recipe courtesy of Smithfields Bar & Retsaurant | photos by Claire Thorington

Ingredients:

Himalayan pink salt
Celery stick
1 ½ ounces bacon-infused vodka
Secret seasoning
Horseradish
Splash of lemon juice
Splash of lime juice
Splash of olive juice
Splash of triple sec
1 ounce bacon bits
1 piece cured bacon
1 pickled quail egg
1 pickle to garnish
1 olive
Slice of onion
Lemon and lime wedges

Rim glass with Himalayan salt. Cut celery stick, and place in glass. In shaker, add ice, vodka, secret seasoning, horseradish, citrus juice, olive juice, triple sec and bacon bits. Shake to mix and pour into glass. Spear garnish (bacon, quail egg, pickle, olive and onion) onto celery stick. Add a slice of lemon and lime to rim of glass.