Page 3 - Robert Simonson News Today

For a special dinner party or simply a sweet retreat for your daily happy hour, why not carve out a pop-up (or permanent) spot to perch for cocktails?

The editor of the newly released "The New York Times Essential Book of Cocktails" shares the role Northern Michigan plays in his love of mixology.

The espresso martini is seemingly everywhere, and with good reason, but only if you make it with the care it deserves.

Whether you like it shaken or stirred, dry or dirty, the martini cocktail has enduring allure.

From appletinis, ‘flirtinis’ to French martinis and espresso martinis, the drink has had a long history and many variations.

Whether you like it shaken or stirred, dry or dirty, the martini cocktail has enduring allure.

In a classic Martini—a stirred Martini—the ice should shave the sharpest heat off the gin and dry vermouth. Heres how to mix this drink like a pro.

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.

Say cheers with a Bee’s Knees, and cook up a pot of something warming.

It’s a new year coming up, though, and I’m optimistic about things. In the event that I’m wrong, I thought I’d share some tips on how food and cooking can