Choose a tall highball or Collins glass. Run the lemon wedge around the rim. Dip the rim into the kosher salt + celery salt mix so it's evenly coated. Set glass aside.

If using the elevated garnish (+$4) and bacon: cook the bacon to desired crispness (pan-fry or oven at 400°F/200°C for 12–18 minutes). For candied bacon, in a skillet or baking sheet sprinkle brown sugar and bake until caramelized. Let cool on rack.

Build the Cocktail

Fill a cocktail shaker or mixing glass halfway with ice.

Add vodka: pour 1.5 oz mile high distillery vodka. If guest chooses the upgrade, substitute Tito's Handmade Vodka 1.5 oz instead.

Add 4 oz house bloody mary blend to the shaker.

Add fresh lemon juice (0.5 oz), 3 dashes Worcestershire sauce, 2 dashes hot sauce, 0.5 tsp prepared horseradish, and 1 tsp celery salt. These components are typically incorporated already in the house blend; adjust amounts to taste if the house blend is milder or stronger.

Add freshly ground black pepper (3 cranks).

Stir gently for 15–20 seconds to chill and slightly dilute. Avoid vigorous shaking to keep the texture of tomato base smooth.

Assemble & Garnish

Fill the rimmed glass about 3/4 with fresh ice (approximately 1 cup).

Strain the mixed Bloody Mary into the prepared glass over the ice.

Garnish: place the celery stalk and lemon wedge in the glass. Spear an olive, pepperoncini, and a cherry tomato on a cocktail pick and rest it across the glass. Add the cooked bacon strip either perched on the rim or speared on the pick for the elevated presentation.

Optional finishing: sprinkle 1/4 tsp smoked paprika and 1 crank of fresh cracked black pepper over the top for extra aroma and visual appeal.

Serve immediately with a straw and small napkin. Offer hot sauce and extra celery salt on the side for guest adjustments.