Basil-Infused Vodka: Combine vodka and basil in an airtight container; refrigerate at least 3 or up to 7 days to infuse flavor.

Black Olive Salt: Spread olives in a single layer on parchment-lined half sheet tray; bake at 250°F for 2 hours or until completely dry. Finely chop on cutting board; sprinkle with 2 tablespoons salt and continue chopping to a coarse granule texture, adding remaining 2 tablespoons salt 1 teaspoon at a time. Refrigerate in an airtight container up to 6 days. Makes about 1/3 cup.

For serving, fill cocktail shaker with ice. Add 8 ounces bloody Mary mix, 2 ounces Basil-Infused Vodka, 1/2 ounce lemon juice and 1 dash bitters; shake well. Place a layer of Black Olive Salt in wide, shallow dish; wet rim of glass with water and dip into salt. Fill glass with additional ice; strain vodka mixture into glass. Garnish with a skewer of 5 pieces salami and 2 cubes cheese.