Bitter & Twisted Cocktail Parlour, downtown Phoenix’s original and award-winning cocktail bar, is celebrating their 10 year anniversary with a refreshed cocktail menu, highlighting their signature artistic style through the years, and their commitment to innovation and excellence with their cocktails. They have been consistently nominated in the Top Ten for “World’s Best Cocktail Menu,” by the Spirited Awards at Tales of the Cocktail®, and are living up to this recognition yet again, with the new menu highlighting the art from past menus and decor of the space, interwoven with a visual homage in the style of vintage Arizona art styles.
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This special menu has over 70 cocktails to choose from, with 17 new additions, inspired by the Phoenix community, cocktail trends, and the creativity of the bartenders of Bitter & Twisted. The Dinapoli, a savory gin martini with flavors of pancetta and tomato, is a nod to local culinary legend, Chris Bianco. The Yuzu Negroni is a refreshing, citrusy twist on a classic Negroni, made with gin, Luxardo Bitter Bianco, and yuzu blanc vermouth. Double the Pleasure, made with a mix of tequilas, a house-made tepache soda, mineral water, and pineapple oil, is a colorful explosion of colors and flavors, as it is topped with a rich, strikingly pink goat cheese sorbet. The new cocktails were developed in collaboration with the Bitter & Twisted bartending team, and proprietor Ross Simon.
The Cocktail Map, a fun and informative illustration on the menu, has returned and helps guide guests toward their desired flavor profile, from Divergent (adventurous), Play It Safe (classics), To The Point (spirit-forward), and Refreshing (approachable crowd-pleasers). Another popular feature of the menu, the Hall of Fame, is back, highlighting cocktails that have been guest favorites over the years, with a few recent additions, like the Split Decision (whisky, banana Madeira, cardamom bitters) and the MPV (clarified with house rum blend, strawberry tea, coconut milk, and exotic spices). Guests will find that there’s something for everyone, from light and refreshing, spirit-forward and boozy, to non-alcoholic offerings, made with high quality, zero proof spirit substitutions. Up to 40 percent of the menu offerings can be made non-alcoholic, with many more that can be made at the bartender’s discretion.
“Since our beginnings, we have been focused on the art and theatre of bartending and hospitality. With our bartenders crafting every drink from scratch, right in front of our guests, we aim to create a warm, welcoming atmosphere that leaves a lasting impression, and we are committed to providing an exceptional experience and strive to be the best in what we do. ” says Ross Simon, who brought the concept to life 10 years ago. “Our goal is to offer a premium product at an approachable price point, making it accessible to our patrons. In today’s market, it’s increasingly rare to find a cocktail bar that combines quality and affordability. We believe a great bar should be a place to enjoy any time, not just on special occasions.” In recent years, guests have also experienced the establishment’s dedication to sustainability, like straws, to go containers, and plates made from sustainably-grown bamboo plants, to their in-house water filtration system, which creates less waste than other filtration systems and their house-made clear large-format ice, to their dedication to maximizing all of their ingredients, through cross-utilization of fresh produce, for more than just a one-use application. “We have taken our experience over the last ten years to continually evolve and streamline our processes,” Simon reflects.
The new menu is out now.
