Located in the iconic Dailey’s building in downtown Atlanta, Red Phone Booth is the first of a multi-location franchise roll-out. Red Phone Booth is a prohibition experience featuring an exclusive cigar program and a turn of the century craft cocktail selection. Patrons will notice the finest attention to detail that provides for exceptional cocktails including 100% fresh squeezed juices such as blood orange, mango, and cranberry, hand chipped double-reverse osmosis ice, garnishes cut to order, a collection of some of the rarest bourbon, whiskey and scotch selections available and over a dozen tinctures, bitters and flavoring agents to help breath new depth. For guests wanting to enjoy a bite, small plates are available including fresh seafood, carpaccio, Neapolitan pizza and house made desserts.
At the Red Phone Booth, it is part of its credo to exceed all guest expectations. From the comfort of the seating to the training and knowledge of the staff, and the quality of the air, it is all of these things and more that allow for Red Phone Booth to deliver an unparalleled experience for our guests.
Speaking to Stephen, we were able to gain a sneak peek into the hottest venue in Atlanta, GA.
Greg and Stephen, tell us about yourselves. What were you both involved in before opening up Red Phone Booth venue?
S: Prior to the Red Phone Booth I had developed a regional entertainment center called Andrews Entertainment District which featured the award winning Prohibition, The Improv Comedy Club, Czar Ice Bar, East Andrews and more.
Tell us what was the vision for the venue?
S: To create the ultimate luxury Prohibition experience. Where guests needs are anticipated, expectations are exceeded and lasting relationships are built.
And what does the name mean?
S: The Red Phone Booth references the antique London Red Phone Booth that guest use as an entrance as they travel back in time to our turn of the century cocktail lounge.
What does your job entail?
S: Even though we are well established, I spend much or my time researching classic cocktails, rare bourbon and whiskey offerings, and continuing ongoing education of our team to ensure everyone is an expert not only in hospitality, but in the prized selection of spirits that we offer.
What difficulties did you initially see when trying to open up your venue, besides the usual capital.
S: One of the largest challenges was in developing the fresh air system as we are also offering an extensive cigar program. Our goal was to completely turn over the air approximately every four minutes, so there is quite an extensive duct-work system. With our 100+ year two story building, there are tremendous beams that had to be taken in consideration and navigated around. With a lot of persistence and effort we are very proud of the way it turned out.
How many different whiskey expressions do you currently have at Red Phone Booth?
S: Over 185, but it isn’t the quantity we are most proud of, but rather the rarity and quality.
Tell us some rare whiskey’s that you carry, that we might not see readily available at other venues?
S: Yamazaki (up to 18 year), Hibiki (up to 21 year), the Macallan 1824 series, the entire Buffalo Trace Antique Collection, and Pappy Van Winkle (10 year up to 25 year).
Some of the most notable spirits available for tastings on a daily basis are the Macallan 1824 flight which includes 1/2 ounce pours of the Macallan Rare Cask, Reflexion, No. 6 and the M as well as the Pappy Van Winkle flight featuring the Old Rip Van Winkle 10 year, Van Winkle Special Reserve 12 year, Pappy Van Winkle Family Reserve 20 year, Pappy Van Winkle Family Reserve 23 year, and the super-limited Old Rip Van Winkle 25 year.
Wow that is quite a line up. How do you stay current with all the craft distilleries and independent bottlers?
S: We are constantly reviewing the various spirits competitions, publications and blogs, looking and listening for what is new and exciting.
Besides great whiskey, what else are you known for?
S: Red Phone Booth has become an Atlanta hotspot where cigar enthusiasts can enjoy a wide variety of blends in an exclusive atmosphere. In developing the humidor selection of 100+ labels, we prioritized quality and desirability of the cigars over quantity of any one brand, therefore continually bringing in fresh new inventory.
Our house cigar, the 18th Amendment, features a Brazilian Arapirca Maduro wrapper and a savory blend of Dominican and Nicaraguan fillers to create a dark, medium bodied cigar. Red Phone Booth offers exclusive memberships to its guests, yet customers do not have to join to enjoy the prohibition experience. With a strict bi-weekly maintenance schedule, air quality is a top priority at the Red Phone Booth. Extensive time, money and effort was placed to combat the smoke including multiple large rooftop fresh-air units, micro-environment air scrubbers, and other additional temperature controlled fresh air intakes and exhausts.
Red Phone Booth completely replaces the air in the space approximately every four minutes so guests can have maximum smoking enjoyment while relaxing in Italian wing back leather sofas with triple lumbar support.
What kind of crowd does your venue attract ?
S: We have a very diverse audience, cigar aficionados, craft cocktail enthusiasts, C level executives, couples looking for a intimate spot after dinner, as well as professional athletes and actors and actresses.
What’s the secret to a great old fashioned or a Manhattan ?
S: From Bob Ruede resident Bartender and Mixologist at the Red Phone Booth
Smoked Old Fashioned Recipe
1. Pre-chill a rocks glass. This step is especially important if you plan on smoking the cocktail.
2. Take fresh orange and lemon peel and fillet away any bitter pith. Place in chilled glass.
3. Add a cherry, we prefer imported Luxardo Maraschino Cherries.
4. Add one sugar cube. Overly processed sugar can ruin and old fashioned, we use La Perruche Pure cane Rough Cut White Sugar Cubes
5. Add a few dashes of bitters. Enough to soak the sugar cube. We prefer the classic Angostura Bitters for our Old-Fashioneds.
6. Add a splash of club soda. This helps to dissolve the sugar more effectively than if done with alcohol.
7. Muddle all of the above combined ingredients.
8. Add two ounces of your favorite bourbon or rye.
9. Place a pinch of seasoned hickory wood into a stainless steel sink screen and set it ablaze with a chefs Brulé torch or any good cigar torch.
10. Place an inverted similar sized glass a top to condense the smoke. After it is thick with smoke, the smoking apparatus and upper glass can be removed.
11. Use the best ice available. We prefer double pass reverse osmosis colorless odorless tasteless clear ice in the shape of a sphere. Allow the rim of the glass cool for a moment before drinking.
12. We finish our off by branding the ice and using a syringe to fill the brand with just a touch more bitters.
Thanks guys for sharing such an amazing recipe with us. I know our readers will be trying this one soon enough. So, your venue offers cigars to pair with whisky? For a cigar or a whisky noobie, how do you go about helping them create the perfect pairing?
S: We like to discuss and explore their palate. What have you enjoyed in the past, do you enjoy more of a boozy cocktail, or something sweeter and softer. I prefer to steer beginners into a wheated bourbon, something a little softer, not as much spice, and still a slight sweetness. If that is a good fit, then I will balance it with a cigar with a Connecticut wrapper, something mild and smooth.
Is there a right way to drink whisky and smoke a cigar?
S: I believe with both, it is to take your time, relax, and enjoy the drink and smoke, and most of all enjoy the company you are with.
Where do you see yourselves a few years from now?
S: We have been actively seeking additional locations, and working on the franchise rollout as well. I would like to see Red Phone Booth to have grown beyond Georgia, and imparting that rare exceptional experience and hospitality in other parts of the country.
Give us some more information on the membership.
S: http://redphonebooth.com/membership
What have been the best moments about owning this venue so far?
S: Very simply the looks of wonder and amazement as the guest steps through the phone booth, to the sincere gratitude from the guest as they leave.
