ROBERT SIMONSON has written about cocktails, spirits, bars, and bartenders for the New York Times since 2000. He also regularly writes for the Travel section at the Times. Since 2017, he has been a contributing editor at Punch, where he writes the column "Bar Review," making him the country's only bar critic with a national purview. He is the author of 3-Ingredient Cocktails (2017), which was nominated for a 2018 James Beard Award, A Proper Drink (2016), the first chronicling of the current cocktail renaissance, and The Old-Fashioned (2014),a history of said drink.He is also a contributor to The Essential New York Times Book of Cocktails (2015) and Savoring Gotham. His writings have appeared in Food & Wine, Saveur, GQ, Lucky Peach, Whisky Advocate, Imbibe, and many others. He has been nominated for a James Beard Award, an IACP Award, and eight Spirited Awards, more than any other cocktail or spirits author. With Martin Doudoroff, he created the app "Modern Classics of the Cocktail Renaissance." With the barware purveyor Cocktail Kingdom, he created a set of period-specific, 19th-century Old-Fashioned glasses. A native of Wisconsin, he has lived in Brooklyn since 1988.
You can reach Robert for story assignments, interviews and personal appearances at email@example.com. He is on Instagram at RobertOSimonson. He is not on Facebook or Twitter, because life is too short.