*Reminder: if you're using wood skewers, submerge them in water and let them soak overnight before using them over the fire.
Make the Bloody Mary:
To a large pitcher or 1-quart canning jar with a lid add the tomato juice, vodka, horseradish, Worcestershire sauce, Tabasco sauce, salt, celery salt, and pepper. Stir or shake the mixture well to blend everything together. Hold this aside.
Prepare the garnishes:
With a sharp knife and cutting board slice the Roma tomato into quarters. Slice the lemon into 4 pieces, removing any seeds.
Thread the garnishes onto a the skewer: first a piece of lemon, then tomato, lemon, tomato. Repeat this with the other skewer and the remaining lemon and tomato pieces. Place the skewers onto a grill grate over a hot fire for about 1 minute per side, until grill marks are visible all over. Remove the skewers from the heat.
Cut a little of the end off of each pickle. Finally, trim the bottoms of the celery stalks just enough so that when placed in the glasses the leafy tops stick out of the glasses like flowers in a vase.
Assemble the drinks:
Put a stalk of celery into each glass and then add in crushed ice. Use the knife to make a slit into the cut ends of the pickles and then slide a pickle onto the rim of each glass.
Shake or stir the Bloody Mary mixture one more time and fill both glasses. Place the skewers of grilled garnishes either into each glass or lay it across the top of the glass. Serve the drinks immediately.
Notes
Tips:
This Bloody Mary tastes best cold so keep the liquids chilled. The recipe calls for crushed ice which you may already have on hand in your cooler.
You can make the Bloody Mary mixture ahead of time and bring it with you in a sealed mason jar, keeping it chilled.