Pour the kosher or celery salt onto a small plate. Run the lime wedge around the outside rim of the glass then dip the rim into the salt, twisting to coat evenly. Set glass aside to dry briefly.

Make Bloody Mary

Fill a cocktail shaker or mixing glass halfway with large ice cubes.

Add vodka (1.5 oz), tomato juice (6 oz), fresh lemon juice (0.5 oz), Worcestershire sauce (0.5 tsp), prepared horseradish (0.5 tsp), 3 drops hot sauce, ground black pepper (1 tsp), celery salt (0.5 tsp), and smoked paprika (0.25 tsp) to the shaker.

Secure the shaker lid and shake gently 6–8 seconds — the goal is to chill and slightly aerate without diluting excessively. If using a mixing glass, stir briskly for 10–12 seconds.

Fill the rimmed glass with fresh ice (large cubes) and strain the chilled Bloody Mary mixture into the glass over the ice.

Taste and adjust seasoning: add additional hot sauce, Worcestershire, lemon juice, or a pinch more celery salt to balance heat, acidity, and saltiness. Stir gently to combine.

Garnish

Skewer the cherry tomato and cornichons on a cocktail pick. Add the pick across the top of the glass or rest it on the rim.

Place the celery stalk into the drink standing upright and add the cooked bacon strip on the rim or perched on the garnish pick if using.

Finish with a sprig of chive or parsley. Serve immediately with a straw and an extra lime wedge on the side.