktail, with Recipes and Lore. I’ll have a link to that along with the other books I mentioned. Speaking of prohibition, as I record this today Dec 5, 2018 it is Repeal Day! This is the anniversary of the end of Prohibition in 1933. Its an unofficial Bartender holiday, or at least excuse for a party! I happened to be almost at the end of binge watching Boardwalk Empire, which was a great show on HBO about the prohibition era. Its fictional, but a lot of historical characters are in the show like Lucky Luciano, Al Capone and Elliot Ness. The show is now available on Amazon Prime if you want to check it out. So mix yourself up and Old Fashioned. I’d love to see your version. If you could post a picture on IG and give it the hash tag #BartenderOldFashioned Depending how many we get, I’ll try to mention them all on the next show. I’ll be posting mine on my IG which is BartenderJourney. Here’s a toast: Here’s to everything that is old. Old friends, old times, old manners and old fashioneds.

It s July in New Orleans, which means two things scorching temperatures and the hottest event in the spirits world Tales of the Cocktail On this week s show, we look at the annual summertime conference that brings the international cocktail scene to the Crescent City. We begin with Maggie Campbell, head distiller at Privateer Rum, a historic rum company in a seaside New England town. A kind of privateer in her own right, Maggie describes how she s working to make her industry more inclusive. Then, New York Times cocktail writer Robert Simonson discusses the role New Orleans has played in the decline and revival of craft cocktails. He also tell us about his acclaimed book, The Old Fashioned, which is devoted exclusively to the lore and legacy of an iconic drink. After meeting an outside observer of the cocktail industry, we now turn to an industry insider a brand ambassador. Charlotte Voisey of William Grant and Sons fills us in on the globe trotting life of a brand ambassador. Finally, we belly up to the Carousel Bar at the Hotel Monteleone, the epicenter of Tales activities every year. Marvin Allen has tended bar at the Carousel Bar for over 15 years. In that time he s watched the American cocktail enter the mainstream. Marvin has advice about mixing drinks and shares some stories about the lively characters of the French Quarter. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

The Memory Palace is a proud member of Radiotopia, from PRX, a curated network of extraordinary, story-driven shows. Music We start with Facing the Obstacles, from Robert Simonson's score to The Final Member. Nice Breeze Isn't It? by Simon Rackham The Things Left Unsaid, by Caleb Burhans. View from a Balcony by Isorinne. 1979 by Deru. The Julianna Barwick remix of This Will Destroy You's The Puritan. Notes I found this article by Chelsea Lenhart particularly useful. As I did this one by Edward Lawler, Jr. And this one by Kathryn Gehred. As well as W.E.B. DuBois' The Philadelphia Negro: A Social Study. Fritz Herschfield's George Washington and Slavery, A Documentary Study. 

What should you drink to ring in 2018? We’re sharing our top sparkling wine picks and three simple recipes featuring sparkling wine (Hello, Prosecco Margarita!). Plus, 3-ingredient cocktails—recipes for classics and some twists anyone can make. Our guest is author and New York Times columnist Robert Simonson. Robert shares the stories behind the classic Moscow Mule and Champagne Cocktail, plus his own cocktail creation with ties to Connecticut.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

