Robert Simonson from the New York Times on the role of instinct in creative work, the evolution of the celebrity bartender, and the book someone should write on hospitality

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Robert Simonson writes about bars, bartenders, cocktails, spirits and travel for The New York Times.

His work has also appeared in Imbibe, Food & Wine, Saveur, Bon Appetit, Punch and many other publications. His books include “The Old-Fashioned” “A Proper Drink”, and “3-Ingredient Cocktails,” and his newest book, “The Martini Cocktail,” was released earlier this fall. His writings have been nominated for a total of eleven Spirited Awards; and two IACP Awards. He is the recipient of the 2019 Spirited Award for Best Cocktail and Spirits Writer, and he is the co-author, with Martin Doudoroff, of two apps, “Modern Classics of the Cocktail Renaissance” and “The Martini Cocktail,”

In the podcast today we discuss:

Robert’s early writing career
The role of instinct in creative work
The evolution of the celebrity bartender
The book someone should write on hospitality
And so much more.

Robert was such a thoughtful and entertaining guest, and I hope you enjoy the conversation as much as I did.

Find Robert online at

Robertsimonson.net

Or on Instagram at @robertosimonson

Find Robert’s latest book, “The Martini Cocktail,” at fine booksellers everywhere, or on Amazon

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