Pour coarse celery salt and freshly cracked black pepper onto a small plate and mix. Moisten the rim of a highball or Collins glass with a lime wedge, then dip the rim into the salt/pepper mixture to coat evenly.

Chill your serving glass in the freezer for a few minutes if desired.

Build the Cocktail

Fill a cocktail shaker halfway with ice (or use a mixing glass). Add 2 oz local vodka, 0.5 oz Campari, 0.5 oz orange liqueur, 1 oz fresh pink grapefruit juice, 3 oz Clamato, 3 dashes Worcestershire sauce, and 0.5 oz fresh lime juice.

Add 1 tsp freshly cracked black pepper to the shaker (this will integrate savory spice into the drink).

Mix

Secure the shaker lid and shake vigorously for 10–12 seconds to chill and lightly dilute the mixture. If using a mixing glass, stir for 8–10 seconds to combine and chill.

Fill the rimmed serving glass with fresh ice (large cubes). Strain the chilled mixture from the shaker into the prepared glass, leaving space for tonic.

Top gently with 2 oz chilled tonic water to preserve effervescence. Give the drink one short, gentle stir to integrate the tonic without flattening it.

Garnish & Finish

Skewer the three pitted green olives on a cocktail pick and rest across the top of the glass, or drop them into the drink. Add a lime wheel or wedge on the rim.

Taste and adjust: if you want more acidity, squeeze the lime wedge into the drink. If you prefer it saltier, dip the lime into the rim and rub it on the glass before serving.

Serve immediately while cold and effervescent.