1. Heat oil in small saucepan over medium until very hot. Add garlic and red pepper flakes—they should sizzle and become fragrant quickly. Stir with wooden spoon about 2 minutes, adjusting heat to maintain gentle sizzle, until garlic just begins to brown. Remove from heat and strain through fine mesh strainer into glass liquid measuring cup or small bowl. Place in fridge to cool.
2. Pulse all ingredients except oil in blender on low, until smooth. With blender running (on low!) carefully drizzle in oil until emulsified. Use immediately or refrigerate until needed.
3. To serve, moisten rim of each glass with a lemon slice, then roll rim in celery salt spread evenly on a plate. Shake one fourth of the mix (or half, if you have a large shaker) with 1 1/2 oz. vodka and a handful of ice until cold (shaker will be frosty). Place large cucumber spear and plenty of ice in each glass. Pour shaken drink over ice. Garnish with feta-stuffed kalamata olives (below) on a skewer (or feta cubes and kalamata olives) and other garnishes of your choosing.

Feta-Stuffed Olives

1. For olives, mix a soft (such as Valbreso) or room temperature feta with a pinch of dried oregano and ground black pepper. Drain olives on paper towels. Pipe feta mixture into olives using a sturdy plastic bag with the corner snipped or a small pastry tip (writing tip). Or, push some of the mixture into one end of a disposable straw, wipe off the outside, then insert straw into opening of olive and squeeze feta mixture out of the straw.