Robert Simonson began writing about cocktails, spirits and bars for
The New York Times in 2009. 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. His book
3-Ingredient Cocktails was nominated for a James Beard Award. His other writings have been nominated for a total of 10 Spirited Awards, which are awarded annually by Tales of the Cocktail. Before 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. He also wrote four books about the theater. ==Bibliography==