In a large pitcher, pour 4 cups tomato juice. Add 2 tablespoons prepared horseradish, 2 tablespoons Worcestershire sauce, and 2 tablespoons fresh lemon juice.

Season

Stir in 1 teaspoon hot sauce, 1 teaspoon smoked paprika, 1 teaspoon celery salt, 1 teaspoon coarse black pepper, and 1/2 teaspoon kosher salt. Whisk thoroughly until evenly blended.

Adjust & chill

Taste the mix and adjust hot sauce, horseradish, lemon or salt to preference. Cover and refrigerate at least 1 hour (preferably 3–24 hours) to let flavors meld. Keep chilled until ready to serve.

Cocktail

Prepare glass (per serving)

Pour 1 teaspoon coarse salt or celery salt onto a small plate. Rub a lemon wedge around the rim of a tall glass, then dip the rim into the salt to coat. Fill the glass with 2–3 ice cubes (or 4 cubes if you prefer colder, slower-diluting drinks).

Mix drink

Into the prepared glass, pour 4 oz (1/2 cup) of the chilled Bloody Mary mix and 2 oz (1/4 cup) vodka. Stir gently with a bar spoon or straw for about 10 seconds to combine and chill. Add additional ice to fill the glass if desired.

Alternative batch method

For multiple servings, combine 2 cups vodka with 4 cups Bloody Mary mix in the pitcher and stir. Serve over ice in rimmed glasses and garnish as below.

Garnish & Serve

Garnish each glass with a celery stalk, a lemon wedge, and a skewer of 1–2 green olives. Optionally add a crispy bacon strip for a savory accent.

Serve immediately with a straw. Provide extra hot sauce and lemon wedges on the side so guests can adjust heat and acidity to taste.