Take a highball or pint glass and run the lemon wedge around the rim to moisten it. Spread the celery salt or seasoned salt on a small plate and dip the rim into the salt so it adheres evenly. Set the glass aside.

Fill the rimmed glass with large ice cubes and set aside while you mix the cocktail.

Mixing the Bloody Mary

Combine base ingredients

In a cocktail shaker (or large mixing glass) add the vodka (2 oz), tomato juice (4 oz), fresh lemon juice (0.5 oz), Worcestershire sauce (0.5 tsp), prepared horseradish (0.5 tsp), 6 drops hot sauce, 1 pinch smoked paprika, 2 turns ground black pepper, and 0.25 tsp celery salt.

Adjust heat (optional)

If you want extra heat or smokiness, add one optional booster: 0.125 tsp chipotle powder for smoky heat, an extra 0.5 tsp horseradish for more bite, or muddle a jalapeño slice in the shaker before adding the liquids. Choose only what you want — do not add all unless you want it very spicy.

Mix, not shake

Fill the shaker or mixing glass with ice and stir vigorously for 20–30 seconds to chill and slightly dilute the cocktail. (Do not vigorously shake — stirring keeps the tomato juice texture smoother.)

Taste the mixture and adjust seasoning: add an extra drop or two of hot sauce for heat, more lemon for brightness, or a pinch more celery salt if it needs savoriness. Stir briefly to incorporate any additions.

Serve & Garnish

Strain the mixed Bloody Mary into the prepared glass over the ice cubes. For a more rustic presentation, you may pour unstrained so small bits of horseradish or jalapeño remain.

Garnish with a celery stalk and the lemon wedge placed on the rim. Skewer preferred garnishes (green olive, cherry tomato, pickled green bean) on a cocktail pick and rest on the glass.

Give the cocktail one final grind of black pepper and a light sprinkle of smoked paprika, if desired. Serve immediately with a small straw or stirrer.