It s July in New Orleans, which means two things scorching temperatures and the hottest event in the spirits world Tales of the Cocktail On this week s show, we look at the annual summertime conference that brings the international cocktail scene to the Crescent City. We begin with Maggie Campbell, head distiller at Privateer Rum, a historic rum company in a seaside New England town. A kind of privateer in her own right, Maggie describes how she s working to make her industry more inclusive. Then, New York Times cocktail writer Robert Simonson discusses the role New Orleans has played in the decline and revival of craft cocktails. He also tell us about his acclaimed book, The Old Fashioned, which is devoted exclusively to the lore and legacy of an iconic drink. After meeting an outside observer of the cocktail industry, we now turn to an industry insider a brand ambassador. Charlotte Voisey of William Grant and Sons fills us in on the globe trotting life of a brand ambassador. Finally, we meet Jesse Falowitz, an American cocktailian who has become an expat for The Cause. Jesse is the founder of Mizu Shochu in Japan. He recalls how he and his Japanese counterparts rediscovered an ancient liqueur called shochu that is now entering a modern market. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Bar Institute NYC We had the very exciting Bar Institute event here in NY this week. It's the Bartender Journey Podcast number 189!  Listen with the audio player on this page, or subscribe on iTunes,  Android or Stitcher Radio. On Monday before Bar Institute, I attended Diageo World Class Labs. This is an awesome opportunity. Diageo World Class is one of the top 2 or 3 cocktail competitions in the world. Competitions like this can literally change your life. To enter the competition you have to be a USBG member, in the US anyway. But through World Class you can get a free 30 day USBG membership which allows you to get your application in. If you decide to keep your USBG membership after that, its only $125/year, which is a real bargain, but that’s a subject for another day. To enter the World Class competition you have to take at least one World Class Lab class, or you can do it online, but the live events are awesome (and free). They travel to different cities doing the class and I really encourage you to look into it. We had a great class about Taste. It was run by Andy Symore. We had samples of various cocktails to demonstrate the power of different variables like temperature, sweet, sour, bitter and salty. It was a blind tasting, so Andy didn’t tell us what we were drinking until after we tasted and talked about it. The first sample was a room temperature Martini and the second was the same exact Martini, but chilled. It was diluted with the same exact amount of water. We also had a Negroni with and without salt added and so on. It really demonstrated the power of altering just one ingredient and the importance of every single thing that goes into your cocktail. You may sometimes hear that your cocktail is only as strong as the weakest link, so its important that every ingredient is high quality. Then there was lunch, (free btw) and a second session, which I didn’t stay for because I wanted to get downtown for Bar Institute. Taking just one session is enough to qualify for World Class although you are welcome to stay for both So even if you don’t enter the competition, (and why not?) you could still take one of these classes. I think you’ll find it to be a great experience and very educational. Next stop was Bar Institute at Pier A, in Manhattan, right next to where the ferry leaves for the Statue of Liberty. We spoke with Kevin Vanegas during Bar Institute about Herradura Tequila and about their new cocktail competition. The Book of the Week: A Proper Drink: The Untold Story of How a Band of Bartenders Saved the Civilized Drinking World by Robert Simonson. Robert takes us through the craft cocktail revival over the past two decades through the personal stories of bars, bartenders,  patrons and visionaries. Filled with modern classic recipes and their origins, A Proper Drink invites you to learn how we got here and where the craft cocktail industry is headed.   Cocktail of the Week: Bourbon Stone SourA Stone Sour is a Sour with the addition of Orange Juice-Freshly Squeezed preferred! 2 oz Bourbon 1 oz Orange Juice ¾ oz Lemon Juice ½ Simple SyrupShake with ice. Pour into an Old Fashioned glass filled with fresh ice. Garish with a piece of Orange and a Cherry.   There are lots of videos from Bar Institute on the Bartender Journey Facebook page. Thanks to Hazel for this!   Toast of the Week: My friends are the best friends
Loyal, willing and able.Now let’s get to drinking!All glasses off the table!

Today on The Speakeasy, spirits writer Kara Newman joins us to tell us about her new book! Shake. Stir. Sip.: More than 50 Effortless Cocktails Made in Equal Parts is all about no-fuss cocktails with even portions. The Cucumber Gimlet, for instance, combines one part each vodka, lime juice, and lemonade. Drop a few cucumber slices in and garnish with a basil leaf. If you strike upon a drink you especially like, it's pretty easy to scale it up for your next party. Writing about the book for the Times, last week's Speakeasy guest Robert Simonson explains that "Equal-parts cocktails have long been part of the cocktail canon. Older examples include the corpse reviver No. 2 (gin, Curaçao, Lillet Blanc, lemon juice) and the Negroni (gin, sweet vermouth, Campari), arguably the king of this drink subset. Modern classics include the paper plane (bourbon, Aperol, Amaro Nonino, lemon juice) and the trident (aquavit, Cynar, dry sherry)." The book's proving popular already; it's already been renewed for a second print run.

