Pour coarse salt, coarse ground black pepper, and paprika onto a small shallow plate and mix. Rub a lemon wedge around the outer rim of a highball or pint glass to moisten, then dip the rim into the salt/pepper/paprika mixture to coat evenly. Set glass aside.

Fill the rimmed glass with ice to chill while you mix the cocktail.

Mix the Bloody Mary

Combine base ingredients

In a cocktail shaker or mixing glass filled halfway with ice, add vodka (2 oz), tomato juice (4 oz), fresh lemon juice (0.5 oz), Worcestershire sauce (0.5 tsp), prepared horseradish (0.5 tsp), hot sauce (3 dashes), celery salt (0.25 tsp), freshly ground black pepper (6 grinds), and smoked paprika (0.125 tsp, if using).

Optional adjustments

If using any optional add-ins, add them now: a pinch (0.25 tsp) beef bouillon for meaty depth, 0.5 tsp pickle brine for tang, or 1 oz Clamato to replace part of the tomato juice. Taste and adjust hot sauce, Worcestershire, horseradish, or lemon juice to your preference.

Mix gently

Stir the mixture briskly with a bar spoon for 15–20 seconds to chill and integrate flavors. (Avoid vigorously shaking thick tomato juice cocktails — stirring keeps texture clearer.)

Assemble & Garnish

Discard the ice used to chill the glass and refill the glass with fresh ice (large cubes or a large ice sphere preferred).

Strain the mixed Bloody Mary into the prepared glass over the fresh ice.

Garnish: place a trimmed celery stalk in the glass. Skewer 2 cocktail olives (and a cornichon or pickled green bean if using) on a cocktail pick and rest across the rim. Squeeze the reserved lemon wedge over the drink and drop it in or set on the rim.

Serve with a straw if desired and a small plate for garnishes. Advise guests to stir before drinking if the rimmed seasonings settle at the top.