by The Editors | August 25, 2016

The Spread: Hail Mary

Answer prayers for a spicy, panhandle version of this classic drink


Toast autumn’s arrival, when the summer heat eases and a calming coolness creeps in. Saints of Old Florida writers cherish this magical time, which they call Indian summer, and enjoy spending it brunching with friends at Indian Pass, a petite peninsula tucked in the Panhandle’s crook. The Florida girls’ drink of choice? Well, a tall garnished Bloody Mary—with a local kick, of course.

The cocktail’s name, Dunworryn, pays tribute to a historic home situated in the northwest corner of the state, which dutifully served one family as an escape from their day-to-day lives and business dealings, and provided countless carefree beach days. The hot sauce was created by a gent in Port St. Joe almost 15 years ago; it’s now sold online and found statewide in eateries and grocery stores.

Photography by Lean Timms

Photography by Lean Timms

Dunworryn Bloody Mary

Serves 6
  • 36 ounces tomato juice
  • Juice of 2 lemons
  • Juice of 2 limes
  • ½ teaspoon Worcestershire sauce
  • ½ teaspoon celery salt
  • 12 dashes Ed’s Red Hot Sauce
  • 1 ½ cups vodka (Editors’ note: We suggest one from the St. Augustine Distillery.)

Preparation: Combine all the ingredients in a pitcher and mix well. Pour into ice-filled glasses. Garnish with celery stalks, pickled okra, pearl onions or green olives.