|Born||September 11, 1964|
Milwaukee, Wisconsin, U.S.
|Occupation||Journalist, The New York Times contributor, author|
Robert Simonson (born September 11, 1964) is an American journalist and author.
Robert Simonson was born in Wisconsin; he has lived in Brooklyn since 1988.
Robert Simonson began writing about cocktails, spirits and bars for The New York Times in 2009.He has also written frequently for Imbibe , Whiskey Advocate, Saveur , Food & Wine and Lucky Peach. Since 2017, he has been a contributing editor at Punch. His book 3-Ingredient Cocktails was nominated for a James Beard Award. His other writings have been nominated for a total of 10 Spirited Awards, which are awarded annually by Tales of the Cocktail.
Prior to becoming a cocktail writer, he wrote about the theater for 15 years, primarily for The New York Times and Playbill, where he was an editor and writer for 16 years.He also wrote four books about the theater.
A cocktail is an alcoholic mixed drink, which is either a combination of spirits, or one or more spirits mixed with other ingredients such as fruit juice, flavored syrup, or cream. There are various types of cocktails, based on the number and kind of ingredients added. The origins of the word cocktail have been debated. The first known written mention of cocktail as an alcoholic beverage appeared in The Balance and Columbian Repository May 13, 1806. Traditionally, cocktail ingredients included spirits, sugar, water and bitters. However, this definition evolved throughout the 1800s, to include the addition of a liqueur. Cocktails continued to evolve and gain popularity throughout the 1900s, and in 1917 the term "cocktail party" was coined. The early to mid-2000s saw the rise of cocktail culture through the style of mixology which mixes traditional cocktails and other novel ingredients.
A Manhattan is a cocktail made with whiskey, sweet vermouth, and bitters. While rye is the traditional whiskey of choice, other commonly used whiskies include Canadian whisky, bourbon, blended whiskey, and Tennessee whiskey. The cocktail is usually stirred then strained into a cocktail glass and garnished traditionally with a maraschino cherry. A Manhattan may also be served on the rocks in a lowball glass.
Mojito is a traditional Cuban highball. The cocktail often consists of five ingredients: white rum, sugar, lime juice, soda water, and mint. Its combination of sweetness, citrus, and herbaceous mint flavours is intended to complement the rum, and has made the mojito a popular summer drink.
The old fashioned is a cocktail made by muddling sugar with bitters and water, adding whiskey or, less commonly, brandy, and garnishing with orange slice or zest and a cocktail cherry. It is traditionally served in an old fashioned glass, which predated the cocktail.
A margarita is a cocktail consisting of tequila, orange liqueur, and lime juice often served with salt on the rim of the glass. The drink is served shaken with ice, blended with ice, or without ice. Although it has become acceptable to serve a margarita in a wide variety of glass types, ranging from cocktail and wine glasses to pint glasses and even large schooners, the drink is traditionally served in the eponymous margarita glass, a stepped-diameter variant of a cocktail glass or champagne coupe.
Milk punch is a milk-based brandy or bourbon beverage. It consists of milk, the spirit, sugar, and vanilla extract. It is served cold and usually has nutmeg sprinkled on top. Milk punch may be clarified through the addition of ingredients which cause the milk to curdle, so that the solids contributing to the beverage's opacity may be strained out.
Jeremiah "Jerry" P. Thomas was an American bartender who owned and operated saloons in New York City. Because of his pioneering work in popularizing cocktails across the United States as well, he is considered "the father of American mixology". In addition to writing the seminal work on cocktails, Bar-Tender's Guide, Thomas displayed creativity and showmanship while preparing drinks and established the image of the bartender as a creative professional. As such, he was often nicknamed "Professor" Jerry Thomas.
A Bloody Mary is a cocktail containing vodka, tomato juice, and other spices and flavorings including Worcestershire sauce, hot sauces, garlic, herbs, horseradish, celery, olives, salt, black pepper, lemon juice, lime juice and celery salt. Some versions of the drink, such as the "surf 'n turf" Bloody Mary, include shrimp and bacon as garnishes. In the United States, it is usually consumed in the morning or early afternoon, and is popular as a hangover cure.
Richard Arthur Bradsell was a British bartender noted for his innovative work with cocktails, including the creation of many new drinks now considered to be modern classics. The Observer described him as the "cocktail king", while Waitrose Food Illustrated compared him to celebrity chefs and the San Francisco Chronicle credited him with "single-handedly (changing) the face of the London cocktails scene in the 1980s."
The Corpse Reviver family of named cocktails are sometimes drunk as alcoholic hangover "cures", of potency or characteristics to tongue in cheek be able to revive even a dead person. Some Corpse Reviver cocktail recipes have been lost to time, but several variations commonly thought of with ties to the American Bar at the Savoy Hotel remain, especially those espoused by Harry Craddock that originally date back to at least 1930 and are still being made. Many "reviver" variations exist and the word is sometimes used as a generic moniker for any morning after cocktail.
In terms of mixed drinks, shrub is the name of two different, but related, acidulated beverages. One type of shrub is a fruit liqueur that was popular in 17th and 18th century England, typically made with rum or brandy, and mixed with sugar and the juice or rinds of citrus fruit.
Derek Brown is an American entrepreneur, writer and bartender. He is an expert on the history and culture of spirits and drinks. Brown travels the world teaching seminars on the importance of alcohol in shaping our society, and learning about regional and local variations of spirits and drinks. He owns bars Columbia Room, The Passenger, Mockingbird Hill, Eat the Rich, and Southern Efficiency in Washington, D.C.
The boulevardier cocktail is an alcoholic drink composed of whiskey, sweet vermouth, and Campari. Its creation is ascribed to Erskine Gwynne, an American-born writer who founded a monthly magazine in Paris called Boulevardier, which appeared from 1927 to 1932.
Imbibe is a magazine published in Portland, Oregon, United States. It is published six times a year. The magazine covers beverages of all kinds, including spirits, wine, beer, coffee, and tea.
A Horsefeather is a whiskey cocktail. It was invented in Lawrence, Kansas in the 1990s. It remains a regional drink in the Kansas City region. The drink is an iteration of the classic cocktail Horse's Neck and is similar to a Moscow Mule.
Colonial Spirits: A Toast To Our Drunken History is a book written by Steven Grasse. It was first published in September 2016 by Abrams Books.