Drain the chillies off, take out the stem and blitz the chillies in a food processor to form a rough paste. Place the habanero chilli paste, 60mL of water and pepper in a cocktail shaker with ice and shake to release some of the chilli oils. Strain off and reserve the juices in a squeeze bottle.
Clean the shaker and add in 20mL of chilli paste water, add the tomato juice, tomato sauce, worcestershire sauce, lemon juice and sea salt. Shake to combine.
Rub the rim of 4 highball glasses with charred lemon and dip in flaky sea salt. Divide the ice cubes among the serving glasses and strain the tomato mixture into the glasses. Garnish with 2 slices of bacon, placing 1 charred celery stick into the drink.