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.
Dunworryn Bloody Mary
- 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.