In a medium bowl or pitcher, whisk together 2 cups tomato juice, 1/2 cup fresh lemon juice, 2 tablespoons prepared horseradish, 2 tablespoons Worcestershire sauce, 2 teaspoons hot sauce and 1 teaspoon soy sauce until fully incorporated.

Season

Add 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1 teaspoon celery salt, 1/2 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and an optional pinch (1/8 tsp) cayenne. Whisk thoroughly, taste, and adjust seasoning (more hot sauce or horseradish for heat, more lemon for brightness).

Rest

Cover and refrigerate for at least 1 hour (preferably 4–12 hours) to allow flavors to meld. Stir or shake briefly before using. Keeps in the fridge up to 5 days.

Cocktail Assembly

Prepare glass: Rub a lemon wedge around the rim of a highball or pint glass, then optionally dip the rim into a shallow plate of celery salt. Fill the glass with 1 cup of cubed ice.

Build the cocktail: In the prepared glass (or a mixing glass), pour 2 oz signature infused vodka, 4 oz house-spiced Bloody Mary mix and 1/2 oz fresh lemon juice. Add 2 tsp Worcestershire sauce and 2 dashes hot sauce if you want extra punch (these are included in the house mix but can be adjusted here).

Season and stir: Add 1/4 tsp freshly ground black pepper and 1/4 tsp celery salt. Stir gently but thoroughly for 10–15 seconds to chill and integrate ingredients.

Garnish and serve: Garnish with a celery stalk and a lemon wedge on the rim. Add an optional pickle spear or olive on a cocktail pick. Serve immediately.