In a small saucepan combine 1/2 cup white vinegar, 1/2 cup water, 1 tsp sugar and 1 tsp kosher salt. Bring to a gentle simmer to dissolve sugar and salt, then remove from heat. Place julienned carrots and sliced Fresno chilies into a clean jar. Pour the hot pickling liquid over the vegetables, press down to submerge, and let cool to room temperature. Refrigerate at least 30 minutes (overnight for best flavor). Reserve one long pickled carrot piece for garnish.

Quick gherkin & olive prep

Halve 4 gherkins lengthwise for garnish and set aside. Reserve 1 small gherkin whole to skewer. Place 4 cocktail olives in a small bowl and reserve ~1/4 oz olive brine to use in the cocktail.

Make the bloody mix

In a pitcher or jar combine 2 cups tomato juice, 1 tbsp tomato paste (whisk to incorporate), 1 tsp prepared horseradish, 1 tsp hot sauce, 1/2 tsp smoked paprika and 1/2 tsp fine sea salt. Add the reserved 1/4 oz olive brine and stir until smooth. Taste and adjust acidity or salt as needed (add up to 1/4 oz lemon juice or more salt). Chill until ready to use.

Cocktail Assembly

Prepare the glass rim

On a small plate combine 1 tsp harissa paste (flattened with the back of a spoon), 1/4 tsp smoked paprika and 1/2 tsp coarse sea salt. Rub a lemon wedge around the rim of a highball or large rocks glass to moisten. Dip and rotate the rim into the harissa-salt mix to create a spiced, slightly sticky rim. Set glass aside.

Juice cucumber

If using a juicer or blender: peel (optional) and coarsely chop cucumber. Blend with a splash of water and strain through a fine mesh sieve or cheesecloth to collect 1 oz fresh cucumber juice. Discard solids or reserve for garnish.

Shake

Fill a cocktail shaker with ice. Add 2 oz Corazón Reposado tequila, 1 oz fresh cucumber juice, 3 oz chilled bloody mix, 1/2 oz fresh lemon juice, 1/4 oz olive brine, 1/2 tsp Worcestershire sauce, 2 dashes celery bitters and 1 tsp freshly ground black pepper. Shake vigorously for 12–15 seconds until well chilled and slightly frothy.

Strain & serve

Fill the prepared glass with fresh ice. Double-strain the shaken cocktail into the glass to remove ice shards and any solids. Taste and adjust seasoning: add a tiny pinch of salt or another dash of Worcestershire if desired.

Garnish

Skewer one large olive, one reserved small gherkin and a fold of pickled Fresno carrot on a cocktail pick and rest across the glass. Squeeze the reserved lemon wedge lightly over the drink and drop it in. Optionally grind a little extra black pepper over the top. Serve immediately.