Anyone can make a bloody mary, but Michael at TheRefugeIOP has taken this one to another level. Behold, the Ancho Maria served with Dixie Black Pepper Vodka, AnchoReyes, house made tincture (made using fennel, porcini mushroom powder, celery seed and caraway seed), his secret "smoky" hot sauce, NaturalBlondeBloodyMaryMix, and rimmed with his house made Ancho Chile salt. We know where we're brunching this weekend. #RefugeIOP #DixieVodka #CocktailsofInstagram #IsleofPalms #BloodyMary #brunch cc: dixiedoescharleston 📷: michaelwfitzgerald