Pour the coarse salt or celery-salt onto the shallow dish. Run the lime wedge around the rim of a chilled highball glass, then dip the rim into the salt to coat evenly. Set the glass aside.

Build the cocktail

Fill the rimmed highball glass with ice (about 1 cup). Pour 1.5 oz vodka over the ice, then add 6 oz Clamato juice. Add 2 dashes Worcestershire sauce, 2 dashes hot sauce, 0.5 tsp prepared horseradish, and 0.5 oz fresh lime juice.

Season and stir

Sprinkle 1 tsp celery salt and 1 tsp coarse ground black pepper into the drink. Stir gently with a bar spoon for 10–15 seconds to incorporate the seasonings without excessive dilution.

Garnish and serve

Garnish with a lime wedge on the rim, a celery stalk, and an optional pickled green bean or pickle spear. Taste and adjust hot sauce, Worcestershire, or horseradish if needed. Serve immediately.

Classic Mimosa

Chill and prepare

Ensure the Champagne or sparkling wine and orange juice are well chilled. If you like pulp, use fresh-squeezed OJ; otherwise strain for a silkier texture. Optional: add a small amount of ice to a mixing glass only if you want the orange juice very cold, and then discard the ice before pouring so the flute doesn't dilute quickly.

Pour

Pour 2 oz chilled fresh orange juice into a chilled Champagne flute. Slowly top with 4 oz chilled Champagne or dry sparkling wine. Pouring slowly preserves bubbles and prevents overflow.

Garnish and serve

Garnish with an orange twist or a thin orange wheel on the rim. Serve immediately; avoid stirring so the flute stays effervescent.

Notes & Pairing Tips

Adjust ratios to taste: a Caesar can be made spicier or more savory by increasing hot sauce or Worcestershire. For a lighter Caesar, reduce vodka to 1 oz and increase Clamato. For a sweeter mimosa, increase orange juice to equal parts (3 oz each). Always use well-chilled sparkling wine for best bubbles.