Cook 1 thick-cut bacon strip until crisp (pan-fry over medium heat or bake at 400°F/200°C for 12–18 minutes). Drain on paper towels and set aside to cool. Reserve a small piece to crumble into the drink if desired.

Prepare the chili-lime rim by mixing 2 tablespoons chili-lime seasoning and 1 teaspoon coarse salt on a small plate. Run a lime wedge around the rim of a 16–20 oz highball or pint glass, then dip the rim into the seasoning mixture to coat evenly.

Thread two cherry tomatoes and two pitted green olives onto a small cocktail pick, and trim the celery stalk so it fits the glass height (leave some leaves for presentation).

Mix Drink

Fill the rimmed glass about halfway with ice (about 1 cup).

In a cocktail shaker (or mixing glass), add 2 oz Absolut Vodka (or substitute 2 oz jalapeño-infused Bendita Vida if you want the spicier +$1 option), 4 oz house bloody mary mix, 0.5 oz fresh lemon juice, 0.25 oz fresh lime juice, 3 tsp Worcestershire sauce, 3 dashes hot sauce, 1 tsp freshly cracked black pepper, and 0.5 tsp celery salt.

Add a few ice cubes to the shaker and roll or shake gently for 8–10 seconds to chill and combine (use a gentle roll if you prefer less dilution).

Strain or pour the mixture into the prepared glass over the ice. If you reserved a small piece of cooked bacon to crumble, sprinkle it on top now.

Garnish & Serve

Place the celery stalk into the glass along one side. Spear the cherry tomatoes and olives on the cocktail pick and rest it across the top of the glass. Add the whole cooked bacon strip as a dramatic garnish by leaning it against the glass or resting it across the rim.

Serve immediately with a straw and an extra lime wedge on the side for adjusting acidity. Advise the guest that the jalapeño-infused vodka option adds a noticeable pepper heat.