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About Me
- Robert Simonson, "Our Man in the Liquor-Soaked Trenches"-New York Times.
- Brooklyn, New York
- Robert Simonson writes about spirits, cocktails and wine for such publications as The New York Times, Imbibe, Edible Brooklyn and Manhattan, Wine Spectator, Wine Enthusiast, and GQ. He holds an advanced certificate from the Wine and Spirits Education Trust, and another from the Beverage Alcohol Resource. He was nominated for 2012 Spirited Award for Best Cocktail Writing. Follow him on Twitter: @RobertOSimonson
Blog Archive
Damn Good Cocktails
- Albino Old-Fashioned (Tad Carducci, Bar Celona)
- Amaro Zombie (Frank Cisneros, Bourgeoise Pig)
- L'Americain (Experimental Cocktail Club)
- Benton's Old Fashioned (Don Lee, PDT)
- Carondelet (Maks Pazuniak, Maison Premiere)
- Cherry Fix (with rum) (Sasha Petraske, Lambs Club)
- Celery & Nori (Don Lee, Momofuku Ssam Bar)
- Division Bell (Phil Ward, Mayahuel)
- Earl Grey MarTEAni (Audrey Saunders, Pegu Club)
- Fernando (Employees Only)
- Gin-Gin Mule (Audrey Saunders, Pegu Club)
- Gold Rush (T.J. Siegel, Milk & Honey)
- The 90 Day Sour (Sother Teague, Rye, Williamsburg)
- Trinidad Sour (Giuseppe Gonzalez)
- Imperial Silver Corn Fizz (Jim Meehan)
- The Laphroaig Project (Owen Westman, Bourbon and Branch)
- The Paddington (David Slape, PDT)
- Penicillin (Sam Ross, Milk & Honey)
- Piña Colada (Richard Boccato and Giuseppe Gonzalez, Painkiller)
- The Prime Meats Old Fashioned (Damon Boelte, Prime Meats)
- Salt & Ash (Maks Pazuniak, The Counting Room)
- Situation (Greg Seider, Summit)
- Star and Garter (Leo Robitschek, Nomad)
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