Pour a small shallow amount of lemon juice onto a plate. On another plate, mix the coarse salt and smoked paprika. Rub the rim of two tall glasses with lemon wedge, then dip rims into the salt/paprika mix to coat.

In a large mixing glass or cocktail shaker (without ice), combine the vodka, tomato juice, lemon juice, Worcestershire sauce, prepared horseradish, hot sauce, celery salt, black pepper and smoked paprika. Stir or roll between two containers for 10–15 seconds to combine and slightly aerate.

Taste and adjust seasoning: add more hot sauce for heat, more lemon for brightness, or a pinch more celery salt if desired.

Fill the prepared glasses with ice cubes. Strain the Bloody Mary mixture evenly into the two glasses over ice.

Garnish each glass with a celery stalk, a lemon wedge, and optional pickled green bean or olive on a cocktail pick.

Serve immediately with a small spoon or straw. Note: make a larger batch by scaling proportions and stir well before serving.

Honey-Basil Sparkling Mimosa (serves 4)

Make honey-basil syrup: tear 6 basil leaves and place in a small heatproof bowl. Stir the honey with hot water until dissolved, then pour the honey mixture over the torn basil. Let steep for 5–10 minutes to infuse, then strain out solids. Allow to cool to room temperature.

If using a pitcher, add the orange juice and the cooled honey-basil syrup to the pitcher and gently stir to combine.

Add ice to the pitcher if desired. Pour chilled champagne or sparkling wine into the pitcher or directly into four chilled flutes, topping each with approximately 6 fl oz sparkling wine. Pour juice mixture first if filling flutes individually, then top with sparkling wine to preserve bubbles.

Garnish each glass with an orange slice on the rim and a small basil sprig. For a stronger basil aroma, gently slap a basil leaf between your palms before adding as garnish.

Serve immediately; advise guests to sip slowly to enjoy the effervescence.

Coffee Espresso Old Fashioned (serves 2)

Chill two old-fashioned glasses briefly if preferred. Place a large ice cube into each glass.

In a mixing glass with ice, combine the bourbon, cold-brew coffee concentrate, simple syrup, coffee liqueur (if using), and Angostura bitters. Stir gently for 20–30 seconds until well chilled and slightly diluted.

Strain the mixture over the large ice cubes in each old-fashioned glass (or pour directly if mixing in the serving glasses).

Express an orange peel over each glass by holding the peel skin-side down and giving it a quick twist to release oils, then rub the peel around the glass rim and drop it into the drink as garnish.

Serve immediately. Optionally offer extra bitters or an extra splash of cold brew for guests who prefer a stronger coffee note.