Today on The Speakeasy, we round out book month with a visit from Robert Simonson, the author (most recently) of 'A Proper Drink'. Simonson tells us all about cocktails, bar spoons, and the Internet.

What are the modern classics in the cocktail world? Find out on this week’s episode of The Speakeasy. Damon Boelte is joined by friend of the show and previous guest Robert Simonson, who has just released a new cocktail app called Modern Classics of the Cocktail Renaissance. Modern Classics is the first independent, critical assessment of the original drinks of these recent decades, compiled by New York Times drinks writer, journalist and author Robert Simonson. This brutally honest collection identifies, justifies and presents the authoritative, verified and properly attributed recipes in four categories: the modern classics, the objectively popular drinks that might yet achieve that status, certain drinks identified as critical favorites worthy of more attention, plus a collection of foundational recipes from the 1970s, 1980s and 1990s that helped set the stage for today’s cocktail renaissance. “Part of the reason I hang out at Long Island bar is that Toby Cecchini and Phil Ward regularly bartend there and I can ask them directly for the drinks they invented.” [15:00] — Robert Simonson on The Speakeasy

The Old Fashioned is the ultimate cocktail. Not because it’s the biggest, baddest or most inventive but because it represents what a cocktail is. A cocktail in its most original form is comprised of some combination of spirit, syrup and bitters. The Old Fashioned has gone through many makeovers, missteps and revivals and today’s episode of The Speakeasy is dedicated to the prototypical cocktail. Hear from Robert Simonson, author of The Old-Fashioned: The Story of the World’s First Classic Cocktail. This program was sponsored by Rolling Press. “I noticed Old Fashioned popping up on bar menus around 2009. Mixologists love this cocktail and the love to make it right. I was stunned to learn that it sold so well.” [18:00] –Robert Simonson on The Speakeasy

A lineup of famous Yankees from several eras past and present are on the same stage in Bronx Bombers, a new play now running at the Circle in the Square Theatre. Babe Ruth and Derek Jeter are the roster bookends in Robert Simonson's play, which centers on famed catcher Yogi Berra, played by Peter Scolari. The play’s first act is set in 1977, when Berra was a coach with the Yankees. In the second act, the dimension of time is set aside, allowing a meeting of legendary Yankee team members. New York Times theater critic Charles Isherwood lets us know whether Simonson has hit a theatrical home run or a strikeout with Bronx Bombers.

Robert Simonson writes about spirits and cocktails for "The New York Times," as well as other publications.

When covering beverages, it quickly becomes clear that the wine world and the cocktail/spirits world are two completely different beasts to deal with Robert Simonson, our guest today on The Speakeasy, chose the latter – and he couldn’t be happier. Tune in as he and host Damon Boelte chat about the allure of the cocktail scene, the camaraderie of bartenders and mixologists working today and some of the emerging trends in the industry. Do trends deserve to die? What is the responsibility of a journalist? Find out on an informative and relaxed episode of The Speakeasy. This program was sponsored by Fairway Market. Music provided by Eula. “Spirits and cocktail people are very different from wine people – and I decided I like the spirits and cocktail people more.” [05:00] “I worry about burning out good trends before they deserve to die.” [21:00] –Robert Simonson on The Speakeasy

Theater Talk welcomes Michael Kantor, producer of the PBS documentary "Broadway Musicals: A Jewish Legacy." Also on the program, we discuss the centenary of Actors' Equity Assoc. with writer Robert Simonson, and Nick Wyman, President of Actors' Equity.

In their first show post-Superstorm Sandy, the guys welcome New York Times cocktail columnist Robert Simonson to the show. Robert Simonson writes about spirits, cocktails, and wine for the New York Times, Imbibe, Edible Brooklyn and Manhattan, Wine ...