J. Gilbert’s Bloody Mary Recipe

On a small plate, combine celery salt (0.5 tsp), sea salt (0.25 tsp) and coarse ground black pepper (0.25 tsp). Mix evenly. Run a lime wedge around the outside rim of a highball glass to moisten it. Dip the moistened rim into the seasoned-salt mixture, pressing gently so the seasoning adheres. Set the glass aside.

Fill a cocktail shaker or mixing glass with 1 cup of ice cubes. Add 2 oz vodka, 4 oz Bloody Mary (tomato) mix, 0.5 oz fresh lemon juice, 0.5 tbsp Worcestershire sauce, 0.5 tsp prepared horseradish, 3 dashes hot sauce, 1 tsp freshly ground black pepper and a small pinch of additional celery salt if desired.

Shake gently for 10–12 seconds (or roll/mix with a bar spoon if you prefer less aeration). Taste and adjust seasoning: add extra hot sauce, Worcestershire or lemon if needed. If the mix tastes flat, add 1/4 tsp more prepared horseradish or another dash of hot sauce.

Strain the mixed cocktail into the prepared rimmed highball glass filled halfway with fresh ice (if you used a shaker with crushed ice, strain to avoid dilution).

Skewer the olives (3) on a cocktail pick. Place the pick across the top of the glass or rest it inside. Add one crisp bacon strip perched on the rim or placed across the top of the glass. Add one celery stalk and one lime wedge to the glass as additional garnish. If using optional items (pickle spear or green bean), add alongside the celery.

Serve immediately with a long spoon or straw. Provide an extra lime wedge at the side for squeezing and a napkin for the bacon garnish.