Rub a lemon wedge around the rim of a tall pint or large Collins glass. On a small plate, combine coarse salt and smoked paprika; dip the rim into the mixture to coat. Fill the glass with ice.

Mix drink

In a cocktail shaker or mixing glass filled with ice, combine 2 oz Skyy vodka, 4 oz homemade bloody mary mix, 1 tsp Worcestershire sauce, 1 tsp prepared horseradish, 3 dashes Tabasco, 0.5 oz fresh lemon juice, 1 tsp freshly ground black pepper, and 0.5 tsp celery salt. Stir or roll gently (do not over-shake to avoid diluting).

Add beer

Strain or pour the shaken mixture into the prepared glass over fresh ice. Slowly pour 2 oz WSB Oktoberfest beer down the side of the glass to create a layered foamy top and integrate a malty note.

Taste and adjust heat/salt. Garnish immediately with skewered accompaniments (see Garnish & Skewer) and an optional pickle spear on the rim. Serve with a straw and small fork if serving large skewers.

Garnish & Skewer

Cook cajun shrimp (if not pre-cooked)

Toss 6 raw peeled and deveined shrimp with 1 tsp olive oil and 1 tsp Cajun seasoning. Heat a skillet over medium-high heat and cook shrimp 1-2 minutes per side until opaque and cooked through. Let cool slightly.

Cook Brewton sausage

If your Brewton (bratwurst or sausage) is not cooked, pan-sear or grill until internal temperature reaches 160°F (71°C). Slice into thick bite-sized pieces suitable for skewering (about 3/4 inch thick).

Prepare fried cauliflower

For quick fry: whisk 1/4 cup flour with 3 tbsp milk and 1/4 tsp salt into a batter. Heat 1 cup vegetable oil in a small pot to 350°F (175°C). Dip cauliflower florets into batter, then fry 2-3 minutes until golden. Drain on paper towels.

Prepare fried cheese curds (optional)

Dredge cheese curds in 1/4 cup flour, dip into 1/4 cup beer batter or egg wash, then coat with 1/4 cup panko. Fry in 350°F oil until golden, about 1-2 minutes. Drain and keep warm.

Assemble skewer

Using a long cocktail skewer, thread in order: 1 piece of Brewton slice, 1 fried cauliflower floret, 1 cheese curd, 1 Cajun shrimp. For extra texture, wrap a piece of crisp bacon around a sausage slice or add bacon folded on the skewer. Finish by skewering a dill pickle spear or place it on the rim.

Place the completed skewer across the top of the glass (resting on the rim) or stand it upright in the drink if the skewer is long enough. If using multiple small garnishes, you can also secure additional items with toothpicks and place them in the glass.

Rim & Finish

If you prefer a heavier rim, repeat the lemon-wet and salt-paprika dip until desired coverage is reached. Wipe any excess rim coating from the inside lip so it doesn't crumble into the drink. Serve immediately so hot fried garnish remains warm and beer retains carbonation.