Chill a highball or Collins glass in the freezer for a few minutes or fill it with ice water while you assemble ingredients. If desired, rim the glass lightly: rub a lemon wedge around the rim and dip it into a small plate of celery salt; set aside.

Combine ingredients

In a cocktail shaker (or mixing glass) half-filled with ice cubes, combine 2 oz vodka, 4 oz tomato juice, 0.5 oz fresh lemon juice, 2 tsp Worcestershire sauce, 0.5 tsp prepared horseradish, 3 dashes hot sauce, 0.25 tsp celery salt, 6 turns freshly ground black pepper, and 0.5 tsp pickle juice if using.

Mix and taste

Stir the mixture vigorously with a bar spoon for 20–30 seconds (or shake lightly if you prefer a slightly frothier texture). Taste and adjust seasoning: add more hot sauce for heat, more Worcestershire or pickle juice for savory tang, or a pinch more celery salt and pepper to balance.

Assemble and garnish

Discard the ice water from the chilled glass (if used). Fill the glass with fresh ice cubes (about 1 cup). Strain the mixed Bloody Mary over the ice. Garnish with a celery stalk and a lemon wedge on the rim. Add a green olive or cocktail shrimp on a cocktail pick if desired.

Serve

Serve immediately with a stirrer or straw so the drinker can re-mix before sipping. Provide extra hot sauce, Worcestershire, and celery salt at the table for personal adjustments.