Robert Simonson | |
|---|---|
| Born | September 11, 1964 |
| Occupation(s) | Journalist, The New York Times contributor, author |
| Children | 1 |
| Website | robertsimonson |
Robert Simonson (born September 11, 1964) is an American journalist and author. [1] [2] [3]
Robert Simonson | |
|---|---|
| Born | September 11, 1964 |
| Occupation(s) | Journalist, The New York Times contributor, author |
| Children | 1 |
| Website | robertsimonson |
Robert Simonson (born September 11, 1964) is an American journalist and author. [1] [2] [3]
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. [4] [5] He has also written frequently for Imbibe , Whisky Advocate , Saveur , Food & Wine and Lucky Peach . Since 2017, he has been a contributing editor at Punch . [6] His book 3-Ingredient Cocktails was nominated for a James Beard Award. [7] His other writings have been nominated for a total of 10 Spirited Awards, which are awarded annually by Tales of the Cocktail. [8]
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. [9] He also wrote four books about the theater. [10]
A cocktail is a mixed drink, usually alcoholic. Most commonly, a cocktail is a combination of one or more spirits mixed with other ingredients, such as juices, flavored syrups, tonic water, shrubs, and bitters. Cocktails vary widely across regions of the world, and many websites publish both original recipes and their own interpretations of older and more famous cocktails.
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 with ice then strained into a chilled 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 punch. The cocktail often consists of five ingredients: white rum, sugar, lime juice, soda water, and mint. Its combination of sweetness, citrus, and herbaceous mint flavors 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 sometimes brandy, and garnishing with an orange slice or zest and a cocktail cherry. It is traditionally served with ice in an old fashioned glass.
The sidecar is a cocktail traditionally made with brandy, orange liqueur, and lemon juice. It became popular in Paris and London in the early 1920s. Common modifications of the original recipe are a sugar rim, added sugar syrup, and an orange twist or lemon twist.
Jeremiah 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.
Dale DeGroff, also known as "the King of Cocktails" or "King Cocktail", is an American bartender and author. The New York Times in 2015 called DeGroff "one of the world's foremost cocktail experts", and wrote that his book The Craft of the Cocktail is considered an essential bartending reference. From 1987 to 1999 DeGroff rose to prominence as the original chief bartender in the Rainbow Room at Rockefeller Center in New York City, where his then-unusual emphasis on classic cocktail recipes and high-quality ingredients led to substantial acclaim and emulation by many other bars in New York City and beyond, and helped influence the creation of the craft cocktail movement.
Milk & Honey was a cocktail bar originally founded in New York City on 31 December 1999, with another location in Soho, London, founded by Sasha Petraske. The New York location was first located on the Lower East Side and later moved to the Flatiron District.
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 owned the bars Columbia Room, The Passenger, Mockingbird Hill, Eat the Rich, and Southern Efficiency in Washington, D.C. Brown is a Distinguished Fellow at Catholic University's Ciocca Center for Principled Entrepreneurship.
The boulevardier cocktail is an alcoholic drink composed of whiskey, sweet vermouth, and Campari. It originated as an obscure cocktail in late 1920s Paris, and was largely forgotten for 80 years, before being rediscovered in the late 2000s as part of the craft cocktail movement, rapidly rising in popularity in the 2010s as a variant of the negroni, and becoming an IBA official cocktail in 2020.
A horsefeather is a whiskey cocktail. It was popularized in Lawrence, Kansas, in the 1990s. It remains a regional drink in the Kansas City region. The drink is an iteration of the classic horse's neck cocktail 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.
Julie Reiner is an American mixologist, club owner, and author. Reiner is one of New York's most influential bar owners, having established the Flatiron Lounge, Lani Kai, and the Clover Club. Major publications have featured Reiner's drink recipes, including The Wall Street Journal, Playboy, Esquire, GQ, and Time Out London. Reiner has trained many female bartenders.
Natasha David is a German-born American bartender, mixologist, and author. In 2014, David opened the critically acclaimed cocktail bar Nitecap on New York's Lower East Side. David has also competed on Iron Chef America. In 2022, David authored the cocktail recipe book Drink Lightly. Her cocktail recipes have been featured in many publications and books, such as New York Times, Bon Appetit, and The Essential Cocktail Book. David has also been awarded as Zagat's 30 under 30, Eater's Bartender of the Year, StarChef's Rising Star, and Imbibe Bartender of the Year. Her consultancy company You & Me Cocktail is responsible for notable projects such as Paul Sevigny’s Baby Grand and the revamp of Pravda‘s cocktail program.
Zig Zag Café is a craft cocktail bar and restaurant in Seattle, Washington. Established in 1999, the bar is considered one of the best in the United States, helping lead the craft cocktail movement. From 2002 to 2011, noted bartender Murray Stenson worked at Zig Zag Café, and created innovative cocktails as well as reintroduced the pre-Prohibition-era Last Word cocktail to the public and to bars around the world.
The craft cocktail movement is a social movement spurred by the cocktail renaissance, a period of time in the late 20th and early 21st century characterized by a revival and re-prioritization of traditional recipes and methods in the bar industry, especially in the United States. The renaissance was followed by innovation and new techniques, and the movement has spread globally, now forming part of global cuisine.
Angel's Share was a speakeasy-style bar in the East Village of Manhattan, New York City. The Japanese-style bar was one of the pioneering establishments in the cocktail renaissance.
Pegu Club was a craft cocktail bar in New York City, operating from 2005 to 2020. It was located on the border of SoHo and Greenwich Village in Manhattan. The bar was named after and loosely inspired by the Pegu Club, a club in a British colonial outpost in Myanmar, as well as its signature cocktail with the same name.
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