Pour coarse salt (or celery salt) and coarse ground black pepper onto a small plate and combine. Rub the lemon wedge around the outside rim of a tall highball or pint glass, then dip the rim into the salt/pepper mixture to coat. Set glass aside.

Fill the prepared glass with ice cubes to chill while you mix the drink.

Mixing the Bloody Mary

In a cocktail shaker (no need to shake vigorously), or in a mixing glass, add 2 oz vodka, 4 oz tomato juice, 0.5 oz fresh lemon juice, 0.5 tsp Worcestershire sauce, 0.5 tsp prepared horseradish, 3 dashes hot sauce, 1 tsp celery salt, 6 grinds freshly ground black pepper and 0.25 tsp smoked paprika (if using).

Fill the shaker or mixing glass with ice (about 4–6 medium cubes). If using a shaker, gently roll or stir the mixture for 10–15 seconds — the goal is to chill and slightly dilute, not to aerate like a shaken cocktail. If using a shaker with a built-in strainer, you may shake lightly; otherwise stir with a bar spoon.

Taste the mix and adjust seasoning to your preference: add an extra dash of hot sauce for heat, more Worcestershire or horseradish for savory depth, or another 0.25–0.5 oz lemon juice for brightness.

Discard the ice from the chilled serving glass, then fill the glass with fresh ice. Strain the mixed Bloody Mary over the fresh ice into the prepared glass.

Garnish & Serve

Garnish with a celery stalk, a lemon wedge on the rim, and a pickle spear or olive. Optionally thread an olive and a cherry tomato on a cocktail pick and rest across the glass.

Serve immediately with a stirring straw so the guest can re-mix as flavors settle.