Pour the coarse salt or celery salt onto a small plate. Rub the lemon wedge around the rim of a rocks glass to moisten it, then gently dip the rim into the salt to coat about half to three-quarters of the rim. Set the glass aside.

Fill the prepared rocks glass with ice cubes and set aside while you mix the cocktail.

Mixing the Virgin Mary

Measure 6 oz tomato juice into a mixing glass or shaker filled with a few ice cubes. Use chilled tomato juice if you prefer to avoid diluting the drink too much.

Add 0.5 oz fresh lemon juice, 0.5 tsp Worcestershire sauce, and 0.5 tsp prepared horseradish to the tomato juice.

Add 2 dashes of your preferred hot sauce (adjust to taste), then add a pinch each of celery salt, freshly ground black pepper, and regular salt.

Stir the mixture gently for about 15–20 seconds with a bar spoon to chill and combine. (Do not vigorously shake — stirring keeps the tomato juice from frothing.) Taste and adjust seasoning or hot sauce as needed.

Strain the mixture into the ice-filled, salted-rim rocks glass.

Garnish with the celery stalk and lemon wedge. Serve immediately with a short straw or stirrer.