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

Movers and Shakers with April Wachtel

English - October 15, 2019 09:43 - 1 hour - 45.4 MB - ★★★★★ - 18 ratings
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Previous Episode: Charlie O'Donnell from Brooklyn Bridge Ventures on misconceptions about angel investment versus VC, reasons to avoid raising money from friends and family, and who should pitch him for investment

Next Episode: Nick Papanicolaou from Pernod Ricard on why large companies struggle with innovation, relationship building with investors, the importance of timing in growing your business, and so much more

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