Zany Mary Recipe

Combine the coarse kosher salt and 1/2 tsp celery salt on a small plate and spread into an even ring large enough to rim your glass.

Rub the lemon wedge around the outer rim of a highball or pint glass to moisten the rim.

Dip the moistened rim into the salt mixture, rotating to coat evenly. Set the glass aside.

Wash and trim the celery stalks; cut one into a long stick for stirring and one into shorter sticks if desired.

Skewer 1 mini pickle, 1 pickled green bean and 1 cherry tomato together on a cocktail pick; repeat to create two picks. Thread a cocktail onion and, if using, a cooked bacon strip onto another pick.

Arrange the prepared picks and remaining vegetables (extra celery, cherry tomatoes) on a small plate or in the finished glass as the 'Veggie Assortment'.

Fill a shaker or large mixing glass with ice.

Add 6 oz tomato juice, 2 oz vodka, 1 oz House-Made Digger Mix, 1/2 oz fresh lemon juice, 3 tsp Worcestershire sauce, 1 tsp prepared horseradish, and 3 dashes hot sauce to the shaker.

Add 2 grinds of freshly ground black pepper and 1 tsp celery salt.

Stir gently but thoroughly for 20–30 seconds to chill and slightly dilute the mixture. (Do not shake vigorously — a Bloody-style drink benefits from stirring.)

Add 2–3 large ice cubes to the rimmed glass.

Strain the mixed cocktail over the ice in the prepared glass.

Garnish with the celery stick in the glass and rest the veggie skewers across the top of the glass. If desired, squeeze a lime wedge over the top or leave it for the guest to finish.

Serve with a cocktail straw or small fork for the veggie assortment.