Pour the Hawaiian salt onto a small plate. Rub the lime wheel around the rim of a highball or pint glass, then dip and twist the rim in the Hawaiian salt until evenly coated. Set the glass aside.

Mix Cocktail

Fill a shaker or mixing glass halfway with ice.

Add Patron Blanco tequila (2 oz), tomato juice (4 oz), fresh lime juice (0.5 oz), Worcestershire sauce (0.5 tsp), prepared horseradish (0.5 tsp), hot sauce (3 dashes), freshly ground black pepper (6 grinds), a pinch of celery salt and a pinch of smoked paprika into the shaker.

Secure the shaker lid and roll the mixture back and forth between the shaker and a second glass 6–8 times (or shake very briefly for 2–3 seconds) to combine without over-diluting. Taste and adjust seasoning: add additional hot sauce, horseradish, or a small pinch of Hawaiian salt if needed.

Fill the prepared rimmed glass with fresh ice (cubed). Strain the Bloody Maria mixture into the glass over the ice.

Garnish & Serve

Arrange the celery stalk and lime wheel in the glass. Skewer the pickled green bean (or asparagus) and cherry tomato (or olive) on a cocktail pick and rest across the rim or place into the drink.

Optional: tuck a cooked bacon strip along the rim or rest on top as an additional adornment.

Serve immediately with a stirrer and a small spoon for optional additional salt or hot sauce at the table.