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| - UPDATE: I got a very thoughtful reply from a staff member on my review suggesting that my unfortunate interaction with a staffer was probably not representative of how things go down overall, even in the cases a bartender feels compelled to make a cautionary note on a requested substitution. AND SO! I am going to happily eat crow and update my review to reflect my experience suppressing memory of that negative interaction. See ya soon, B&T. Let's have Scotch next time.
What's quick and dirty on Bitter & Twisted? The drinks are good and fairly priced, the liquor selection is great, and the barstools are above-average comfortable. I had three drinks, two off the menu, and then for the last one I just asked the bartender to make something he thought sounded good. They were all really good! You kinda get the vibe that the place takes itself a bit too seriously, but don't we all in our own way?
I didn't have one, but the Long Island comes in a can, which is pretty cool imho.
~~~~~~~~~~
So like, I predicted that the reviews on this place would be largely positive with a few really negative reviews from people complaining about rude staff. Guess how I guessed that?
Lemme tell you what had happened...
My body hates rye. If I consume rye-based alcohols, I break out in hives, my body temperature increases a lot, I get far more intoxicated than I should for the amount consumed, and no one has a good time. Especially not me the morning after when my bowel decides to just murder me from the inside. That said, it seems pretty unique to rye. I can drink bourbon, whiskey, Scotch and have a great time.
So, I go here with my buddy after catching David Sedaris at the Orpheum, as one does. I naturally want to try the Sazerac, but I ask the bartender if he can make it with bourbon instead of rye whiskey because "my body has a really weird reaction, and I break out in hives. It's suuuuuuuper lame." At this point, I'm jovial. Playful. Kittenish.
The look I got? Ew. And then in a mildly condescending tone, I got a wee sermon on "the intention" of the cocktail and how I shouldn't be disappointed if I mess with the recipe and don't like it.
Dudebro, I did NOT just ask you to make me a Vesper with Absolut Vanilla. Calm yourself down. But also, you think I'm just guessing I have a serious inflammatory reaction to rye? You think I'm just shooting in the dark on that? Did you listen to me when I said what I said to you?
I get it. You worked really hard to come up with these recipes. You're not a bartender, you're a purveyor of fine cocktails, and you like your menu so much you put an ISBN on it.
But like, I just told you I have a negative physiological reaction to an ingredient, and more importantly you did not invent the Sazerac, and let's just talk about that for a second. The Sazerac is a cocktail that was originally made with (and named for) a brand of Cognac and is the official cocktail of New Orleans. Since that time, it has commonly been made with rye and bourbon whiskey as a base, and people have even played with swapping Absinthe for Herbsaint, which is also produced by the Sazerac Company. A bourbon-based Sazerac is not blasphemy. It's part of the drink's history. If you wanna claim purity, make the damn thing with cognac.
I don't care if you acted the way you did because you weren't listening or if you are just that invested in your vision for these drinks (which I turn into pee, by the way). But as a matter of principle, don't tell a customer her health comes at the expense of your artistry.
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