Robert Simonson


Content by Robert Simonson

    • Walnut Liqueur: Introducing Nocino, The Delicious Italian Drink

      There is arguably no liquor with a more natural Christmas aura than nocino (pronounced no-CHEE-no), a traditional Italian liqueur derived from green, unripe walnuts.

    • Rye Whiskey: Spreading Festive Cheer

      Ryes comeback is nothing new. The whiskey, which is by legal definition distilled from a minimum of 51 percent rye, has been on the road to recovery for nearly a decade.

    • Summer Cocktails: Going Beyond Gin and Tonic

      For many of us, there is only one summer cocktail: the gin and tonic.But this summer is shaping up as an opportune time for devotees to pause and add a new twist to their warm-weather routines.

    • Cider Bars are Taking Root

      Wassail has a dozen hard ciders on draft, five by the glass and more than 80 in bottles, from cider makers in Chile, England, France, Ireland, Spain and the United States.

    • Make it whiskey barrel, Neat

      The old-fashioned served at Middle Branch, a stylish two-tier cocktail bar in Midtown Manhattan, is unlike any other old-fashioned in the world. It is not the recipe that makes it special, or the house-made cherry or the custom ice, or the way the bartender...

    • A bourbon-rye blend, you say?

      In 2009, when he released Bourye, his oddball blend of bourbon and rye whiskeys, David Perkins, the founder of High West Distillery in Utah, decided to protect his ownership of the term even though, he says, he thought the name kind of dumb."I'm glad...

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