An Interview with Ross Simon of Bitter and Twisted
PHOTOS BY DEBBY WOLVOS OF DW PHOTOGRAPHY/STYLING BY SARAH SEDDON
I first met the charming Ross Simon at MBar at Prado in the Montelucia Resort. After a discussion with a bartender about Negronis, he told me I'd have to have one made by Ross because "his are the best" (and I agreed). This was 6 years ago, and he is still making some of the best cocktails around, but now they're at his own establishment, Bitter and Twisted. As long as I've known Ross, he's had this dream, and to see him attain his goal with such success is inspiring. Bitter and Twisted Cocktail Parlour opened in May of 2014 in downtown Phoenix. It is housed in the iconic Luhrs Tower, a beautiful Art Deco building built in 1929 by George Luhrs, Jr. and listed on the Phoenix Historic Property Register. Though Bitter and Twisted has only been open a year, with an expert craft cocktail team and Chef Bob Tam in the kitchen, it has already racked up the accolades.
"Best Cocktail Menu" Best of the Valley 2014, Phoenix Magazine
"Best Cocktail Bar" Critic's choice Best of 2014, Arizona Republic & Azcentral.com
"#1 Downtown Phoenix's Best Nightlife", USA today, 10 Best 2015
"#1 Top Nightlife in Phoenix", Trip Advisor 2015
One of "27 Hottest Cocktail Destinations Across the Country 2014", Eater
"Worlds Best Bars" WorldsBestBars.com
"Great Bourbon Bar of America" GreatBourbon.com
"Best Cocktail Program" Best of the Valley Phoenix Magazine 2015
"Best Cocktails" Readers Choice: Best of the Valley Phoenix Magazine 2015
"Best Bars in America 2015" Liquour.com 2015
Ross himself has been nominated for Beverage Master of the year in the Arizona Culinary Hall of Fame, won the title of Master Mixologist at the Arizona Restaurant Association's Foodist Awards 2015, and will be presented with a Ripe award for the bartending and spirits industry next month. He has also been instrumental in forming the Phoenix chapter of the United States Bartenders Guild and is the co-founder of Arizona Cocktail Week. Get to know this talented, humble, hardworking Scottish gent.
Tell me a little about where you grew up and how you came to Phoenix. I originally grew up in Clyde Valley, which lies in the Central Belt of Scotland. It's very green and very wet, and a very stark contrast to Phoenix. London is where I fell in love with the cocktail. I was a general manager at a bar and gave it up to be a bar-back at LAB {London Academy of Bartenders}. I knew that even though it was a few steps backwards, I would end up taking a leap forward. I moved from London to Phoenix in September of 2005. London will always hold a special place in my heart, but it's really exciting when I can take things that are taken for granted over there and give people a chance to try things they never would taste from a cocktail perspective. It definitely broadened my horizons working with some of the great names in the cocktail world and being taught by them. It was a different way to do it than just purely meeting folks and going to seminars. It was a very hands-on, practical training experience. It's kind of like a chef. You can go to school and be taught, or you can learn from working in a great kitchen, and the same goes for working in a great bar. There are certain things you can't be taught by reading a book.
How did your dream start to have your own place? After bartending at LAB in London, I knew I wanted to open a bar in America, but I wanted to take a different direction than most bartenders. Most of them, when they move to the States, go somewhere like San Francisco or New York. I wanted to move to some place where I could assist in creating a cocktail scene. Even though I've been more in the background in the cocktail scene here in Phoenix, I knew there was great potential, and whether it be helping found the USBG chapter out here, or Arizona Cocktail Week, I like to think I've helped lay the foundation of what we are and what we are going to be.
I know the economy derailed your journey at one point. How did you deal with that? Opening a bar takes a lot of money, so you have to think - okay, what can I do in the interim, what can I do to get on the road to where I want to be and reach my goal? You know that adage where you have to knock on a hundred doors and one person will say yes? For me, it was more like a thousand doors. But it's definitely been a joy and very satisfying, even if I hadn't been in the spotlight. Even if you can't take a direct route to where you want to go, you have to see the path to lead you where you want to be.
Has Bitter and Twisted fulfilled your vision? Yes, and more. I've just been very fortunate to get such a great venue with its intertwining history with Phoenix. I had originally looked at the Luhrs building, but in the basement. I had never thought it would actually work on the ground level, but after thinking about it and seeing where things could go, it made perfect sense. We just had to take a few steps back and see the big picture. It definitely is still a work in progress. You'll come in and notice that "Ross put a new couch in" or "Ross has new curtains." I'm always thinking of getting it to where I want it to be. It's amazing to know all the ideas inside my head are actually realized and I'm seeing them transformed.
On a hot summer day, I'll have...a Caipirinha, or, if I'm on a beach, a Piña Colada.
On a cool winter day, I'll have...I would have to say a Negroni, but I would drink that any day.
At the end of my shift...I don't really pour myself anything because normally it's so late, but I wouldn’t ever turn down a cold beer if offered.
I'm inspired by...seeing and trying as many new things as possible , visiting as many new places as I can, and meeting as many new people as I am able to do.
The best part of owning Bitter and Twisted is...my team. Having a team that believes in what I'm trying to accomplish and who give 100% of their efforts to represent the bar and make sure the guests have a great cocktail experience - that is probably the best part, and the most rewarding part.
My favorite spirit is....everything or anything, as long as it's good. Good doesn't necessarily mean expensive, just what's been well made. I would say it doesn't matter if it's a rum, a cachaça, gin, vodka, or a tequila. I just really love it all. I know people may stay in one particular category, but there is not any particular one I would point out most. As long as there has been a bit of love and care put into the spirit, for sure I'll appreciate it.
I love when a guest...is there just to really enjoy themselves and are there for the total experience, not afraid of stepping out of the box or trying new things.
My favorite spot for a cocktail...is anywhere there's a USBG member working because you know you're going to get something pretty good from people that are really passionate enough to go to USBG meetings or Arizona Cocktail Week seminars.
I wish more people would...order fun drinks. I like to make fun drinks. They're always a pleasure. Sometimes everyone is too serious and goes for the stirred drinks. Something like a Piña Colada or a Midori Sour that people just expect to be made a certain way with frozen mix and high fructose corn syrup. When you actually get a chance to make them with fresh ingredients, well, when people try these for the first time, you can just see their minds getting blown, compared to what they’re used to having. When someone has a Midori Sour and expects it to be made with sour mix, and you're using fresh lemon and beaten egg white, that will put a smile on their face. For our Piña Colada, we use grilled pineapple-infused rum and we really go to town with it. When you have one of these, versus what you're used to, that's fun.
Anything else important to share? I think there's a lot of seriousness in bartending. Perhaps too much nowadays. I think we are starting to realize we're supposed to be having fun at our job and giving the guest a great experience. I think even though we can take pride in what we do, there are no rules. As long as it tastes good, as long as your guests are having fun, that's the main thing. You have to separate what is a gimmick and what is practical in a bar working environment. If it actually does make things taste better, then do it.
