robert simonson

This week, on a very special episode of Inside Julia’s Kitchen, we’re celebrating what would have been Julia’s 111th birthday. Join host Todd Schulkin, as he highlights some of our favorite Julia Moments from the last year, including Julia memories shared by chef and restaurateur Serigne Mbaye of DAKAR NOLA; Rachel Stroer, President of the Land Institute; drinks expert Robert Simonson; Barkha Cardoz of Cardoz Legacy; baker and author Rose Levy Berenbaum; Kevin Morse, the founder of Cairnspring Mills; pastry chef Sandra Adu Zelli; chef Eric Ripert of New York’s Le Bernardin; and one of the Foundation’s Trustees, Alex Prud’homme, who is Julia’s grand-nephew and a journalist and author. Tune in as we say Happy Birthday to Julia! (Photo: Schlesinger Library, used with permission)

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This week, on Inside Julia’s Kitchen, host Todd Schulkin welcomes cocktail expert Robert Simonson. They discuss Robert’s new book, Modern Classic Cocktails, the origins of the cocktail, what distinguishes a modern cocktail from a classic cocktail, and the best cocktail to serve on Thanksgiving. As always, Robert shares a Julia Moment.

Photo Courtesy of Lizzie Munro.

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Renowned cocktail writer Robert Simonson returns to claim his five-timer red velvet, beef jerky-stained jacket and chat about his new book “Modern Classic Cocktails.” What makes something a modern classic? Whose drinks made it into the book? And what does this have to do with hot dogs?? Tune in to find out.

Please SUBSCRIBE and RATE the show if you can. Join us each week as we sit down with a wide range of hospitality and spirits experts from around the world to discuss everything that impacts our business. 

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Thirsty? Let’s taste the drinks of summer 2021. Sommelier Erin Swain shares her top rosé picks and Robert Simonson of The New York Times explains the allure of mezcal and shares recipes from his new book, Mezcal + Tequila Cocktails. Plus, Chef Plum tastes the award-winning gin at Fifth State Distillery, because a G&T is always a summer classic.

Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org.

Robyn Doyon-Aitken and Catie Talarski produced this show. 

Guests:
Erin Swain – Sommelier, based in New York; currently at La Fin Kitchen & Lounge in Montauk (@SurfingSomm)

Robert Simonson – Author of Mezcal + Tequila Cocktails: Mixed Drinks for the Golden Age of Agave

Bridget and Rob Schulten- Owners and Spirit Makers of Fifth State Distillery in Bridgeport, Conn.

Featured Wines:
Daou rosé from Paso Robles California - retails in Conn. for around $15.99
Grapes: 95% Grenache Noir, 5% Sauvignon Blanc

Macari rosé from Macari Vineyard on the North Fork of Long Island - $30
Grapes: Merlot and Malbec

Rock Angel rosé from Provence - retails in Conn. for around $28.99
Grapes: Grenache and Rolle (Vermentino)

Featured Recipes:
Mezcal Mule
Camarón Cocktail
Siesta

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Manhattan: an island, a drink and a park for the people.

As New York City grew it needed a place. A place for people to walk, to play, to promenade, to relax. A place with green. Meanwhile there was more and more money pouring into bars and the gentlemen barkeepers of the gilded age were experimenting with all kinds of new drinks from all over the world, including this new stuff from Italy called sweet vermouth. Somehow Central Park and the Manhattan stood the test of time and became not just for the few, but for the many. Special guests this week are Robert Simonson author of “A Proper Drink” and Kyle Sallee of Central Park Food Tours.

Please SUBSCRIBE and RATE the show if you can. Join us every two weeks as we talk about history's favorite drinks and how what we drink shapes history. To see what's coming next follow Greg on instagram @100ProofGreg. #drinkinghistory

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Robert Simonson, spirits and drinks writer for the New York Times; contributing editor to and columnist for Punch; and author of many wonderful spirits-themed books joins Andrew to discuss the  impact of the pandemic on the bar business, how the industry has responded, and what he's been imbibing at home. An alternately serious and good-humored conversation that reflects the way many of us are experiencing these unprecedented times.

Our thanks to S.Pellegrino for making these special reports possible.

LINKS

Andrew Talks to Chefs official site

Chefs, Drugs, and Rock & Roll (Andrew’s latest book)

Robert Simonson's website

Robert Simonson's Instagram feed

THINGS YOU SHOULD KNOW:

Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.

We'd love if you followed us on Instagram. 

Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.

For Andrew's writing, dining, and personal adventures, follow along at his personal feed.

Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

Journalist and raconteur Robert Simonson ( @RobertOSimonson ), joins Sother and Greg to talk about all things Martini. He’s been a spirits contributor to the local paper The New York Times ( @NyTimes ) for over a decade and has his finger on the pulse of drinks and drink culture. Hear what he has to say about the iconic drink and it’s curious history. He also reads a few excerpts from his book which is available for preorder wherever you buy books and will release next week.

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#HRN10Years #DrinkingOnTheRadio

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🔥🔥Join us each week as industry leaders, Damon Boelte and Sother Teague, sit down with a wide range of hospitality and spirits experts from around the world to discuss everything that impacts our business.

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What should you drink to ring in 2018? We’re sharing our top sparkling wine picks and three simple recipes featuring sparkling wine (Hello, Prosecco Margarita!). Plus, 3-ingredient cocktails—recipes for classics and some twists anyone can make. Our guest is author and New York Times columnist Robert Simonson. Robert shares the stories behind the classic Moscow Mule and Champagne Cocktail, plus his own cocktail creation with ties to Connecticut.

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