Run the lemon wedge around the rim of a tall highball or pint glass to moisten. Mix the kosher salt and coarse ground black pepper on a small plate. Dip the moistened rim into the salt-pepper mixture to coat evenly. Fill the glass about three-quarters full with ice and set aside.

Mix cocktail

In a cocktail shaker (or a large jar with a lid), combine the vodka (2 oz), tomato juice (4 oz), fresh lemon juice (1/2 oz), Worcestershire sauce (1/2 tsp), prepared horseradish (1/2 tsp), hot sauce (3 dashes), a pinch of celery salt, a pinch of freshly ground black pepper, and a pinch of smoked paprika if using. Add a handful of ice (about 1/2 cup) to the shaker.

Shake or roll

Secure the shaker lid and give the mixture 6–8 firm shakes to chill and slightly aerate the tomato juice (or, if you prefer a less frothy drink, roll the mixture back and forth between two closed containers 4–6 times).

Assemble and garnish

Strain the chilled mixture into the prepared glass over the ice. Taste and adjust seasoning: add more hot sauce for heat, more Worcestershire for umami, or a little more lemon for brightness. Garnish with a celery stalk and the optional garnish items (skewer a cherry tomato, olive, and a strip of cooked bacon if desired) and place a lemon wedge on the rim.

Serve

Serve immediately with a long spoon or straw so the drink can be stirred occasionally to rebalance flavors as the ice melts.