Run a lime wedge around the rim of a 12–16 oz highball or pint glass. Pour the celery salt onto a small plate, then dip the glass rim into the celery salt so the rim is evenly coated. Set glass aside.

Mix the Cocktail

Fill a cocktail shaker or mixing glass with ice (about 3/4 full).

Add Ketel One vodka (2 oz), Clamato or tomato-clam juice (4 oz), Worcestershire sauce (1/2 tsp), fresh lime juice (1/2 oz), Tabasco (3 dashes), and steak spice (1/4 tsp) to the shaker.

Stir vigorously for about 15–20 seconds to chill and slightly dilute the mixture. If you prefer a muddled texture, gently roll the shaker; do not shake to avoid excess froth.

Assemble & Garnish

Fill the prepared glass with fresh ice (about 1 cup). Strain the chilled cocktail mixture into the glass over the ice.

Garnish with a pickle spear and a lime wedge on the rim. Optionally, add one cooked bacon strip and a light sprinkle of additional steak spice on top for an extra savory finish.

Serve immediately with a short stirrer/straw so the guest can adjust heat/salt to taste.