We wrapped up our liquid brunch adventure at the Phone Booth in the capable hands of bloody maestro Chris Southgate, who calmly took in our order for 40 bloody marys with a smile and went to work. Utilizing a recipe that included Guinness and horseradish in addition to the normal ingredients we’ve come to expect, Chris served us a simple drink without all the bells and whistles of some of the other bloodys but with a particular zest and freshness that hit the spot perfectly (while also administering an impressive yet cleverly disguised alcohol content).
