Pour kosher salt and celery salt on a small plate and combine. Run the lime wedge around the rim of a 12–16 oz highball or pint glass to moisten. Dip the rim into the salt mixture and rotate to coat evenly. Set glass aside.

Arrange garnishes

Cook bacon until crisp and drain on paper towel. Thread two cooked shrimp onto a cocktail pick and set aside. Slice a lemon wheel and reserve a small slit to perch on the rim. Trim a celery stalk leaving some leaves attached for visual appeal.

Caesar Base (per serving)

Fill the prepared glass about three-quarters full with ice (about 1 cup).

In a mixing glass or shaker (no need to shake vigorously), combine 6 oz Mott's Clamato, 1.5 oz vodka, 0.5 oz fresh ruby red grapefruit juice, 0.5 oz St-Germain, 4 tsp Worcestershire sauce, 0.5 tsp prepared horseradish, 0.5 oz fresh lemon juice, 3 dashes hot sauce, 1 tsp celery salt and 1/4 tsp ground black pepper. If you prefer a slightly brinier profile, add 0.5 oz clam juice here.

Stir the mixture for 10–15 seconds with a bar spoon to chill and combine — do not over-dilute. Taste and adjust: add another dash of hot sauce for heat, more lemon for brightness, or a pinch more celery salt if needed.

Strain the mixed Caesar into the rimmed glass over the ice. Top with a short stir to integrate with melting ice but keep it chunky and textured.

Finishing & Serving (per serving)

Garnish the drink: perch the lemon wheel on the rim, add the celery stalk standing in the glass, and rest the bacon strip along the rim. Lay the shrimp-topped pick across the glass or insert into the celery. If using a pickle spear, tuck it beside the celery.

Optionally, sprinkle a tiny pinch of celery salt and cracked black pepper over the top for aroma. Serve immediately with a straw and a napkin; encourage guests to sip through the garnishes for the full experience.